Chanterelles with Cream

 

Yes!!! The mushroom season has started!. 

Every year, just when summer has begun, we collect lots of wild mushrooms. At first, there are the Chanterelles (we can't find any Morels in this part of the country, which grow much earlier in the year. Pity..). After a few weeks the Chanterelles are followed by  Porcini (Cep or Penny Buns) and Parasol mushrooms. I will post about them the moment we get them! But for now: it's Chanterelle time! 

How do we prepare Chanterelles? Simply, very simply. Because these mushrooms have a wonderful flavour and a great taste just by themselves, I think it is madness to add to many ingredients to them. Just clean them, cut the bigger ones in halves and bake them in a small pan for a few minutes in salted butter on the boiling plate and for about 5 minutes on the simmering plate. When most of the liquid has come out of the mushrooms, add some salt and pepper and put your pan in the cooking oven for 10 to 15 minutes. After this, let it rest on the warmingplate and start preparing the rest of your dinner. When the meat is ready, add some cream and freshly chopped parsley and heat your Chanterelles again on the boiling plate (let most of the liquid evaporate). Your Chanterelles are ready to accompany your meat. For instance tenderloin, which we had for dinner tonight. Marvelous!!!