Tarragon Scented Chanterelles and Shallots

Name: Tarragon Scented Chanterelles and Shallots
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons canola oil; 2 pounds fresh chanterelle mushrooms, torn apart into uniform pieces; 1/2 cup sliced shallot rings (about 6 or 8 large shallots); Salt and freshly ground black pepper; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon butter

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 to 8 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 to 8 servings

Ingredients

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2 tablespoons canola oil

2 pounds fresh chanterelle mushrooms, torn apart into uniform pieces

1/2 cup sliced shallot rings (about 6 or 8 large shallots)

Salt and freshly ground black pepper

1 tablespoon chopped fresh tarragon leaves

1 tablespoon butter

Directions

Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.