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).
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.
A Sublim’e potato dish
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer