Chanterelle's are very high in Vitamin C and D as well as potassium. The golden chanterelles have a light apricot color. Meaty, chewy and eggy in texture, they work best sauteed, simply or with some cream, cooking alcohol, and chicken broth. Historically they were considered a culinary delicacy, typically served to nobility. They have also been called Queen of the Forest and Golden Chanterelle.
Chanterelle Mustard Cream Sauce
1/2 lbs. chanterelle
1 Tbl. olive oil
1 Tbl. butter
1 Tbl. bourbon
1/2 c. chicken stock
3 Tbl. cream
1 Tbl. mustard
salt and pepper to taste
1. Heat saute pan at medium and put olive oil and butter. Slice chanterelle's into 2" pieces and add to pan once butter has melted and the oil is shimmering. Saute until mushrooms are slightly browned.
2. Turn off the heat (unless you want to flambe) and add bourbon. It'll cook off pretty quickly and then add the chicken stock, reduce by 1/2. Add mustard and cream. Cook until sauce is moderately thick. Serve with Mustard Roasted Chicken, over rice or pasta.
*If you're watching your weight, substitute the butter for just another Tbl. of olive oil. Cream can also be substituted with plain milk, but allow more time to reduce.
Chanterelle's are also great just plainly sauteed with olive oil, salt and possibly some minced garlic for that extra punch.