Chanterelle Popcorn Recipe
Roasted to earthy crispness and liberally salted, “mini-chanties” make a decadent munchy. One-inch chanterelles are available roughly July to November from David West of Clearwater Farms, and larger ones through winter from Louie Mello [both sellers at the Santa Monica Farmers’ Market]. A pound of raw chanterelles fills two baking sheets, but yields just two cups roasted. This also makes a rustic-elegant topping for roast chicken or sautéed spinach.
What to buy: Look for golden orange, firm, heavy-for-their-size, dry (but not dried out) mushrooms. Trim away any dark reddish, dried-out areas (a sign of toughness) on otherwise good specimens. Store the mushrooms in a brown paper bag, never plastic. If they are damp from rain, add a paper towel to the bag to absorb the moisture. If too dry, add a damp paper towel, but watch that they don’t get too wet. Clean the mushrooms with a damp brush; avoid rinsing with water.
- 1 pound button-sized chanterelle mushrooms, brushed clean
- 2 to 3 tablespoons extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- Fleur de sel or other finishing salt
- Preheat oven to 425 degrees. Divide the mushrooms between 2 baking sheets. Drizzle each pan with the oil, season with kosher salt and pepper, and toss to coat. Spread evenly no more than 2 deep.
- Roast in the upper third of the oven until the mushrooms have shrunk substantially and released some of their moisture, about 10 minutes. Toss or loosen with a spatula, and return to the oven until no moisture is visible in the pans and the mushrooms are crisp and dry looking, about 10 minutes more. Toss the mushrooms with fleur de sel, then let cool slightly before placing in a serving bowl. Add a squeeze of lemon just before serving.
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