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Chanterelles 1 typeWe accept the business offers concerning the purchase of fresh and frozen mushrooms within the territories of Russia, Ukraine and Belarus.

For additional information please contact our managing company via:
email: info € chanterelle.ru (due to spam protection, please replace € with @ )

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Fresh Chanterelles with Shallots

Ingridients

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 8 ounces fresh chanterelle mushrooms, quartered if large
  • 1 lemon
  • 1 teaspoon minced shallot
  • 1 garlic clove, minced

How to make it
Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Add juice of 1 lemon, Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes