Chanterelle Saute
By: Emily Heston
Published: Monday, November 30, 2009 - 4:09pm

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.