Asiago Food 
There is something truly magical about the aroma of Chanterelle mushrooms (known in Italy as gallinacci or finferli). With their golden hue and slightly fruity aftertaste, they are the undisputed stars of gourmet side dishes.
However, cleaning fresh chanterelles often requires time and a lot of patience. The good news? With our frozen chanterelles, you can skip the hard work and go straight to the stove! Here is how to sauté them to perfection for a quick and flavorful dish.
Ingredients
- 600 g Asiago Food frozen chanterelles
- 2 cloves of garlic
- A small bunch of fresh parsley
- 4-5 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Optional: a pinch of chili flakes or a knob of butter for a richer finish
Preparation
Bring a pot of lightly salted water to a boil. Toss in the still-frozen chanterelles and let them cook for 3-5 minutes once the water returns to a boil. This step removes any potential bitter notes and significantly improves the texture of the mushroom.
Drain the chanterelles and gently press them to remove all residual water they may have absorbed. It is important that they are not too wet before moving them to the pan.
In a large skillet, heat the extra virgin olive oil and add the crushed garlic cloves (and chili flakes, if desired). Let them brown over gentle heat until they release their aroma and turn golden.
Once the garlic is golden brown, remove it from the pan and add the chanterelles. Sauté for about 15 minutes over high heat: the mushrooms will absorb the flavors and begin to brown on the outside while remaining tender on the inside. Season with salt and pepper.
When cooked, turn off the heat and add plenty of freshly chopped parsley. If you like, this is the time to add a small knob of butter and stir quickly to create a creamy finish.
Sautéed chanterelles are excellent served alongside creamy polenta, but try them also as a topping for rustic toasted bread (bruschetta) or as a side dish for roast veal or a classic duck breast.
Buon appetito!
