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Sautéed Chanterelles

Photo: Squire Fox
Yield 2 cups
These chanterelles are easy, cook quickly, and go great with Caw Caw Creek Pork Belly.


  • 1 tablespoon butter
  • 2 cups fresh chanterelle mushrooms*
  • 1 teaspoon red wine vinegar
  • Salt and pepper to taste

How to Make It

  1. 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.

  2. *Baby portobello mushrooms may be substituted.

McCrady's Restaurant and Husk Restaurant, Charleston, SC