Ceps (Boletus edulis). Cut in cubes mushrooms,2x3 cm

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