Sautéed Chanterelle Mushrooms with Bacon | Saveur
Chef James Wayman of Mystic, Connecticut’s Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding.
Ingredients
- 4 strips bacon
- 1 tbsp. unsalted butter
- 2 lb. chanterelles
- 1 clove garlic, minced
- 2 tbsp. roughly chopped parsley
- 1 tbsp. lemon juice
- Kosher salt and freshly ground black pepper, to taste
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