In the fall, you get fresh mushrooms growing in the forest. One of my favorites is chanterelle. A little work goes in to making this, but it is oh so worth the effort.
- A LOT of chanterelle
- Olive oil
- Good butter
- Parsley – curly or flat leaf
You’ll want to start by rinsing off the mushrooms, and cutting a little onion which you’ll want to heat in olive oil with a little salt until they are soft. Put the chanterelle in the pan, and keep on a medium high heat.
While the mushroom are heating, finely chop the parsley, and simply wait until the water that will leak from the mushroom has been boiled away. Add a few handfuls of parsley into it and a knob of butter.
When the butter has melted, put the mushroom in a bowl, and serve with toast, salt and butter.