Late last week, wife, sous chef, and one of our dogs all went for a hike intending to Forage for a haul of Golden Chanterelles. When we got close to our secret spot (location not divulged), we didn’t see any obvious orange protuberances growing up through the leaves, and we were a little disappointed. Then, my wife spotted something distinct nestled at the base of a pricker bush, and she braved it to go in to get a closer look. It was a Smooth Chanterelle! Then, she saw another and gave a holler for us to come too. At this point, my sous chef, totally undeterred by the perils of the giant barbs, jumped into action. He climbed through everything in reckless pursuit of chanterelles, and he found a little over a pound of them!
Once we had a good haul, we went back to the car to sanitize wounds. Then, since he’d done so much battle for the mushrooms, we decided to feature them prominently in a dish (as opposed to processing them like we did in our Chanterelle Tartlets or Golden Goose Wellington), so that he could reap the full and glorious benefit of his work. To that end, we borrowed from our Sautéed Chanterelles and Brussels Sprouts recipe, changed out some ingredients, and we were on our way!
We served this as a side for a burger made of mushroom pork sausage, but it would also pair nicely with Grilled Venison, a Grilled NY Strip Steak, or a Rosemary Roasted Pork Tenderloin!
Time: 15 Minutes
- Chanterelles (We had Smooth Chanterelles)
- Sugar Snap peas
- Wash your chanterelles to remove dirt/leaves/and any tiny critters that may be on them. Then, cut the bottom of the stems off, and discard those. Lastly, cut your chanterelles into bite sized pieces, and then set aside in a bowl.
- Cut the ends off your peas, and place into a separate bowl.
- Dice your onion.
- Melt some butter in a heavy bottomed frying pan (cast iron works great here). When your butter is hot, add your onions and peas, and sauté until your onion begins to caramelize a bit, and your peas soften and start to turn golden brown in the areas that touch the pan most.
- Add in your chanterelles and a little sprinkle of salt, and stir to combine. Cook for another 3-4 minutes to ensure your mushrooms are fully cooked.
- Plate, devour, and enjoy!