Cooking Wild Mushrooms with the Wet Saute

Cooking wild mushrooms with a bit of water in the pan can help some of them cook evenly, and even make others (morels) more safe for newbies. As the water evaporates the mushrooms cook evenly, without any of them getting too brown before the others, like what can happen with small chanterelles like the ones I'm cooking here.

This is just a quick demo of the method using chanterelles. It's a great way to cook firm fungus like chanterelles, lobster mushrooms, and lactarius or mushrooms that need extended cooking like morels, etc.