Sauteed Fresh Chanterelles

1. 1

   Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices.

2. 2

   In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and saute mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes.

3. 3

   Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes.

4. 4

   In a bowl toss mushrooms with parsley and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.