Grilled Washington Chanterelle Mushrooms with Butter

Introduction

Washington chanterelle mushrooms are a prized seasonal delicacy with an earthy sweetness that shines when grilled. This Arteflame-exclusive recipe brings out their full flavor with the help of garlic butter and the even heat of the flat cooktop. It’s a perfect appetizer or side dish that looks beautiful and tastes even better. With no pots or pans needed, you’ll be amazed by how simple and satisfying it is to cook mushrooms this way.

Ingredients

• 1 pound fresh Washington chanterelle mushrooms, brushed clean
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• Salt to taste
• Fresh cracked black pepper to taste
• Chopped fresh parsley (for garnish)
• Lemon wedges (optional, for finishing)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour a small amount of vegetable oil onto three folded paper napkins.
2. Place the napkins in the base of your Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build up. In about 20 minutes, your Arteflame will be ready to cook with a variety of temperature zones on the flat top cooktop.

Step 2: Prepare the garlic butter

1. While the grill heats up, melt the butter in a small dish (you can place the dish on the outer flat top if using a heat-safe ramekin).
2. Add the minced garlic and thyme to the melted butter. Let it slowly infuse for about 10 minutes.

Step 3: Grill the chanterelles

1. Place the cleaned chanterelle mushrooms on the Arteflame flat cooktop, closer to the center for higher heat.
2. Spoon or brush the garlic-thyme butter over the mushrooms as they cook.
3. Allow the mushrooms to grill undisturbed for about 2–3 minutes to get a nice sear, then turn them gently using tongs or a spatula.
4. Continue to grill the mushrooms for another 2–3 minutes until they are golden, slightly crispy on the edges, and fully tender inside.

Step 4: Finish and garnish

1. Season with salt and fresh cracked black pepper immediately after removing from the cooktop.
2. Top with freshly chopped parsley and a squeeze of lemon juice, if using.
3. Serve directly from the flat top or on a warm platter.

Tips

• Use large whole chanterelles or slice larger ones in half for even grilling.
• add butter towards the end of cooking to prevent burning.
• Let the mushrooms sit and sear to develop a golden brown crust before turning.
• Don't overcrowd the flat top – give each mushroom space to caramelize.
• Wash mushrooms only if really needed. Use a soft brush to clean them to retain texture and flavor.

Variations

1. Spicy Chili Chanterelles: Add crushed red chili flakes to the garlic butter for a spicy twist.
2. Lemon-Herb Chanterelles: Use lemon zest and basil instead of thyme for a citrusy, fresh finish.
3. Smoked Paprika Butter Chanterelles: Infuse the butter with a dash of smoked paprika for a smoky depth of flavor.
4. Soy-Garlic Chanterelles: Add 1 tablespoon of soy sauce to the butter for a savory umami boost.
5. Truffle Butter Chanterelles: Finish the grilled mushrooms with a drizzle of truffle oil or use truffle-infused butter for a luxurious touch.

Best pairings

• Grilled ribeye steak, reverse-seared on the Arteflame
• Lightly grilled asparagus with lemon butter
• Crusty grilled bread with herb butter
• Pinot Noir or Chardonnay from Washington
• Soft goat cheese or a herbed ricotta spread

Conclusion

Grilling Washington chanterelle mushrooms on the Arteflame brings out their earthy richness while giving you the perfect texture – crispy edges with a tender bite. Thanks to the precision heat zones on the Arteflame's flat top cooktop, you’ll never burn your food – only elevate it. Once you’ve tasted these mushrooms cooked directly on steel in melting garlic butter, you’ll never prepare them another way.