Ingredients

serves 4

　　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

　　

Step 1

Rinse the chanterelles quickly with cold water (do not soak) in a colander, and dry thoroughly on paper towels. Wipe the other mushrooms with a damp paper towel, or if necessary, rinse with cold water and dry well on paper towels.

　　

Step 2

In a large sauté pan, melt 3 tablespoons butter over medium heat. Add the garlic and shallot; cook until the shallot begins to soften, about 1 minute. Add blue foot mushrooms; cook, stirring often, until the mushrooms wilt, about 4 minutes. Season with salt, pepper, and lemon juice.

　　

Step 3

Add the white wine, and cook until fully evaporated, 1 to 2 minutes. Add the black trumpet mushrooms, parsley, chives, chervil, and remaining 2 tablespoons butter; cook until the mushrooms wilt, 1 to 2 minutes. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.