Prep time: 15 minutes
Total time: 30 minutes
2 pounds|900 grams chanterelles, stem trimmed and brushed cleaned
2 tablespoons canola oil
kosher salt and freshly ground black pepper, to taste
½ teaspoon granulated sugar
3 tablespoons unsalted butter
2 sprigs fresh thyme leaves
2 tablespoons red wine vinegar
Heat the oil in a large skillet over medium-high. Add the chanterelles and season with salt. Cook, turning as needed, until the mushrooms are slightly browned and the liquid has evaporated from the skillet, 3 minutes. Add the sugar and vinegar and stir to incorporate. Lower the heat to medium and add in the butter. Swirl to melt and combine, then stir in the thyme, tossing, and serve.
This article originally appeared on Munchies US.