Sauteed Fresh Chanterelles
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices
2
In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes
3
Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes
4
In a bowl toss mushrooms with parsley and lemon juice
5
Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices
6
In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes
7
Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes
8
In a bowl toss mushrooms with parsley and lemon juice