CHANTERELLE MUSHROOMS, SAUTEED
- 1 pound foraged chanterelle mushrooms, (buy from certified sources)
- 2 Tablespoons butter
- salt, pepper, coriander to taste
Clean chanterelles with damp pastry brush, and brush off loose dirt and leaves. Tear them into shredded pieces, see above picture.
Place butter into cast iron pan. When it sizzles add mushrooms. Do not stir or shake. Allow to slowly steam until mushrooms have shrunk to about have size. There still should be no water in the pan as it is slowly evaporating. When you start to smell them as if they are caramelizing on the bottom, they are ready. Mix them up, season with salt pepper, coriander to taste, and serve them immediately.