Good, but greasy. Next time will cut back on the butter.. maybe by half. Nice flavor.
Photo: Squire Fox
- 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.
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