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Fresh Chanterelles with Shallots

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These pan-fried chanterelles with shallots are a celebration of delicate, earthy flavours. The golden mushrooms are gently sautéed in a mix of butter and olive oil, which helps them achieve a beautiful caramelised exterior while remaining tender inside. With the subtle sweetness of shallots and a hint of garlic, this vegetarian dish allows the natural, apricot-like aroma of the fresh chanterelles to truly shine as the star of the plate.

Quick to prepare and wonderfully versatile, this recipe makes for an sophisticated starter when served on sourdough toast or a refined side dish alongside a main course. Because the mushrooms can be prepared slightly ahead of time and reheated just before serving, it is an excellent choice for stress-free entertaining or a simple, nutritious midweek treat.

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Ingredients for Fresh Chanterelles with Shallots

  • 2 tablespoons (1/4 stick) butter

  • 2 tablespoons olive oil

  • 230g fresh chanterelle mushrooms, quartered if large

  • 1 teaspoon minced shallot

  • 1 garlic clove, minced

How to make Fresh Chanterelles with Shallots

Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 204°C oven until heated through, about 5 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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