Chanterelle Saute


Photo: Emily Heston

Yield:

6.0

Added:

November 30, 2009

Creator:

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Ingredients

3 cups fresh chantrelles, lightly rinsed, any debris brushed off, trimmed and cut into one inch pieces
4 tablespoons butter
1 tablespoon fresh thyme leaves
salt and pepper to taste

Preparation

1
Melt butter in a skillet over medium heat.
2
Add mushrooms, salt, pepper and thyme leaves to the butter.
3
Toss around lightly until they are soft and the edges are just a little brown.

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