Sautéed Chanterelle Mushrooms

With the rain comes the golden mushrooms. 

After a hunt that could only be described as plentiful, my dad shared some of his findings with me. 

Chanterelles are one of those things that require a "simple is better" attitude when it comes to cooking them. They are meaty (even a bit chewy) and full of flavor. When buying them at the grocery store, always make sure you pick ones that are fragrant, golden in color, and have their gills attached. Stay away from chanterelles that are slimy, or have dark and decaying spots. These tasty little  (but sometimes huge) gems can cost a pretty penny so it is important to take your time when selecting them. 

Cleaning them takes a bit of time. Chanterelles grow in the dirt and they love hiding under dead leaves and twigs. Use as little water as possible and carefully scrub them free from all sand and dirt particles. 

Next, cut them into large chunks so that they can be appreciated in all of their pure gloriousness.

I like to sauté them with a little bit of butter, shallots, thyme, salt, and pepper.

Simple. Simple. Simple. 

So delicious.