Fresh Chanterelles with Shallots

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 8 ounces fresh chanterelle mushrooms, quartered if large
• 1 teaspoon minced shallot
• 1 garlic clove, minced

1. Melt butter with oil in heavy large skillet over medium-high heat.
2. Add mushrooms; saute until lightly browned, about 6 minutes.
3. Add shallot and garlic; saute 2 minutes longer.
4. Season to taste with salt and pepper.
5. DO AHEAD Can be made 2 hours ahead.
6. Transfer to baking sheet.
7. Cover loosely with foil and let stand at room temperature.
8. Before serving, rewarm in 400F oven until heated through, about 5 minutes.

butter, olive oil, chanterelle mushrooms, shallot, garlic

Taken from www.epicurious.com/recipes/food/views/fresh-chanterelles-with-shallots-237319 (may not work)