Fricassee of Wild Mushrooms

1. 1

   Rinse the chanterelles quickly with cold water (do not soak) in a colander, and dry thoroughly on paper towels.

2. 2

   Wipe the other mushrooms with a damp paper towel, or if necessary, rinse with cold water and dry well on paper towels.

3. 3

   In a large saute pan, melt 3 tablespoons butter over medium heat.

4. 4

   Add the garlic and shallot; cook until the shallot begins to soften, about 1 minute.

5. 5

   Add blue foot mushrooms; cook, stirring often, until the mushrooms wilt, about 4 minutes.

6. 6

   Season with salt, pepper, and lemon juice.

7. 7

   Add the white wine, and cook until fully evaporated, 1 to 2 minutes.

8. 8

   Add the black trumpet mushrooms, parsley, chives, chervil, and remaining 2 tablespoons butter; cook until the mushrooms wilt, 1 to 2 minutes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.