Ask any French chef what his or her favorite mushroom is, and chances are he or she will rhapsodize about the chanterelle, especially when it's married with the other great French love, butter. Sauté them over medium heat, allowing the mushrooms to sweat a bit to bring out sweet, almost floral flavors. A less typical treatment: Get a pan (preferably cast iron) ripping hot, and throw in a scattering of chanterelles with no oil. Hard sear, letting them char in spots, then season with salt. They'll emerge with a deep, cinnamon-like funk.
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