Autumn has come. The leaves are colored from green to yellow and red, the sky turns blue faience and the sun no longer has the power to warm the cool mornings. It's the season of Chanterelles, a mushroom delicacy, perfect with a glass of wine.
Appetizer with chanterelles, garlic, and parsley
2 servings; 10 min. cook time
- 21 – 25 oz. fresh chanterelles
- 2 oz. butter
- 3-4 cloves of garlic
- a few parsley threads
- salt, pepper
The fresh chanterelle mushrooms are very juicy so when you are cooking them you have to bear this in mind, especially when frying them in butter. You need a large enough pan for the number of mushrooms you/re cooking to avoid boiling them. You want to pan-fry them.
In a large pan, over medium heat, melt the butter until it turns golden and burns well.
Cut the chanterelles into small pieces and throw them in the pan, being careful not to crowd them. The mushrooms will leave the sap you want to evaporate over medium heat.
When the juice almost has evaporated, and the mushrooms begin to thicken put the minced garlic and season with salt and freshly ground pepper. Leave it over the heat for another 1 min, stirring continuously.
Remove them from the pan into a plate and sprinkle fresh parsley, minced.
Take a French baguette and cut it into slices. You may use fresh slices or dry them in the oven for 5 minutes. Drizzle the remaining sauce in the pan onto each slice. Put the mushrooms on top and eat them as they are hot.
Enjoy the chanterelles with a glass of chardonnay and you have a light and delicious appetizer.