Sauteed Chanterelle Mushrooms – a delicious recipe with fresh Chanterelle mushrooms, tomatos, Walla Walla Sweet Onion, butter, olive oil, Vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
De-seed tomatoes and cut into 1 inch (or so) chunks.
2
Discard seeds and any tomato juice.
3
Set aside.
4
Cut onion into thick (1/4 inch) thick slices, separate into rings.
5
Set aside.
6
Clean (use a dry mushroom brush or dry toothbrush) chanterelles and cut into slices about 1/4 inch thick.
7
Set aside.
8
In stainless steel or iron skillet, melt butter and olive oil.
9
Add onion rings and briefly saute (you want onions undercooked).
10
Add salt and pepper.
11
Toss around quickly.
12
Add balsamic vinegar.
13
Toss around quickly.
14
Add Chanterelles.
15
Toss around quickly.
16
Butter/oil will be absorbed.
17
Cover and let steam about 2-4 minutes (mushrooms will shrink and release butter and internal water...a perfect sauce).
18
Add tomatos, cover and continue cooking until the tomatos are hot, about 1-2 minutes.
19
Serve immediately with warm rice (I use Basmati).
261
kcal
Calories
24
g
Fat
9
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb (.5 kg). fresh Chanterelle mushrooms, 4 medium fresh tomatos, 1 medium Walla Walla Sweet Onion (substitute Vidallia or Texas Sweet), 1 cube butter, and more.
Yes, Sauteed Chanterelle Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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