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Sauteed Wild Mushrooms

Source of Recipe


From "A Little Northwest Cookbook"






List of Ingredients



• 1 lb. chanterelles or other edible wild mushrooms
  
• 1 to 2 Tbsp butter
  
• 1 Tbsp olive oil
  
• 1 to 2 shallots, minced
  
• 2 to 3 Tbsp dry white wine
  
• 2 tsp minced fresh summer savory or flat-leaf parsley
  
• Salt
  
• Freshly ground pepper
  






Instructions



1. Wipe the mushrooms with a damp cloth. Tear the chanterelles into bite-size pieces or thinly slice other mushrooms. Heat the butter and oil in a large skillet over medium-high heat.
   
   
2. Add the mushrooms to the pan and saute 2 to 3 minutes or until they are cooked through and any liquid is reduced.
   
   
3. Add the shallots and cook 2 minutes. Add the wine, herb and salt and pepper to taste; cover and cook 1 minute longer.
   
   Serve warm.