4 pounds assorted wild mushrooms, such as oyster mushrooms, chanterelles and
black trumpets, tough stems discarded
Salt and freshly ground pepper
How to Make It
In a large deep sauté pan, melt 2 tablespoons of the butter in 1 tablespoon of the oil over high heat. Add half of the mushrooms, season with salt and pepper and sauté until tender, about 7 minutes. Transfer to a platter. Repeat with the remaining butter, oil and mushrooms.
Return all of the mushrooms to the pan and toss over moderately high heat until warmed through. Transfer to a platter and serve immediately.
The mushrooms can be prepared through Step 1 up to 4 hours ahead.
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