Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1
1/4 pounds fresh chanterelles or Portobellos
2
tablespoons unsalted butter
1
tablespoon olive oil
1
/4 cup dry white wine
3
tablespoons coarsely chopped fresh flat-leafed parsley leaves
fresh lemon juice to taste
Need to make a substitution?
Preparation
Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.