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Summertime Chanterelle and Vegetable Medley
This colorful side dish is a celebration of summer. With freshly harvested wild chanterelle mushrooms, young rainbow carrots, and fresh garden beans, all sautéed with butter and herbs, it does its best to outshine any main dish it’s set beside!
Make this dish your own by adding garlic, your favorite seasoning or combination of herbs, your local in-season wild mushroom, or different veggies. Just keep in mind that heartier vegetables like broccoli, cauliflower, carrots, beans, etc. need to be blanched first, while more tender ones, like bell peppers, onions, celery, etc. can go right into the pan.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 (as a side)
Ingredients
- 1⁄2 lb mixed green and yellow beans, trimmed (or use one color)
- 1 small /medium zucchini, cut into batons
- 4 rainbow carrots, cut into batons (or use regular carrots)
- 6 -8oz fresh chanterelles, sliced
- 1 + 1 tbsp butter
- 2 tbsps minced fresh herbs (cilantro, chives, basil, parsley, dill, etc.)
Preparation
Bring a large pot of water to a boil and add a big pinch of salt. Prepare a large bowl of ice water on the side.
Once you see a rolling boil, add the beans and carrot batons. Cook for 1 minute, then transfer the veggies to the ice bath.
Meanwhile, add 1 tablespoon of the butter to a skillet, wok, or sauté pan over medium heat. Once the butter melts, add the mushrooms and cook for 5 minutes. Add the zucchini and drained blanched veggies. Cook for 30 seconds, then add the other tablespoon of butter and the fresh herbs. Toss until the butter has melted and coated everything in the pan. Season with salt and pepper to taste.
Serve alongside any protein and starch for a complete meal. Enjoy!
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