10 oz chanterelle mushrooms, cleaned and rough chopped
1 Tbsp unsalted butter
1 garlic clove, chopped
1Stir together wine and soy sauce. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then add mushrooms, stirring until softened, about 5 minutes. Add butter and garlic and sauté, stirring until butter is absorbed. Finish with the wine mixture and cook until dry.
2Enjoy these mushrooms over toast, as a side dish, or atop your favorite cut of beef.