- 1). Heat the desired amount of butter in a sauté pan -- a couple of tablespoons should do. Sautéing is usually done at a fairly high heat, so be careful not to let the butter burn.
- 2). Add your chanterelle mushrooms as soon as the butter is melted, still frozen, to the pan and saute as you would normally, stirring frequently and quickly. They will thaw quickly and are considered done when they begin to brown slightly. Do not brown as much as you would morel or any sort of brown mushroom; chanterelles are more delicate and require less cooking than others.
- 3). Take the chanterelles off of the heat and combine them with whichever ingredients you would like, whether it be in a casserole or a sauteéd dish or even a soup such as a hearty crab chowder. The butter will enhance their flavor and help them hold their consistency within other dishes.
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