Butter Fried Chanterelles
1. Add the chanterelles to a dry frying pan over a medium high heat.
2. Let all the water evaporate from the mushrooms.
3. When there is no more water boiling in the frying pan, add a generous amount of butter and a pinch of salt and pepper. (Note: If you add the butter before all water is gone, you will just get butter-boiled chanterelles instead of fried chanterelles…you don’t want that.)
4. Fry the chanterelles until they’ve got a nice and dark color, are firm in the texture, and almost crunchy in the edges.
Serve as a side dish to your favorite meat, and I dare to say that almost any meat dish will be enhanced and lifted to a new level by the addition of butter-fried chanterelles.
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2012/08/27/chanterelles/