Sautéed Chanterelle Mushrooms

The earthy, woodsy and light black pepper flavors of the chanterelles pair nicely with Trefethen Merlot.

  • 1 Tbsp merlot
  • 1/2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 10 oz chanterelle mushrooms, cleaned and rough chopped
  • 1 Tbsp unsalted butter
  • 1 garlic clove, chopped

Preparation

  • 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.

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