Chanterelle Fricassee

1. 1

   1.

2. 2

   Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat.

3. 3

   When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid.

4. 4

   Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most but not all of the liquid has evaporated.

5. 5

   This will take about 8 minutes.

6. 6

   2.

7. 7

   Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute.

8. 8

   Taste for seasoning, remove from the heat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.