Roasted Chanterelle Mushrooms

These delectable roasted chanterelles prove that sometimes simple is best! Serve these delicious mushrooms with a roast chicken, toss them with pasta, or serve them on a buttered slice of toasted baguette. If you can’t find chanterelles, this same method of cooking can be used for many other kinds of mushrooms.


  • 8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces
  • 1 thinly sliced peeled shallot (about 2 oz.)
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh tarragon leaves, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


In a 12″ x 15″ baking pan or baking sheet, mix mushrooms, shallot, olive oil, melted butter, thyme, tarragon, salt, and pepper. Bake in a 400° oven, stirring occasionally, until mushrooms are tender and beginning to brown on edges, 12 – 15 minutes. Use immediately or let stand until ready to use, up to 4 hours.