Simply pair this recipe with a good glass of wine and a slice of French bread. You may also use cooked chanterelles as a vegetable side dish, serve in pasta or rice or as a delicious complement with steak. Clean the chanterelles of all visible dirt. Brush off the dirt with a small brush, such as a pastry brush. Then, rinse them quickly under running water and dry them right away with a towel. Be sure not to soak them. This recipe can also be used for black trumpets.
Ingredients
- 4 cups mushrooms, cut into quarters
- ½ stick butter (olive oil is acceptable, but not as tasty)
- 2 cloves of garlic, finely chopped
- 1 shallot, finely chopped
- ½ cup parsley, finely chopped
- Salt to taste
Instructions
Melt butter in a pot or skillet with high sides. Add chopped shallot and a little salt, if desired. Stir shallots until they are soft.
Add chanterelles to the pot over medium heat. Stir to make sure that all the mushrooms are coated with butter or oil.
Add garlic. Lower the heat, cover and stir occasionally until almost all the liquid is absorbed. Cooking time may take another 15 to 20 minutes as chanterelles give off a lot of liquid.
Uncover and raise the temperature for the final minute or two, until all liquid is absorbed. Add the parsley. Serve while warm.
