/ck/ - Food & Cooking

>>7251702
Chanterelles with onion, cream, and parsley. I start by putting them in the pan dry over high heat and letting them shed most of their water. If it's been raining and they're fresh this step is absolutely necessary. After a couple of minutes the excessive water will have evaporated and they start to catch. Now you add the butter and give them some color. Then comes the cream, parsley, and onion. The onion has been sauteed beforehand but if you're lazy just throw them in with the mushrooms.