Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.
Heat one tablespoon of olive oil in a large pan over high heat.
Add half of the mushrooms and shallots in one layer. Sear and brown them evenly. After a few moments, stir and continue to cook for about five minutes.
Season with salt and pepper and half of the tarragon and the butter. Stir to mix it in thoroughly.
Repeat this process with the rest of the ingredients. This will keep the mushrooms from cooking in their juices, which will cause them to get too moist. Serve hot.