Boistfort Valley Farm
Community Supported Recipe Box



  • 1/2 pound fresh chanterelles
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 splash dry white wine
  • 3 tablespoons coarsely chopped fresh herb of choice
  • fresh lemon juice to taste


dish: side
season: fall

Halve chanterelles lengthwise. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 5 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with chopped herbs and lemon juice.