Chef Dave visits the world famous Santa Monica Farmer's Market in his All-New Hyundai Tucson, with Panoramic Sunroof and challenges Shauna Ahern to develop an inventive recipe using chanterelle mushrooms.

Download and Print This Recipe

Have you ever cooked with chanterelle mushrooms? Share your favorite recipe in the comments.

Chanterelles with Shallots and Thyme

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large shallots, peeled and minced
4 large cloves garlic, peeled and sliced thin
1 tablespoon fresh thyme leaves, removed from the stem
1 pound chanterelle mushrooms, any visible dirt wiped off

Directions

Set a large sauté pan over high heat. When the pan is almost smoking hot, add the olive oil. When it runs easily around the pan, add the butter. (Be careful not to let the butter burn. However, browned butter adds a nice nutty taste to this, so go ahead with that.)

Put the shallots and garlic into the pan. Cook, stirring, until the shallots are soft and translucent, about 3 minutes. Add the thyme and cook until it releases its fragrance, about 1 minute.

Add the chanterelles to the hot pan. Let them cook, without moving them, until they have a good sear on them, about 2 minutes. Then toss them around in the pan and let them cook until they are soft on the teeth with just a bit of bite left, about 2 to 3 minutes.

Season with salt and pepper and remove from the heat.

If you want to use these chanterelles for pasta or pizza, stop here.

If you want to serve these as a side dish, then continue with this.

• ½ cup dry white wine


• 1 tablespoon unsalted butter

Add the white wine to the hot pan. Bring it to a boil, then swirl in the butter. When it has emulsified, take the pan off heat.