- 400 grams chanterelles (or any other type of oyster mushrooms)
- 2 shallots, minced
- 80 ml Azada Olive Oil & Thyme
- 100 grams cream (dairy-free equivalent)
- Thyme sprigs
- Freshly ground sea salt and black pepper
- Sherry/balsamic vinegar (optional)
- Crusty bread (gluten-free equivalent)
Preparation time 10 minutes
Cooking time 15 minutes
Gluten-free | Vegetarian | Vegan
Heat Azada’s Olive Oil & Thyme in the bottom of your pan. Once you start seeing ripples in the olive oil and your kitchen starts smelling nice and herby, add your chanterelles, like many mushrooms they are quite absorbent, so keep a watchful eye on them! Make sure that every mushroom in the pan has surface contact with the pan and try to make sure that the most flat side is facing down, helping it to brown nicely. Patience is key; it can make the difference between tasty, textured chanterelles to wet, soggy ones. As the mushrooms begin to caramelise, give them a good stir. Continue to stir until your mushrooms are nice and tender, while they still caramelise. Add minced shallots to the pan, cook them for about 1 minute until they turn translucent and soft. Add a small dash of cream to help loosen that good caramelised flavour from the bottom of the pan. Let the cream come up to a simmer to give your mushrooms are light, creamy texture then let it sit for a minute or two to let all the flavours infuse. Serve the mushrooms directly on your toasted bread and season with freshly ground sea salt and black pepper. Add a tiny splash of vinegar to help freshen creamy sauce. If you want to carry on the herbaceous feel add a sprinkling of thyme leaves.
Preparation is key! Once you start cooking, everything will go quite fast. But before your start, clean your mushrooms and brush away any dirt. If you want to know the secret to crispy chanterelles, don’t wash them because they soak up water like a sponge. Also, make sure you have your sliced bread already toasted for when you finish cooking your chanterelles so that nothing goes cold and soggy!