Chanterelle/Kantarell sauté

September 20, 2016

Chanterelle or what people call in Norwegian, "Kantarell" brings beautiful feeling of autumn.  One good thing about having horribly rainy summer is that it is certain that mushrooms will grow wildly.  

In Japan, chanterelle/kantarell is almost unknown, however, it holds the name which means "apricot mushroom" due to its aroma.

Due to the humidity, mushroom grows A LOT in Japan.  Dried mushrooms are as popular as fresh ones in Japan.

One of my favorite cooking method for mushrooms are sautéing.  Did you know that mushrooms are fabulous with garlic, butter, and Soy sauce?

It's quite simple, and this is the recipe.

 

Ingredients: (In this case, I used chanterelle/Kantarell and white mushroom.  However, it is easily replaced by other types of mushrooms - Enoki, Shimeji, Shiitake, etc.)

ca. 150 g chanterelle/kantarell 

ca. 150 g white mushroom

2 tbs butter

1/2 clove garlic - finely chopped

2 tbs Soy sauce

 

Directions:

1) Clean chanterelle/kantarell and white mushroom with brush - removing all the dirt, string, grass, etc. 

2) Break chanterelle/kantarell by hand, and slice white mushroom by knife

3) Heat up a frying pan and melt butter.

4) Tos all mushroom and fry until mushrooms gets tender and start give out juice.  

Tips: All  mushrooms absorb fat immediately, so be patient and fry until they will give out juice.

5) At the end, add Soy sauce and sauté a bit more until they will give out the fabulous aroma.

 

Another variety mushrooms:

Use fresh Shiitake, Enoki, Shimeji...

 

 

 

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