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Sautéed Chanterelle Mushrooms
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Sautéed Chanterelle Mushrooms

Course Side Dish, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large cast iron skillet

Ingredients

  • 7 oz chanterelle mushrooms cleaned, trimmed, and halved or quartered if large
  • Pinch of sea salt
  • 2 tbsp butter
  • Seasoned rice vinegar or fresh lemon juice to taste
  • Sea salt & freshly cracked pepper to taste
  • Fresh parsley finely chopped
  • 1 large clove of garlic, minced

Instructions

  • Heat a large cast iron skillet over medium-high heat.
  • Add the mushrooms and a pinch of sea salt to the dry skillet and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms release their moisture and the skillet is again dry.
  • Add the butter and minced garlic and cook, stirring constantly for 1 minute.
  • Drizzle the mushrooms with seasoned rice vinegar or fresh lemon juice, to taste, then season with a bit more sea salt and freshly cracked pepper; toss to coat evenly. Taste & add more vinegar/lemon juice if desired. Top with fresh parsley. Serve and enjoy.