Sautéed Chanterelles

This recipe is adapted from the Wildwood Cooking from the Source in the Pacific Northwest cookbook by Cory Schreiber that Alex gave me for Christmas in 2005. I make this in the fall when I can find an abundance of these yummy mushrooms at a reasonable price. This is particularly good as an accompaniment to roast beef.

In a 12-inch skillet, heat over medium high heat:

1 T olive oil

Add:

1 pound chanterelle mushrooms, wiped clean and cut into ½-inch pieces
1 t salt (to dry out the moisture)

Cook and stir for 2 –3 minutes. Add:

2 shallots, minced
2 t unsalted butter
½ c minced mixed fresh tarragon, chives, chervil and flat-leaf parsley
½ t freshly ground black pepper

Cook 1 additional minute and serve.

Reviewed 6/20/2017