Sauté chanterelles in olive oil and butter; season with salt, pepper, and garlic.
Then choose one of the following:
- garnish the top of a wild mushroom risotto or polenta with them.
- stir them into a pilaf of farro, buckwheat, or wild rice.
- tuck some into an omelet, along with chopped parsley or chives.
- toss them with sautéed green beans.
- add some to a melted Gruyère sandwich on sourdough.
- serve them on toasted peasant bread for an easy appetizer.
Bon appetit 🙂