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 risotto made with a black rice that has a delicate sandalwood/hot bread flavour.
Let’s start our recipe tour of the world Latino-style!
Adapt this recipe any way you like
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Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!
Pasta with vegetables please!
An appealing, easy-to-digest dish.