Pan-Seared Wild Mushrooms

Pan-Seared Wild Mushrooms
Serves 4
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  1. 1/4 cup plus 2 tablespoons unsalted butter, divided
  2. 1/4 cup plus 2 tablespoons olive oil, divided
  3. 8 ounces chanterelle mushrooms, cleaned, stems trimmed (about 1 3/4 cups)
  4. 1 1/2 teaspoons coarse salt, divided
  5. 3/4 teaspoon fresh ground black pepper, divided
  6. 8 ounces oyster mushrooms, cleaned, stems trimmed (about 2 cups)
  7. 8 ounces cremini mushrooms, cleaned, stems trimmed, and roughly chopped (about 2 cups)
  1. In a large saucepan over medium-high heat, heat 2 tablespoons butter and 2 tablespoons olive oil; when butter stops foaming, add chanterelle mushrooms. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender and most of the liquid has evaporated, about 5 minutes.
  2. Transfer chanterelles to a rimmed baking sheet, and cover with aluminum foil; set aside. Using remaining butter, olive oil, salt, and pepper, repeat process with oyster mushrooms, then with cremini mushrooms.
  3. When cremini mushrooms are cooked, add cooked chanterelles and oyster mushrooms back into the pan, and toss to heat through. Serve immediately.
  1. *Do not clean mushrooms under running water, which causes the texture of the cooked mushrooms to become rubbery. Instead, wipe mushrooms clean with a damp kitchen towel or paper towel.
From “Celebrating the Cozy Cuisine of Alsace” in the January/February 2010 issue of Victoria magazine.

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