Ingredients

• 1 1/4 pounds fresh chanterelles or Portobellos
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
• fresh lemon juice to taste

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Instructions

1. Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.