Sage and Garlic Roasted Chanterelles
I love autumn and one of my favorite things about it is that chanterelle mushrooms are in season! I was in the South of France last month and tasted some life-changing chanterelles from a dish my husband ordered so I had to try to reproduce the recipe.
There is something magical about the combination of sage and butter, but being dairy intolerant I can get away with a little ghee (clarified butter), but I can’t really do whole butter. In this recipe I use a little ghee combined with olive oil and honestly, it had just as much flavor as the buttery version I tried in France. Of course the garlic is crucial here too so don’t skimp on it! This recipe called for 3 cloves but if you love garlic like I do, don’t hesitate to add more.
Mushrooms often release a lot of liquid during cooking so I recommend washing you chanterelles the day before and allowing them to dry fully before cooking. Dried thyme works well in this recipe, but I highly recommend using the fresh sage for the best flavor.
These make a great side dish for holiday meals or with a grass-fed steak, or a hearty vegan main dish with some chopped walnuts added.
Bon apetit!
Ingredients:
1 lb Chanterelle Mushrooms
2 Tbsp Olive Oil
1 Tbsp melted Ghee (this is what I use) or butter, organic and pasture-raised
3 cloves Garlic, minced
1/2 medium Shallot, finely chopped
2 Tbsp Sage, fresh, finely chopped
1 tsp Thyme, dried or fresh
Sea Salt and Black Pepper to taste.
Directions:
Preheat your oven on roast at 400 degrees.
In a large baking pan, toss mushrooms with melted ghee/butter, olive oil, garlic and herbs until well combined.
Roast mushrooms for about 15 minutes and stir once during cooking.
If the mushrooms release too much water you may want to cook them a little longer but be careful not to burn them.
Variations:
Vegan - eliminate ghee and use only olive oil
