Sauteed Chanterelles

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Remember those beautiful chanterelles I received?  I had two good-sized ones left, which left me with the dilemma of what to make.  We both love grilled steaks with mushrooms, so it seemed only appropriate.  This is a really good recipe for Sauteed Chanterelles.  You can also use other mushrooms if you do not have access to chanterelles.

The chanterelles are so flavorful that they really do not need too much added to them.  I sauteed them simply with olive oil, thyme, a little shallot, garlic and then finished it off with butter.  The perfect companion for these beautiful grass-fed steaks!

These chanterelles would also be lovely on a piece of toasted baguette.

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Sauteed Chanterelles

*serves 2

Ingredients:

2 medium-sized chanterelles, thinly sliced

3 tablespoons of olive oil

1 small shallot, thinly sliced

1 small garlic clove, minced

1 tablespoon fresh thyme leaves

1 tablespoon butter

salt, to taste

pepper, to taste

How To:

Heat olive oil in a medium frying pan.  Add the shallot and garlic, give a stir and cook for about 3minutes, to soften.

Add chanterelles.  Stir.  Lower heat and cook until soft and golden, about 15 minutes.  Stir on and off during this process.

Add thyme and butter, stir.

Season with salt and pepper.

Serve.

Eat.

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