Chanterelle and Coral Mushrooms

• ½ pound fresh coral or boletus mushrooms
• ½ pound fresh chanterelles

In a pot of salted boiling water, blanch the coral mushrooms for 2 minutes.

Drain and set aside.

In a large skillet, melt 4 tablespoons of the butter over moderate heat. Sauté the chanterelles until tender, about 8 minutes.

In a medium skillet, melt the remaining 4 tablespoons butter. Sauté the coral mushrooms for 5 minutes, until tender.

Combine and serve.