Braised chanterelles
Description
The dish is prepared without unnecessary complications. Chanterelles are very beautiful and tasty mushrooms that don't require special treatment or complicated cooking methods. These are mushrooms that are practically impossible to confuse with others or get poisoned by. The main difficulty in handling these mushrooms lies in washing and cleaning them. Sometimes a simple rinse isn't enough, so a toothbrush comes in handy :) Stewed chanterelles are simple and quick to prepare. During cooking, the mushrooms develop a creamy flavor and a caramel-like appearance, while a bit of salt enhances their mushroom aroma. The finished dish is ready to be served.
Instructions
- 1
Step 1
We thoroughly wash the chanterelles, clean them from sand, and slice them (if the mushrooms are large); if they are small, we leave them whole.
- 2
Step 2
Then, melt the butter in a saucepan and add the mushrooms. Initially, the chanterelles will release a lot of liquid. Sauté them for about 10 minutes, stirring constantly, until the liquid has evaporated.
- 3
Step 3
But if after 10 minutes the liquid has not evaporated, slightly (!) increase the heat and simmer for another 5–8 minutes. Salt the chanterelles, mix well; they absolutely must not dry out or burn.
- 4
Step 4
After frying in the pan, there should be no liquid left.
- 5
Step 5
The sautéed chanterelles are ready. You can serve them at the table. :)