Simple Recipes for the Season: Chanterelles with Lemon & Parsley

By | July 06, 2014



ChanterellesButterWhite wineSqueeze of lemon juiceFresh parsleySalt and pepperCooked farro



Sauté chanterelles in butter. Once the mushrooms are tender, splash with white wine. Cook until most of the wine evaporates, then remove from the heat. Finish with a squeeze of lemon juice, fresh parsley, salt and pepper. Serve alongside a scoop of cooked farro.

Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.