Brine Spiked Mushrooms

Brine Spiked Mushrooms

1 Tbs. salted Kerrygold butter
8 oz. fresh wild mushrooms (be sure to include Chanterelles)
3 Tbs. pickle juice

 

In a medium cast-iron skillet, over low heat, melt the butter and add mushrooms. Sauté until slightly crispy on the edges, stirring to cover all surfaces in the precious golden butter of the gods.

Deglaze with the pickle juice.

Serve immediately.