Fricassee of Wild Mushrooms

• 14 ounces chanterelle mushrooms, tough ends of stems removed
• 5 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 medium shallot, finely chopped
• 7 ounces blue foot or oyster mushrooms, tough ends of stems removed
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon fresh lemon juice
• 1/3 cup dry white wine
• 2 ounces black trumpet mushrooms
• 6 tablespoons roughly chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons chopped fresh chervil

1. Rinse the chanterelles quickly with cold water (do not soak) in a colander, and dry thoroughly on paper towels.
2. Wipe the other mushrooms with a damp paper towel, or if necessary, rinse with cold water and dry well on paper towels.
3. In a large saute pan, melt 3 tablespoons butter over medium heat.
4. Add the garlic and shallot; cook until the shallot begins to soften, about 1 minute.
5. Add blue foot mushrooms; cook, stirring often, until the mushrooms wilt, about 4 minutes.
6. Season with salt, pepper, and lemon juice.
7. Add the white wine, and cook until fully evaporated, 1 to 2 minutes.
8. Add the black trumpet mushrooms, parsley, chives, chervil, and remaining 2 tablespoons butter; cook until the mushrooms wilt, 1 to 2 minutes.
9. Serve immediately.

chanterelle mushrooms, unsalted butter, garlic, shallot, foot, coarse salt, freshly ground pepper, lemon juice, white wine, mushrooms, parsley, fresh chives, chervil

Taken from www.epicurious.com/recipes/food/views/fricassee-of-wild-mushrooms-392741 (may not work)