- 1 tablespoon butter
- 2 cups fresh chanterelle mushrooms*
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
How to Make It
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.
McCrady's Restaurant and Husk Restaurant, Charleston, SC