Fricassee with Chanterelles

Fricassee with Chanterelles

1/2 to 1 pound of chanterelle mushrooms
4 tablespoons butter
1 tablespoon olive oil
4 small shallots chopped fine
3 garlic cloves minced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons fresh oregano chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
1 tablespoon lemon juice
dash of himalayan salt

Brush chanterelle mushrooms clean and break into even pieces and set aside. Melt butter and add olive oil to medium frying pan. Add shallots and saute till soft. Next add garlic and saute one more minute. Add wine and cook down by half. Add additional tablespoons of butter. Add mushrooms, herbs, and spices and saute till mushrooms are soft. Add cream, lemon juice, and salt. Serve over pasta or potatoes. Bought the chanterelle mushrooms at the farmers market Saturday. This dish is so delicious. I see why folks rave about chanterelles. Gary loved the chanterelle fricassee; he even said we can get more mushrooms at the farmers market next week.