Fresh Chanterelles with Shallots

Name: Fresh Chanterelles with Shallots
Yield: 4 servings
Ingredients: 1 2 tablespoons (1/4 stick) butter; 1 2 tablespoons olive oil; 1 8 ounces fresh chanterelle mushrooms, quartered if large; 1 1 teaspoon minced shallot; 1 1 garlic clove; 1 minced

From the kitchen of Carly

Golden chanterelles get their moment in a simple pan with shallots and garlic, just enough butter and oil to coax out their nutty flavor. Quick, elegant, and ready in minutes. The kind of side that steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons (1/4 stick) butter
12 tablespoons olive oil
18 ounces fresh chanterelle mushrooms, quartered if large
11 teaspoon minced shallot
11 garlic clove
1minced

Instructions

Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.