Chanterelles are as popular in France as they are in our homeland, but they are prepared a little differently.
We liked it and we adopted the French recipe. Not only because it is simpler, it also contains elegance and lightness.
- Choose small chanterelles, heat a large cast-iron skillet (!), add light olive oil (no other) and throw in the mushrooms.
- Fry, turning the mushrooms over, for about ten minutes, add the chopped parsley (a lot), salt and pepper and remove in two minutes. Immediately serve, without garnish.
This dish goes well with white Burgundy, for example, with Meursault.
