I have been given some delicious foraged chanterelles from the mainland, and it is not an ingredient I get too often. I tried this very simple Italian recipe.
INGREDIENTS:
- Approx 125g chanterelles, cleaned and sliced
- 2 tbsp extra virgin olive oil
- 1 clover of garlic, peeled and chopped
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- salt and pepper
- approx 250g cooked salad potatoes, chopped
- 15g butter
METHOD:
- Heat the oil in a large pan, and add the garlic and the parsley, and cook gently for a couple of minutes
- Turn the heat up a bit and add the sliced chanterelles, and cook for around five minutes. Remove them from the pan using a slotted spoon, and mix in the lemon juice.
- Add the butter to the pan, and then add the potatoes. Cook them on a high heat until they are getting crispy, and then return the chanterelles to the pan and season with salt and pepper. Serve once the mushrooms are warmed through.
- You could garnish with chive flowers, or chopped parsley.