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Chanterelle Seafood Combo Saute

Posted by Kira DeRito on

The fresh chanterelles are so abundant right now that it seemed the perfect time to make a quick and easy mushroomy one-pan dinner! We’ll say it serves two, but the combo pack is on the generous side - it could easily make room for three as is, and if you add a big salad or some rice or pasta on the side it stretches to four servings without much skimping. 

~serves two adults for dinner~


  • 8 oz fresh chanterelles
  • 1 seafood combo pack (about a pound of mixed fish, including shrimp, scallops, cod and clams)
  • 2 T butter
  • 2 T white wine
  • seafood seasoning
  • salt
  • pepper

To prepare to cook, go over your chanterelles carefully to remove any pine needles, dirt or moss and cut or tear in half. Give your clams a good rinse in a colander to remove any beach reside. 

Place your mushrooms in a large pan and turn on medium-high - we are going to let these cook for about 8 minutes all alone to ‘dry sauté’ them so that they brown nicely before we start adding things. You’ll notice after about two minutes that they will begin to release their water - at that point keep an eye on them and give them a stir every few moments so that they don’t stick or burn in the pan. When approximately 8 minutes has elapsed you’ll notice that they’re relatively dry and browning. 

Add 2 T butter, 2 T white wine, and the steamer clams to the pan. Once the butter is melted, give the entire thing a good stir and then put the lid on to let the clams steam for about 3 minutes. 

Push the clams and mushrooms to the side of the pan and add your combination fish to the pan. Tuck everything in a single layer, and salt and pepper the fish. If you have some seafood seasoning or Old Bay, give it a light sprinkle. Cook for 2 minutes, then flip the pieces of seafood and cook for another minute. At this point you are nearly done - give the entire pan a stir to combine the mushrooms, clams and all of the seafood, and cook for another one to two minutes. Divide between plates, sprinkle with parsley for garnish, and serve immediately. Enjoy!

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