- 2 cups sliced chanterelles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium cloves garlic, crushed
- 1 tablespoon wild black walnuts, finely chopped
- 1 tablespoon parsley
- 1/2 cup grated Romano cheese
Combine olive oil and butter in a skillet and heat over a medium flame.
Meanwhile, clean and slice chanterelles. Add them to pan and cook until the mushrooms are juicy and tender. Stir in garlic and cook for about 1 minute. Add the rest of the ingredients, stirring constantly until heated through.