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Photo: Squire Fox Photo by: Photo: Squire Fox

Sautéed Chanterelles

These chanterelles are easy, cook quickly, and go great with Caw Caw Creek Pork Belly.

This recipe goes with Caw Caw Creek Pork Belly

Southern Living SEPTEMBER 2011

  • Yield: 2 cups

Ingredients

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

Preparation

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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Sautéed Chanterelles Recipe

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