Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Make sure that you do not clean mushrooms under running water, as it causes the texture of cooked mushrooms to become rubbery. Instead, wipe mushrooms clean with a damp kitchen towel or paper towel.
- 1/4 Cup Plus 2 Tablespoons Unsalted Butter (Divided)
- 1/4 Cup Plus 2 Tablespoons Olive Oil (Divided)
- 2 Cups Chanterelle Mushrooms (Cleaned & Stems Trimmed)
- 1 1/2 Teaspoons Kosher Salt (Divided)
- 3/4 Teaspoon Pepper (Divided)
- 2 Cups Oyster Mushrooms (Cleaned & Stems Trimmed)
- 2 Cups Cremini Mushrooms (Cleaned, Stems Trimmed & Roughly Chopped)
- In large-size saucepan over a medium-high heat, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil. When butter has stopped foaming, add chanterelle mushrooms. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook 5 minutes, stirring occasionally, until mushrooms are tender and most of the liquid has evaporated.
- Transfer chanterelles to rimmed baking sheet, and cover with foil. Set aside.
- Using remaining butter, olive oil, kosher salt, and pepper, repeat process with oyster mushrooms, then with cremini mushrooms.
- When cremini mushrooms are cooked, add cooked chanterelles and oyster mushrooms back into pan. Toss to heat through.
- Transfer to serving bowl.
- Serve immediately.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen