Ingredients
- chanterelles
- wild cranberries
- butter
- brown sugar
- grated or powdered ginger
Clean and chop chanterelles. Place mushrooms in hot skillet, stirring to prevent sticking and burning. Cook until they release their moisture. Add cranberries and several pats of butter. Sprinkle with ginger and stir in brown sugar. Cook until cranberries soften. When I made this at camp, I served it hot with chicken and dumplings.