Chanterelle Mushrooms Sauteed in Butter

These are probably one of my favorite mushrooms now…and they don’t last nearly long enough to stock pile.

John and I picked these Chanterelle mushrooms in the woods up north…and in Central Maine. There’s actually quite a few of them if you know where to look and what to look for. This is our first time picking these. The first batch we ate sauteed in butter with onions over hamburgers…yum despite being told “they don’t go with beef or steak”. Second batch with steak…and then I sauteed and froze the remainder into muffin tin portions for use in making deer and rabbit stews…and hopefully bear and moose if I get the chance.

Just a few I got a picture of in the woods.
Use real butter for the best flavor. Cook until tender. Scoop butter and mushrooms into tins.
Every cup was packed to the top with mushrooms and butter. Cover in foil and freeze.