Sautéed Chanterelles with Pears recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter or ghee
• 1 medium shallot, peeled and thickly sliced (about 1/3 cup)
• 12 to 16 chanterelles, cleaned, trimmed and cut in half or quarters lengthwise
• 1 semi-ripe pear, cored and sliced
• 1 teaspoon each minced fresh thyme, sage and rosemary
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/2 cup hard pear or apple cider
• 1 teaspoon maple syrup
• 1 teaspoon sherry wine vinegar
• Dried cranberries and chopped herbs, for garnish