Servings:
Serves 4 Servings
Ingredients
- 1 pound chanterelle mushrooms
- 1 pound button mushrooms, cleaned
- 1 pound black trumpet mushrooms
- 1 pound porcini mushrooms
- 1 pound honshemeiji or beech mushrooms
- 2 tablespoon sliced chives
- 3 tablespoon butter
- 4 clove garlic
- 2 sprig thyme
- 1 sprig rosemary
- 1 sprig Salt and pepper
- 1 sprig Canola oil
Preparation
Baking Directions:
1.Clean the black trumpet mushrooms and blanch very quickly (less than 1 minute) in a pot of boiling, salted water.
2.Heat a large sauté or roasting pan until very hot and add a small amount of oil.
3.Add the porcini mushrooms and cook for 1 minute.
4.Add the chanterelle mushrooms and cook for 2 minutes.
5.Add the homshemeiji mushrooms and cook for 1 minute.
6.Add the button mushrooms and cook until they release their liquid.
7.Toss in the black trumpet mushrooms.
8.Add butter and herbs, cook 1 minute more, and remove from the heat.
9.The butter and mushroom liquid should have formed a sauce.
10.Plate the mushrooms and spoon the liquid over and around them.
