This is a quick and simple side dish that can be done with any thicker mushroom that can be sliced, like the Nebrodini since Chanterelles aren’t always in season. When they are in season, this makes a great side dish to steak, chicken or fish. I had parsley on hand but thyme also goes well with this.

Ingredients

• 4-6 larger chanterelle mushrooms, cleaned of all dirt

• 1 medium shallot, minced

• 1tbsp flat leaf parsley, minced

• thyme (optional)

• canola oil

• kosher salt

Prep

• trim the bottom of the mushroom stem off

• thoroughly clean the mushrooms with a damp cloth or mushroom brush

• slice the mushrooms in half longways

• lay the cut side down and slice into thin strips (about 1/4”)

• mince your shallot

• mince your parsley

Cooking Directions

• heat canola over medium heat until just shimmering, don’t let it smoke

• add the mushrooms to the pan with a small pinch of salt

• let them cook until they’ve almost released all of their water, 4-6 minutes

• you’ll know because the sizzling sound will gradually become less intense

• add the shallots to the pan with a pinch of salt

• sauté them for 2-3 mins or until translucent

• kill the heat and add the parsley, toss to combine

The Finished Dish