Skip to content


Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 3

A CookTale

Good things come to those who wait. I waited and 3 baskets of newly foraged Chanterelles came my way from Heather Ridge Farm in Preston Hollow, NY. They awaited me at the Saugerties Saturday Farmer’s Market.
Strange what gets me excited at this stage of my life.
I couldn’t wait to get at them & when I did they responded like they knew how much I was enjoying them. The recipe is simple, all it takes are the Chanterelles. do your utmost to forage them at your most favorite specialty market. Eataly or Buon Italia in NYC might be a good start.
Can be prepared in 30 minutes or less


1/2 Pound fresh Chanterelles
2 TB of unsalted Butter
1 TB of EVOO
1/4 Cup dry White Wine
3 TB OF coarsely chopped fresh flat-leafed Parsley Leaves
Salt &Pepper to taste
Fresh Lemon juice to taste


1. Halve Chanterelles into lengthwise thick slices.
2. In a large non-stick skillet, melt Butter & EVOO over moderately high heat. When foam subsides, sauté the mushrooms & keep stirring.
3. Add Salt & Pepper to taste, until the mushrooms are barely tender, about 2 minutes.
4. Add the Wine and cook, stirring, until liquid is evaporated and the mushrooms are tender, about 5 minutes.
5. In a bowl, toss the mushrooms with Parsley and Lemon juice.


%d bloggers like this: