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Categories:Viewed: 15 - Published at: 3 years ago
Ingredients
- 1 1/4 pounds fresh chanterelles or Portobellos
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
- fresh lemon juice to taste
Method
- Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices.
- 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.
- Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes.
- In a bowl toss mushrooms with parsley and lemon juice.
