- Course: Vegetable
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 0 Times
- 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 is based on 1/8 teaspoon of added salt per serving.
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