Chanterelles

• 1 1/2 pounds fresh chanterelles
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup vinaigrette
• 1/2 cup chopped parsley

1. Brush any loose dirt from the chanterelles.
2. Do not wash.
3. Trim off the bottoms of the stems if they are tough.
4. If chanterelles are not uniform in size, cut in halves or quarters.
5. In a large saute pan, heat two tablespoons of oil until almost smoking.
6. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again.
7. Drain and set aside.
8. Repeat with the remaining oil and chanterelles.
9. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
10. When the chanterelles are cool, toss with parsley.

fresh chanterelles, olive oil, salt, vinaigrette, parsley

Taken from cooking.nytimes.com/recipes/2716 (may not work)