Sautéed Chanterelle Mushrooms
Only two types of mushrooms can be cultivated by man, the pleurotous and the button mushrooms; the rest are treasures found in the forest and discovered by daring humans who took the risk to try them. They are always peculiar but elegant in taste and can accompany meat or game very well, or even added to a simple vegetarian dish.
- 120 gr fresh chanterelle mushrooms
- 30 gr goat butter or high quality olive oil
- 1 garlic clove
- 6 sprigs fresh parsley,finely chopped
- salt and freshly ground black pepper
Clean the garlic and remove the garlic germ because it causes indigestion and finely chop.
Slightly wipe the mushrooms to remove any dirt and cut into equal pieces.
Melt the butter or oil in a big pan and sauté the mushrooms, add salt and pepper.
Add the garlic and parsley 2-3 minutes before removing the mushrooms from the heat.
Mushrooms have a life of their own so be tender with them.