CHANTERELLES IT'S THE SEASON SO HERE GOES ENJOY DAN:

                      CHANTERELLES MY WAY by CHEF DAN:

Yields 2 cups

1 tablespoon butter

1 pound fresh chanterelles

1/4-cup dry white wine

3 tablespoons fresh parsley leaves

1 teaspoon fig vinegar

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    Halved chanterelles into 1/2-slices.

2.    In skillet melt butter over moderately add mushrooms over medium high-heat or until foam subsides.

3.    Sauté mushrooms about 2 minutes or until lightly browned.

4.    Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes.

5.    In a bowl toss mushrooms with parsley and fig vinegar.

ENJOY DAN:                                             BON-APPETITE!