Recipe information
Yield
serves 4
Ingredients
14
5
1
1
7
1
1
1
1
2
6
3
3
Need to make a substitution?
Preparation
Step 1
Rinse the chanterelles quickly with cold water (do not soak) in a colander, and dry thoroughly on paper towels. Wipe the other mushrooms with a damp paper towel, or if necessary, rinse with cold water and dry well on paper towels.
Step 2
In a large sauté pan, melt 3 tablespoons butter over medium heat. Add the garlic and shallot; cook until the shallot begins to soften, about 1 minute. Add blue foot mushrooms; cook, stirring often, until the mushrooms wilt, about 4 minutes. Season with salt, pepper, and lemon juice.
Step 3
Add the white wine, and cook until fully evaporated, 1 to 2 minutes. Add the black trumpet mushrooms, parsley, chives, chervil, and remaining 2 tablespoons butter; cook until the mushrooms wilt, 1 to 2 minutes. Serve immediately.
