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.
ChanterellesButterWhite wineSqueeze of lemon juiceFresh parsleySalt and pepperCooked farro