Photo: Squire Fox
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1 tablespoon butter
2 cups fresh chanterelle mushrooms*
1 teaspoon red wine vinegar
Salt and pepper to taste
Melt butter in a large skillet; add mushrooms; sauté over medium-high heat 15 minutes or until lightly browned. Stir in red wine vinegar. Season with salt and pepper to taste.
*Baby portobello mushrooms may be substituted.