Golden chanterelles have a fruity and peppery flavor, with distinctive notes of apricot. They are among the most abundant and easiest wild mushrooms to find. Their delicate and complex flavors are soluble in both fat and alcohol, making them ideal for dishes prepared with butter, cream, and wine.
Since raw chanterelles are composed of 90% water and tend to be one of the most waterlogged wild mushrooms, it’s best not to wash them. To concentrate their flavor and prevent a slimy texture, toast them slowly in a dry pan. Be patient and allow the water they release to evaporate. This process effectively dehydrates them in the pan.
Once you’re ready, add butter and white wine to deglaze the pan, allowing these flavorful ingredients to soak into the mushrooms and rehydrate them.