Chanterelle Mushroom Magic
IF they have A LOT of water in them to start, toss them in a dry pan and heat them up so the water begins to evaporate out, then add the oil (again unrefined organic coconut is my favorite, as it's neutral and packed full of healthy fats)
IF they are already on the drier side just add a bit of oil and turn up the heat to Medium-High. Keeping a close eye on them watching for the edges to turn slightly crispy!!
Pictured above is a homemade open-faced veggie burger stacked on top of a few slices of lightly toasted CSA loaf bread, topped with sauteed chanterelles, Alpine Cheese and Avocado with a Side of Pan Fried Hannah (Sweet) Potatoes.
Wanting to explore more ways to incorporate these little gems into your meals... check out these recipes for Chanterelle Mushrooms.