Sautéed Chanterelle Mushrooms with Bacon

Chanterelle Mushrooms with Bacon
Sautéed Chanterelle Mushrooms with Bacon
Chef James Wayman of Mystic, Connecticut’s Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding.Farideh Sadeghin

Chef James Wayman of Mystic, Connecticut's Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding.

Sautéed Chanterelle Mushrooms with Bacon
Chef James Wayman of Mystic, Connecticut’s Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding.
Yield: serves 4-6

Ingredients

  • 4 strips bacon
  • 1 tbsp. unsalted butter
  • 2 lb. chanterelles
  • 1 clove garlic, minced
  • 2 tbsp. roughly chopped parsley
  • 1 tbsp. lemon juice
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat a 12" skillet over medium heat. Add bacon and fry until crispy, 10–12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add butter; cook until milky foam settles at the bottom of the skillet and turns nut brown, 12–15 minutes. Increase heat to medium-high and add mushrooms and garlic; cook until golden, 8-10 minutes. Sprinkle with parsley, lemon juice, salt, and pepper. Garnish with reserved bacon.