PAN-FRIED CHANTERELLES

DUCK FAT “L’Intense”

How we long for the spring, and then finally it is in the air! Now is the time to break with winter vegetables and enjoy a pan of fried chanterelles mixed with some shallots that are simply cut in half, rather than chopped, for rich flavour and an elegant presentation. A delicious accompaniment for meat or fish, or to enjoy with pasta such as tagliatelle or spaghetti. And if you can’t wait for spring, you can always buy frozen chanterelles.

SEE MORE DUCK FAT “L’Intense”

Preparation : 20 minutes

Baking : 15 minutes

4 people

Chanterelles : 350 g

Duck fat "L'intense" Sublim' : 30 g

shallots : 3

sprigs of parsley : 10

Salt

Pepper

Ustensils

Frying pan

Préparation

Peel the shallots and cut them in half lengthwise.
Clean the chanterelles.
Heat the Duck fat “L’intense” Sublim’ over medium heat, add the shallots and sweat for two minutes.
Add the chanterelles and cook until they begin to brown (and the water has evaporated).

Tip:
Avoid washing the mushrooms unless they are really covered in earth: cut off the stalk if there are any roots and just wipe the mushrooms with a small cloth. There are small brushes available for cleaning mushrooms.
Be aware that mushrooms contain a great deal of water. For perfectly crispy mushrooms: heat the fat over medium heat, add a quarter of the mushrooms, brown for 30 seconds to a minute, and then repeat 4 more times with the rest.. Season after cooking.

Soup, or puree?