Chanterelle Fricassée
- Preparing Time: -
- Total Time: -
- Served Person:
- sea salt and freshly ground black pepper
- 1 shallot, minced
- 1 clove garlic, minced
- Carbohydrate 14 g(5%)
- Cholesterol 6 mg(2%)
- Fat 7 g(11%)
- Fiber 4 g(16%)
- Protein 8 g(17%)
- Saturated Fat 2 g(10%)
- Sodium 651 mg(27%)
- Calories 139
Preparation 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — but not all — of the liquid has evaporated. This will take about 8 minutes. 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
Preparation 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most — but not all — of the liquid has evaporated. This will take about 8 minutes. 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
