Chanterelle Mushrooms

​​Directions​

• In a large sauté pan (non-stick, PFOA-free preferred, as you can use less fat, ensuring that your mushrooms will not be too greasy/heavy), heat butter or butter in the oil over high heat until it just begins to stop bubbling.
• Add chanterelles and sauté 2-3 minutes over high heat. If they quickly give up/produce some liquid at this point, pour off the liquid (it can cause bitterness), add more cooking “fat” to the pan & continue sautéing.
• After 3 minutes, reduce heat to medium, push mushrooms to the edge of the pan and add at least 1 tablespoon of butter or olive oil to the center or opposite edge of the pan.
• Add garlic and shallots to the fat and cook until they are slightly colored.
• Stir all of the contents of the pan together & continue to sauté until the mushrooms are just slightly brown but still juicy.
• If they seem at all dry, add 1/4 cup or so of chicken or vegetable broth and cook until the liquid is almost gone.
• Add herbs, stir once or twice, and season with salt and pepper to taste.