Everyone loves garlic and everyone who enjoys wild mushrooms loves chanterelles. Playing with chanterelles in the kitchen over the past few years I have come to love elephant garlic with mushrooms. Although I’m a HUGE fan of extreme garlic flavor I find that most garlics are just too strong for delicate mushroom flavor, ineveitably dominating the dish and leaving chanterelles as barely a sidenote of flavor. Switching to mild, large elephant garlic seems to be a match made in mushroom heaven. Serve it as a side dish, on pasta, on crackers, or even with some yummy homemade bread. Enjoy!
Always clean your mushrooms first. Once you have them ‘clean and shiny’ (as our Lil Lady calls it) the give them a loose chop. Not too fine, just enough to where you can sear them.
Next bring out the elephant garlic. Peel and thinly slice.
Put a few tablespoons of butter in a hot pan and let it melt down. Make sure you pan is hot. Lay the thinly sliced elephant garlic in a single layer in the pan. Allow to sear/caramelize.
Flip garlic and allow to sear on the other side.
Toss in the chopped chanterelles.
Cook until tender.
Plate it up, sprinkle a little grated Parmesan cheese on and enjoy! We served ours this evening beside cheesy zuccinni casserole and sauteed green beans & red onion.
Did you try this recipe? Did you like it? Did you do anything different? Let me know! Come back ya’ll!