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Chanterelle and Coral Mushrooms

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

Serves4

Cooking Methodpan-frying

CostSplurge

Moderate

Total Timeunder 30 minutes

OccasionFormal Dinner Party

Recipe Coursevegetable

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, savory, umami

Type of Dishvegetable

Ingredients

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

Instructions

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.

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