After using the first portion of mushrooms from our first successful Chanterelle forage to make Chanterelle Leak Flatbread, we wanted to prepare our second dish in a simpler way and let it play a more complementary role to the whole meal. So, for this one, we borrowed from our Shaved Brussels Sprouts idea and embellished with the addition of chanterelles!
We served this as a side for Mimi’s Grilled Venison Tenderloin (recipe coming soon) along with grilled summer squash and Grilled Corn (Husk Steamed Style). However, it would also pair very nicely with roasted or grilled pork tenderloin or even chicken thighs!
Time: 15 Minutes
- Brussels Sprouts
- Optional: Black Pepper
- Wash your Brussels sprouts. Then, hold them by the stem end, and cut them thinly working from top to bottom to get your shaved Brussels Sprouts effect.
- Heat some butter in a pan, and add your Brussels sprouts so they can begin to caramelize (they take longer than the chanterelles).
- Rinse your chanterelles. Then, cut the bottom of the stems off, and discard those.
- Slice your chanterelles in half (or into smaller pieces if you’ve got larger mushrooms).
- When your Brussels sprouts begin to brown, add your chanterelles to the pan.
- Sautee for 3-4 minutes (adding more butter as necessary) until your chanterelles shrink in size and become a vibrant and dark orange.
- Plate, devour, and enjoy!