Chanterelles. You’ll pay a pretty penny for these in California. But not in Slovenia. I paid 2.5 Euro (about $3.35 dollars) for these meaty, woody mushrooms-called “lisičke” in Slovenian-and boy am I happy!! These would have cost me around $11 or so in the US.
If you are lucky enough to get your hands on them, I have the best recipe for you and it is simple…just sauté them in butter a add a little salt. That’s it. Actually to be honest, this is the only way I’ve ever made them, so I could be wrong. But it is just soooo good this way that I’ve never even tried any other ways of making them. That is how amazing these Sautéed Chanterelles are! So easy that even I can make them in this little hotel kitchen we are staying in for the time being. By the way, I’m loving it here in Ljubljana!!
Not only do chanterelles taste like the the best mushroom you’ve ever had, but they also have lots of good-for-you healthy stuff. Like vitamin C, vitamin D, and potassium.
Interesting Fact: A long time ago chanterelles were considered a delicacy and eaten by nobility.
Because the way in which they grow, chanterelles tend to capture a lot of debris, making them hard to clean. I’ll normally clean them as much as I can by rubbing them with a paper towel. If I have to, I’ll run them under water, but I try to avoid that. Be careful not to overcook them, because they can lose some of their flavor.
- 1-2 tablespoons butter
- 8 ounces chanterelles
- sea salt to taste
- If chanterelles are large, slice them, but keep the slices large. Smaller mushrooms can be kept whole.
- Melt butter in a skillet on medium/high heat.
- Add chanterelles and sauté for about 10 minutes (being careful not to overcook).
- Sprinkle with salt and serve.