Lemon Thyme and Garlic Chanterelles

Chanterelles.

Those most gourmet of edible mushrooms. The bright yellow find in the woods, smelling deliciously of apricot. So good.

So they say.

I have never been a fan of chanterelles. But it turns out it was me, not them.

I should have known 65 million French people couldn't be wrong.

I simply didn't know how to prepare them. The past few years the woods of Western PA have been flooded with chanterelles. A whole group of mushroom hunters couldn't harvest enough to put a dent in what was out there.

Lemon Thyme and Garlic Chanterelles

vegan, gluten-free

adapted from this recipe on No Recipe Required

• 2 cups Chanterelles, washed and cut into equal sized pieces
• 1 - 2 Tbsp olive oil
• 1 Tbsp fresh thyme or lemon thyme
• 1 clove garlic, chopped
• sea salt, pepper
• squeeze of lemon

Heat 1 Tbsp of olive oil in a heavy pan, turn heat to medium high.

Place chanterelles in pan in single layer. Add salt and let them cook until side on pan is browned, about 8 minutes.

Flip chanterelles and cook another 4 or 5 minutes. If pan dries out add more oil.

Add in thyme, then add in garlic, stir.

Turn off heat and grind in pepper and squeeze on lemon, stir again.

Add salt and pepper to taste.

You can use this as a side dish or serve over rice. Very very good.

Enjoy!

~ Melissa