Chanterelle Rice

It’s an early year for that golden wild mushroom, the chanterelle. I love these things! I found some at CostCo and bought a package – then my husband and grandson and I went into the forest to find some too. It’s a great day trip! Well with all those shrooms, what should I do with them?

Always cook wild mushrooms. They are not safe to eat raw. It’s also not a good idea to wash them. They will absorb the water and get soggy. Just wipe them gently with soft cloth.

Now that you’ve cleaned those shrooms, lets get started on some rice!

Here’s How you Do it:

First, cook the mushrooms. If the chanterelle is particularly large, cut them into slices. You can cook smaller ones whole. Melt 1 tablespoon of butter in a heavy skillet. Add 1/8th teaspoon of minced garlic and stir.

Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir. Continue to cook until they are soft and fragrant. Remove from the heat and allow to cool.

When they have cooled enough to handles, chop them.

Use one cup of the broth to deglaze the skillet.

Add the other cup of broth to a rice maker, then add the butter and mushrooms from the skillet.

Stir in 1 cup of long grain rice and some pepper (optional). Start the rice maker.

When the rice is done, place 1 to 2 tablespoons of butter on top. Allow it to melt before serving.

© Copyright 2019 The Lazy Gastronome

5 from 1 vote

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Chanterelle Rice

Super easy rice with chopped chanterelles cooked in.

Course: Side Dish

Cuisine: American

Keyword: chanterelle, rice, wild mushrooms

Servings: 4 servings

Author: HelenFern

Ingredients

• 1-1/2 cups fresh chanterelles
• 3-4 tablespoons butter
• 1/8 teaspoon minced garlic
• 2 cups chicken broth
• 1 cup long grain white rice

Instructions

1. If the chanterelle is particularly large, cut them into slices. You can cook smaller ones whole. Melt 1 tablespoon of butter in a heavy skillet. Add 1/8th teaspoon of minced garlic and stir. 

2. Next add the mushrooms to the pan. Let them simmer for about 5 minutes, then stir. Continue to cook until they are soft and fragrant. Remove from the heat and allow to cool.

3. When the mushrooms are cool enough to handle, chop them.

4. Use one cup of broth to deglaze the skillet.

5. Add the other cup of broth to a rice maker, then add the butter and mushrooms from the skillet. Stir in 1 cup of long grain rice. Start the rice maker.

6. When the rice is done, place 1 to 2 tablespoons of butter on top. Allow it to melt before serving. 

Recipe Notes

© Copyright 2019 The Lazy Gastronome

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