Roasted Chanterelle Mushrooms

By Sunset
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8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces

1 thinly sliced peeled shallot (2 oz.)

2 tablespoons olive oil

1 tablespoon melted butter

1 teaspoon fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

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