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chanterelle duxelles in a skillet with a nutcracker that looks like a chef

Chanterelle Duxelles

Stacey Mincoff
Chanterelles are such a wonderful summer treat, but if you preserve them properly, you can enjoy them all year.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 11 minutes
Servings 2 Cups
Calories 429 kcal

Ingredients
 
 

  • 2 Tablespoons Unsalted Butter
  • 1/4 Cup Shallot finely chopped
  • 1 Garlic Clove minced
  • 1 Pound Chanterelle Mushrooms (finely or coarsely chopped, I do separate batches each way
  • 1/4 Cup Dry Vermouth
  • 1 Tablespoon Flat-Leaf Parsley finely chopped (optional because you can always add it to your dish later)
  • Salt and Pepper to Taste

Instructions
 

  • Melt butter in large skillet over medium heat. Add shallot and garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.
    chopped shallots simmering in a nonstick pan
  • Add mushrooms season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released their liquid, about 5 minutes.
    skillet with sautéed shallots, bowl with chopped chanterelles on a stove top.
  • Raise heat to medium-high and add the dry vermouth and parsley. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.

Notes

Note: I’ve also frozen my duxelles in these large silicone ice cube trays. Once they are frozen, you can pop them out and store in an airtight bag. Each compartment in these trays hold about 1/3 cup. This was from a batch that was almost 2.5 pounds.
two red silicone ice cube trays filled with a chanterelle duxelle

Nutrition

Calories: 429kcalCarbohydrates: 35gProtein: 7gFat: 25gSaturated Fat: 14gCholesterol: 60mgSodium: 47mgPotassium: 2295mgFiber: 17gSugar: 6gVitamin A: 1037IUVitamin C: 6mgCalcium: 68mgIron: 16mg
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