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Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or pasta sauce.. Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate.. Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; saut until lightly browned, about 6 minutes. Add shallot and garlic; saut 2 minutes longer. Season to taste with salt and pepper.. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute.. Ingredients. 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 8 ounces fresh chanterelle mushrooms, quartered if large; 1 teaspoon minced shallot. c952371816
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