Foraged Chanterelles (Mushrooms)

Over the weekend my sister and mom came up to NYC to visit me.

Julia (sister) brought me some chanterelles that my brother, Rob, and his girlfriend had foraged.

I didn’t take a picture before, but here is the after…


Simply roasted for 12 minutes at 450F. Drizzled with olive oil and some sea salt before roasting.

Yum yum.

This roasting method (evoo + sea salt, roast for 10-14 mins @ 450F depending on the mushroom) is my go-to recipe for all kinds of mushrooms.

Here are some mushrooms from another night (maitake on the upper left and beech -I think-Β on the right; these are organic and from a Japanese grocery store on 59th street).

japanese maitake mushrooms beech

Always delicious.

What’s your favorite way to have mushrooms? What’s your favorite mushroom?

I think my favorite kind of mushroom is maitake, prepared this way.

5 Replies to “Foraged Chanterelles (Mushrooms)”

  1. Oooohh, those mushrooms look wonderful! I love mushrooms! Chanterelles are called “Pfifferlinge” in German, they’re considered a delicacy and therefore quite expensive ( πŸ™ ) as mushrooms are in general, with exception of white button mushrooms I am not so fond of unfortunately. Maitake I’ve never seen around … I love shiitake and oyster mushrooms, the former I usually buy dried from the Asian food store and soka them in water before adding them to the dish.

    1. @Kath: They are also a delicacy here and very expensive! ($30+/pound or so) Luckily my brother gave them to me for free.

      I have not bought dried mushrooms recently- thank you for the reminder πŸ™‚ They are much more affordable.

  2. I really love eating mushrooms because of their natural elements, aside from improving the taste of my dishes greatly. You can actually eat them with simply added seasoning and a few minutes of stirring with ouster sauce…

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