Chantrelle saute
for 6 people
21/2 - 3 cups fresh chantrelles, lightly rinsed, any debris brushed off, trimmed and cut into one inch pieces.
4 tablespoons butter
1 tablespoon fresh thyme leaves
salt and pepper to taste
Melt butter in a skillet over medium heat. Add mushrooms, salt, pepper and thyme leaves to the butter. Toss around lightly until they are soft and the edges are just a little brown.
