½ pound Chanterelle mushrooms, cleaned and sliced in half

1 pound brown Crimini mushrooms, cleaned and thinly sliced

1 large shallot or cippolini onion, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

4 tablespoons olive oil, equally divided

2 teaspoons of butter

Salt and pepper to taste

Preheat oven to 450°F (broiler mode). Place chanterelle mushrooms in a mixing bowl. Melt butter and combine with half the olive oil, the shallots, thyme and half the parsley. Toss mixture with chanterelles, place in a broiling pan, and add salt and pepper. Place in oven and roast for 8-10 minutes or until the edges of the mushrooms just start to brown. At the same time heat the remaining olive oil in a large skillet, add the sliced Crimini mushrooms and remaining parsley. Sauté until tender. Combine with roasted chanterelles (make sure you keep the pan juices on both). Serves 6-8.