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In this autumn season we can prepare succulent mushrooms and in this case some delicious chanterelles. This recipe is a marvel and they have a very Spanish tradition due to the way it is prepared. We love preparing these little stews where you cannot miss a touch of garlic and parsley.
If you like to prepare autumnal recipes you can discover our «pumpkin cream, mushrooms and white beans»Or our«loin with mushrooms«.
Stewed chanterelles
- Alicia tomero
- Rations: 4-5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 400 g of chanterelles
- Half a large onion
- 3 cloves of garlic
- Half a glass of white wine
- A glass of water
- A few branches of fresh parsley
- A few tablespoons of olive oil
- Sal Island
Preparation
We prepare the chanterelles. We clean with a cloth any type of impurity, since it is not necessary to soak them in water, or clean them under the tap. It is recommended not to wash them because otherwise they lose the aroma. Once prepared we cut them into pieces.
We cut the onion in small pieces and all three garlic cloves We chop them into very small pieces. We heat the pan with the splash of olive oil and we put the onion and garlic to sauté.
When we have it sautéed we add the nChopped íscalos, parsley and sal. We let them cook for a few minutes until we see that they soften.
When they are almost cooked we add the half a glass of white wine And the water. We let it cook for a few minutes until we see that they are tender. If it is necessary to add another little water we can do it.
Now ready we can serve them hot and with sprinkled fresh parsley.
