Sauteed Chanterelles

1. 1

   Cut the base of the stems of the chanterelles.

2. 2

   If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.

3. 3

   Otherwise, clean them carefully with a soft paint or pastry brush.

4. 4

   Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.

5. 5

   Heat the butter in a frying pan.

6. 6

   Add the chanterelles and saute for two to three minutes or until they start to become soft.

7. 7

   Add the wine and when it has evaporated, add the chicken stock.

8. 8

   Cook over high heat until it has almost evaporated.

9. 9

   Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.