Tarragon Scented Chanterelles and Shallots

1. 1

   Heat 1 tablespoon of canola oil in a large pan over high heat.

2. 2

   Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly.

3. 3

   After a few moments, stir and continue to cook for about 5 minutes.

4. 4

   Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate.

5. 5

   Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet.

6. 6

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.