Sautéed Chanterelles

Sauteed Chanterelles Recipe
Photo: Squire Fox
These chanterelles are easy, cook quickly, and go great with Caw Caw Creek Pork Belly.


2 cups

Recipe from

Southern Living


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.

Sean Brock,

McCrady's Restaurant and Husk Restaurant, Charleston, SC,

Southern Living

September 2011
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