Chanterelles are one of the most delicate edible mushrooms. So you need to know how to handle them because they contain a lot of water, so it’s easy to lose their firmness. After all, we don’t want them to come out rubber and bitter. My mother has a way.
They have a thin and flexible flesh, which is why they are quickly overcooked. This situation will take place if, for example, we throw them into cold fat. Then they will not start to fry, but stew in their own juice, which is not desirable.
In turn, too early salt will cause that they will let water water and also cook in their own juice. In addition, they cannot be frying in a regular butter, because this fat is burning quickly and therefore gives them a bitter taste.
That is why my mother fry these mushrooms in a hot pan with clarified butter. Thanks to it, they come out firm, slightly crunchy and really tasty.
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Chanterelles fried in clarified butter will come out tasty, because this fat has a slightly nutty aftertaste, which only emphasizes the aroma of mushrooms. In addition, it does not contain dairy proteins, which is why it does not burn at high temperature. We can’t say the same about ordinary butter.
Clarified butter has a high smoke point, to 250 degrees Celsius, so you can fry the chanterelles quickly and intensively, without the risk that they will soak with burning. Their natural taste will be extracted one hundred percent. Inside they will be soft, while crunchy from the outside.
It is worth preparing the frying taps properly. Just clean these mushrooms with a brush or a moistened paper towel. Under no circumstances should we soak them in water. In the event that they are very dirty, we can rinse them under running water and dry them immediately.
Then we heat the pan and pour 1 tablespoon of clarified butter on it. When the fat is hot, we throw the taps, spreading them evenly in one layer. Thanks to this, they will not start releasing the water and they will fry nicely.
Fry the mushrooms for about 5-7 minutes until the water evaporates and frying gently. We use salt and pepper only when they get golden. A minute before the end of frying, you can add onions and garlic to them.
We remove them from the pan immediately when they are firm. We do not extend the whole process because they will come out rubber.
