For each recipe, mushrooms should be cleaned (with fingers and a moist towel - NOT washed) and dry-sauteed after preparing. This procedure constitutes cooking over high heat without butter or oil to release fluids contained within the mushrooms. This liquid is then poured off and discarded, and/or allowed to evaporate.
Sauteed wild mushrooms
After dry-sauteeing, reduce heat and add olive oil, salt, pepper and minced garlic. Cook 5-10 minutes, or until mushrooms are tender and garlic is golden-brown. Add coarsely-chopped parsley during the last few minutes.
Wild mushroom risotto
Sautee some onion with salt in tab of butter and olive oil until translucent. In a separate pan, sautee mushrooms with butter after dry-sauteeing. Back in the original pan, add arborio rice, continue to sautee for 5 minutes, then add mushrooms, salt, and pepper. Add another pat of butter and stir. Add white wine, allow alcohol to evaporate. Next, add stock (homemade is best) one ladle at a time. When just about done, add parsley, season as necessary. Garnish with parsley, serve with lemon wedge.
Cream of chanterelle soup
Sautee some onion in butter, add mushrooms (after dry-sauteeing), salt and pepper and continue to sautee. Add a couple tablespoons of flour and sautee until flour is cooked and nutty. Add stock and simmer. Add cream, continue to simmer, and season as necessary.
