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Chanterelle and Coral Mushrooms Recipe-544

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 4


  • 1/2 pound fresh coral or boletus mushrooms
  • 1/2 pound fresh chanterelles
  • 8 tablespoons unsalted butter
  • Salt and freshly milled black pepper


In a pot of salted boiling water, blanch the coral mushrooms for 2 minutes. Drain and set aside.

In a large skillet, melt 4 tablespoons of the butter over moderate heat. Sauté the chanterelles until tender, about 8 minutes. Set aside.

In the same skillet, melt the remaining 4 tablespoons of the butter over moderate heat. Sauté the chanterelles until tender, about 8 minutes.

In a medium skillet, melt the remaining 4 tablespoons butter over moderate heat. Sauté the coral mushrooms for 5 minutes, until tender. Combine, season with salt and pepper and serve.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon of added salt per serving.

234kcal (12%)
17mg (2%)
1mg (2%)
194mcg RAE (6%)
61mg (20%)
302mg (13%)
15g (73%)
24g (36%)
2mg (12%)

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