-
1
Cut the base of the stems of the chanterelles.
-
2
If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.
-
3
Otherwise, clean them very carefully with a soft paint or pastry brush.
-
4
Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.
-
5
Cook the noodles in boiling salted water until done (about eight minutes).
-
6
While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan.
-
7
Brown the veal medallions on both sides.
-
8
Turn down heat to moderate and add the chanterelles.
-
9
Add the wine, stirring well, and cover.
-
10
Cook for five minutes.
-
11
Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.
-
12
Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven).
-
13
Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan.
-
14
Remove from heat.
-
15
Place a serving of noodles on each of two plates.
-
16
Place two medallions on top of each serving.
-
17
Spoon the sauce on top, sprinkle with parsley and serve.
