Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Chanterelle Mushrooms



  • In a large sauté pan (non-stick, PFOA-free preferred, as you can use less fat, ensuring that your mushrooms will not be too greasy/heavy), heat butter or butter in the oil over high heat until it just begins to stop bubbling.
  • Add chanterelles and sauté 2-3 minutes over high heat. If they quickly give up/produce some liquid at this point, pour off the liquid (it can cause bitterness), add more cooking “fat” to the pan & continue sautéing.
  • After 3 minutes, reduce heat to medium, push mushrooms to the edge of the pan and add at least 1 tablespoon of butter or olive oil to the center or opposite edge of the pan.
  • Add garlic and shallots to the fat and cook until they are slightly colored.
  • Stir all of the contents of the pan together & continue to sauté until the mushrooms are just slightly brown but still juicy.
  • If they seem at all dry, add 1/4 cup or so of chicken or vegetable broth and cook until the liquid is almost gone.
  • Add herbs, stir once or twice, and season with salt and pepper to taste.


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  • ½ lb prepped chanterelle mushrooms
  • 1 garlic clove, sliced or slightly crushed
  • 1-2 tablespoons butter or equal parts butter and olive oil
  • 1 tablespoon finely chopped or minced shallot (optional & onion also acceptable)
  • 1 tablespoon finely chopped fresh thyme leaves or 1 tablespoon dried thyme (parsley as a substitute)
  • sea salt or coarse salt to taste and a bit of freshly ground black pepper

Serving Suggestions

Delicious when served with white-flesh fish, salmon, eggs, lobster, game birds (quail), veal or chicken.