Ingredients
1 loaf Italian bread .
2 oz. extra virgin olive oil .
1 clove garlic .
2 each large onions, sliced .
12 oz. chanterelles .
2 oz. roasted red peppers .
2 oz. red wine .
1 oz. marinara sauce .
As needed: .
Fresh herbs mixture (i.e. basil, oregano) .
Extra virgin olive oil .
Salt and pepper to taste .
grated parmesan .
Directions
Preparing the Brushetta croutons:
Preheat oven to 350°F. Slice Italian bread on bias into 1" slices. Paint the bread with olive oil using a pastry brush. Sprinkle with fresh herbs, season with salt and pepper. Bake in oven for about 8 min. until crisp and golden brown. Can be prepared 24 hrs. in advance and warmed for service.
Preparing the Mushrooms:
In large sauté pan, sauté onions in extra virgin olive oil until caramelized, stir often (about 20 min.)
Add garlic and sauté until translucent.
Add mushrooms and cook for 3-5 min. longer.
Finish with roasted peppers, red wine and tomato sauce, salt and pepper to taste.
Can be prepared 24 hrs. in advance and warmed for service.
Spoon warm mushroom mixture onto the baked croutons. Garnish with parmesan cheese.
Ingredients
2 acorn or butternut squash.
1/2 lb. chopped chanterelle mushrooms.
1 cup chopped onion.
1 clove crushed garlic.
1 cup low fat cottage cheese.
1/2 tsp basil.
1/4 cup chopped parsley.
- salt and pepper to taste.
3/4 cup cooked brown rice or bread crumbs.
2 Tbsp dry white wine (optional).
Directions
Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350 degrees or until tender. While the squash are baking, saute mushrooms, onions, and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350 degrees. Baste with liquid from saute during baking.
( This is like a patty melt without the hamburger patty )
Ingredients
1 large sweet onion. sliced.
1/2 - 3/4 pound cleaned and chopped chanterelles.
several slices cheese, swiss is preferred, but if you have a different favorite, use it.
dark rye bread.
2 chopped garlic cloves.
1/8 cup marsella wine or what ever wine is your favorite.
butter.
Directions
In a skillet, Sautee the onions until well cooked. Set aside.
Sautee' the chanterelles with butter until cooked. Add the garlic and wine and simmer for a few minutes. Then set aside.
Butter the rye bread and place one slice in the frying pan butter side down.
Add the cheese slices, Onions and sautee'd chanterelles. Then cover with the other buttered slice of rye bread, And cook until golden brown. When one side has been cooked, Carefully flip over and cook until other side is done.
Ingredients
1/2 - 3/4 pound chanterelles.
2 large sweet red peppers.
2 cherry tomatoes.
1/2 red onion.
1 tsp olive oil.
1 tblsp fresh, coarsely ground black pepper.
Coriander leaves.
1/2 capful baslamic vinegar.
1/4 tsp hungarian paprika.
salt.
Sauce:
Whisk the sauce ingredients together.
1/2 capful BALSAMIC VINEGAR ( use as good a quality basalmic as can be found ).
1/4 tsp Hungarian paprika for flavour.
salt to taste .
Directions
Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
Remove peppers and make long slices. Remove the core and the seeds.
Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few minutes more.
Serving tip
Arrange the shrooms on a plate.
Place the red peppers around it.
Pour the extra sauce on the circumference.
Sprinkle coriander leaves.
Serve with brown rice or rye bread.
Ingredients
1/2 pound chanterelle mushrooms.
1 sprig fresh thyme, chopped .
1 baguette French bread .
1/3 pound brie cheese .
2 oz. extra virgin olive oil .
Salt and pepper to taste .
Directions
Place mushroom on baking tray, drizzle with olive oil, season with thyme, salt and pepper.
Bake at 350°F for 8 min.
Slice the baguette thinly, brush both sides of each slice with olive oil.
Grill bread, turning once, until toasted on both sides.
Slice the mushrooms, place on crostini with slice of brie cheese. Season with salt and pepper and bake until cheese is melted.
(This is a Refrigerator recipe so the mushrooms must be refrigerated)
The pickled chanterelles will be godd for 4-6 months when kept in refrigerator.
Ingredients
This is done in 1/3 cup increments.
( Just increase amounts for more of the pickling liquid ).
Glass canning jars.
1-5 pounds or more of chopped or shredded Chanterelles.
1/3 cup red wine vinegar.
( white or apple vinegar can be substituted ).
1/3 cup sugar or splenda sugar substitute.
1 teaspoon salt.
1 teaspoon pickling spice.
Several peeled garlic cloves.
Med sliced onion halves.
1 small sliced jajalpeno ( this is optional )
Directions
Cooking the chanterelles
In a large frying pan dry sautee' chanterelles until the liquid has cooked off, You may have to drain the accumulated liquid to let the mushrooms cook faster. Set aside and let cool.
Bring vinegar to a boil.
Add the sugar, salt and pickling spice to boiling vinegar. Reduce heat and let simmer for several minutes.
Then set aside and let cool down.
Put several whole or sliced garlic cloves and the sliced onions into the jar. ( You can also add the jalapeno or other items into jar at this time ).
Carefully fill the jars with the chanterelles. When the jar is close to being full. ( about two inches from top ). Add some more garlic cloves and onions.
Then fill jar with pickling liquid until jar is full. Place the lid on the jars, And turn jars upside down to get liquid to fill any empty areas. Add more liquid if needed.
Place into refrigerator and let sit for 3 - 4 weeks. then remove and eat
Ingredients
(3.3 lb.) chanterelle mushrooms
(2 cups) extra virgin olive oil
(generous 1/2 cup) dry white wine
(6 tbsp.) white vinegar
(2 tsp.) fine salt
(1/6 oz.) coriander
Juice of half a lemon
1 fresh bay leaf
1 clove of garlic
1 Espelette chili
1 tsp. sugar
Directions
Clean and wash the chanterelles.
In a stainless-steel saucepan, bring the vinegar, salt, coriander, bay leaf, Espelette chili, crushed garlic, sugar and lemon juice to a boil over high heat.
Place the chanterelles into this marinade for 10 minutes.
Drain the chanterelles, let cool and pack into a sterilized jar.
Fill with olive oil and seal tightly.
Can be eaten as an hors-d'oeuvre, or with a mesclun salad.
Ingredients
2 Tbsp. butter
1 tsp. ginger
1 lb. Gold Chanterelles
Salt, sugar and soy sauce to taste
1 tsp. cornstarch mixed with 1 Tbsp. water
Directions
Saute chanterelles in ginger and butter for 5 minutes. Cook down. Season to taste. A nice accompaniment with the mushrooms are fresh ramps ( wild leeks ).
Ingredients
1 or 2 cups chanterelle, chopped
2 cups cooked rice
1 red, yellow or orange bell pepper
1/2 green or purple bell pepper
1/2 onion, sliced
3–5 cloves garlic, minced
olive oil
basil
3–3 sun dried tomatoes, julienned
1–2 tbsp toasted pine nuts
3/4 cup broccoli or veggie of choice
Gorgonzola cheese
Directions
Saute onion and bell peppers together for a few minutes in olive oil, then add garlic, basil, and chopped chanterelles. Stir frequently to avoid sticking. As the chanterelles cook down, add broccoli and sun dried tomatoes. Cook for 2–3 minutes more at medium heat. Add cooked rice and salt to taste. Stir mixture until heated thoroughly and uniformly, then let cook for an additional 5 minutes to let the flavors blend. Add pine nuts and stir. Top the mess with some crumbled Gorgonzola.
Goes well with pasta and some wine.
Ingredients
1 loaf Italian bread
Italian seasoning
3 large Chanterelles 1 clove garlic (pressed/mashed)
olive oil
Parmesan cheese
Directions
Cook sliced Chanterelles over high heat for approx. 6 minutes stirring constantly so they don't stick. Save excess juice for a soup stock. Slice the bread into sections, then toast in oven. Remove. Put enough olive oil in a pan to cover bottom, add pressed garlic and saute for a couple minutes. Turn off heat and wipe enough oil on each piece of bread (with a clean brush) to cover completely. Place 2-3 slices of cooked 'shrooms on each piece of bread. Sprinkle the Italian seasoning over each piece, then cover liberally with grated Parmesan cheese. Pop into a preheated oven and broil long enough to melt cheese (about 1 min.)
Great for a tasty breakfast
Ingredients
For crust.
1 c. pastry flour
1/2 tsp. salt
1/4 c. oil
3 tbsp. cold water
For quiche filling.
1 1/4 c. grated Swiss cheese
1 1/4 c. milk
4 eggs, lightly beaten
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1-1/2 cup chanterelles sliced
6 slices bacon, slice into 1 inch pieces
Directions
For crust.
Stir together flour and salt. Mix in oil until crumbly. Add enough water to hold together. Roll out on a floured board to fit a 9-10 inch pie pan. Crimp edges. Bake in 400 degree oven 10 minutes.
For quiche filling
Cook bacon, chanterelles and onion Place cheese, bacon, onion and chanterelles in pie shell. Combine milk, eggs, salt and pepper. Pour into pie shell. Bake in a 350 degree oven 35 minutes or until knife inserted in center comes out clean. Serves 6-8.
Great for chips
Ingredients
1- 1 & 1/2 cup cooked chanterelles
1/4 cup cooked onion
1 (8 oz.) pkg. cream cheese
1/4 c. milk
1/2 tsp. salt
Directions
Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip.
Serves 4
Serve hot.
Ingredients
1/4 cup dry white wine
2 tablespoons sugar
2-3 tablespoons butter or olive oil
2 cups chanterelles
Directions
Fry chanterelles in butter or olive oil. Heat the wine, sugar, and
butter in a heavy skillet until sugar has dissolved. Add chanterelles. Cook over medium heat for
about 15 minutes, stirring often, until onions are glazed to a golden-yellow color.
An excellent salad dressing. Spread on bread or toast or add to sandwiches. This mayonnaise will keep in the refrigerator for several days. Ingredients
2 eggs, at room temperature
1 teaspoon salt
1 teaspoon Dijon-style mustard, or 1/2 teaspoon dry mustard
2 tablespoons fresh lemon juice
1 teaspoon sherry wine vinegar
1 cup mild-flavored vegetable oil
1/4 pound Chanterelles
Directions
Combine the eggs, salt, and mustard in a food processor or blender and blend for 10 seconds. Add the lemon juice and vinegar and blend for 10 more seconds. Add the oil in a slow stream, alternating with the mushrooms, one at a time. Refrigerate. <
The gentle flavors of chanterelles and potatoes combined with the smoky flavor of bacon make this an interesting dish.
Ingredients
4 medium red potatoes, peeled and thinly sliced
1/4 cup heavy cream
1 pound chanterelle mushrooms, sliced (including stem)
1/4 cup chopped fresh chives or green onions
Paprika to taste
1/4 cup milk
1/4 cup freshly grated Parmesan cheese
4 bacon slices, chopped
Directions
In a buttered casserole dish, place half of the sliced potatoes and the cream. Add the sliced chanterelles and cover with the remaining potatoes. Cover and bake in a preheated 375º oven for 25 minutes. Add the chives, paprika, and milk. Sprinkle with the cheese and bacon. Return to the oven, uncovered this time, and bake at 375º for another 20 minutes.
These marinated chanterelles should be eaten as appetizers or be heated and drained to serve over pasta.
Ingredients
1 cup peanut oil or light olive oil
1 pound chanterelles, cut into large slices (make sure they are dry--waterlogged mushrooms won't work)
Marinade:
1/4 cup fine wine vinegar, balsamic or fruit vinegar
1 garlic clove, sliced thin
1 bay leaf
1 teaspoon Dijon mustard
Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
1/4 teaspoon salt
In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.
Directions
Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.
Makes about 35 puffs
Chanterelle puffs are a light and elegant party food. Serve them with a white wine such as traminer, riesling, or sauvignon blanc.
Ingredients
1 cup chicken broth
1/2 pound chanterelles, minced
1/2 cup (1 stick ) butter
1/2 teaspoon salt
1 cup unbleached all-purpose flour
3 eggs
Directions
Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture.
Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until firm and golden. Cool the puffs on a rack.
For color and taste contrast, golden chanterelles and deep-green spinach are a great combination . Serve on warm plates and garnish with wedges of egg, if you like.
Ingredients
1/2 pound chanterelles, sliced
2 tablespoons fresh lemon juice
5 bacon slices, chopped
1 pound spinach
5 green onions, diced
5 radishes, sliced
3 tablespoons dry red wine vinegar
Salt and pepper to taste
1 hard-cooked egg, cut in wedges (optional)
Directions
Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.
In a large sauté pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.
Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.
Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes and garnish with wedges of egg.
This quick biscuit recipe is especially good when fresh chanterelles are in season. Other mushrooms can be substituted.
Ingredients
1 small onion, minced
4 tablespoons butter
1/2 pound chanterelles, chopped into small pieces
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 cups unbleached all-purpose flour
1 cup milk
Directions
In a sauté pan or skillet sauté the onion in the butter for 2 minutes. Add the mushrooms to the pan and cook for 5 to 7 minutes or until most of the liquid has evaporated. Set aside and let cool.
In a mixing bowl, sift the baking powder, baking soda, and salt with the flour. Make a well in the center of the flour mixture and slowly pour in the milk, blending the mixture into a sticky dough. Quickly mix the mushroom mixture into the dough. Do not overmix.
Drop the dough by tablespoons onto a buttered baking sheet or fill buttered muffin pans two-thirds full. Bake 15 to 20 minutes in a preheated 400º oven, or until the biscuits are golden brown.
Serves 4 as a side dish
A recipe that brings together two West Coast favorites, artichokes and chanterelles. Trimmed small whole artichokes may also be used.
Ingredients
1 pound fresh or thawed frozen artichoke hearts
1/2 pound chanterelles, sliced thin
3 tablespoons butter
2 tablespoons flour
1-1/2 cups milk
1/2 cup half and half
Salt
1/4 cup freshly grated Monterey jack or Emmenthaler cheese
Few drops of lemon juice
Directions
Cook the artichokes in boiling salted water to cover until tender.
Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.
Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.
Serves 4 as a side dish
This is a very old method of cooking chanterelles that was passed down to Mary by her Russian mother. Serve this dish with fresh fried oysters, and a simple coleslaw made of finely shredded cabbage and paper-thin sliced onions dressed lightly with salt, olive oil, and vinegar. Most other mushrooms can be used in this recipe except for Asian varieties.
Ingredients
4 bacon slices, cut in 1-1/2-inch pieces
1 pound chanterelles, cut into pieces
1 medium onion, diced
1 to 2 tablespoons sweet or sour cream
Salt and pepper to taste
Directions
Fry the bacon until crisp. Leave the bacon in the pan and remove all but 2 tablespoons of fat. Place the mushrooms in a large saucepan and add water to cover. Bring to a boil, then drain immediately and thoroughly. Add the chanterelles and onion to the bacon and cook about 10 minutes over low heat, stirring often. Add salt and pepper to taste. Add the cream just before serving.
Easily prepared, this can be served as a side dish with baked chicken, a roast, or grilled fish. It can also be used as a sauce for pasta or rice.
Ingredients
1 pound chanterelles, cut in halves or quarters
1 onion, chopped
1/4 cup rich chicken broth
1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons minced fresh parsley
Directions
Arrange the chanterelles in a buttered casserole dish. Cover with the chopped onion. Cover the dish and bake in a preheated 350º oven for 20 minutes. Remove the cover, add the broth and cream, and continue to bake without the cover for another 15 minutes. Do not allow the cream to boil. Adjust the flavor by adding salt and pepper. Serve with the parsley sprinkled on top.
An elegant side dish to serve during the Christmas holidays when chanterelles and chestnuts are fresh on the West Coast. Serve with a prime rib roast.
Ingredients
3 tablespoons butter
1 pound chanterelles, sliced
18 fresh chestnuts, boiled or roasted, peeled, shelled and sliced
1/4 cup dry sherry
Dash of Tabasco sauce
Salt and pepper to taste
Directions
Melt the butter in a large saucepan and cook the mushrooms for 10 minutes or until most of the liquid is released from them. Add the chestnuts and cook for 3 minutes. Add the dry sherry and Tabasco sauce, and season with salt and pepper
Chanterelles and chicken is a natural combination. Here chicken breasts are poached and cut into small portions. The chanterelles are sautéed and served over the chicken.
Ingredients
2 cups dry white wine
1 garlic clove, crushed
1 bay leaf
1 parsley sprig
4 single chicken breasts, skinned and boned
1-1/2 pounds chanterelles, chopped
4 tablespoons butter
3 shallots or 1 medium onion, minced
1/3 cup pine nuts
Chopped fresh parsley
Salt and pepper to taste
Directions
In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan.
In a sauté pan or skillet, sauté the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened.
Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper.
Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.
Ingredients
2 tablespoons butter
1 pound chanterelles, sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped shallots or green onions
1 tablespoon marjorum
1/4 cup dry white vermouth or dry sherry
1/2 cup heavy cream
One 2-1/2-pound chicken, cut into serving pieces and skinned
Salt and pepper to taste
Chopped fresh parsley
Directions
Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.
Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.
Ingredients
4 single chicken breasts, skinned and boned
6 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon mirin or dry sherry
2 garlic cloves, minced
1/2 to 3/4 pound chanterelles,sliced
1/2 teaspoon paprika
2 tablespoons flour
1 cup chicken broth
1/2 cup dry Marsala wine
Freshly ground black pepper
Directions
Marinate the chicken breasts in 2 tablespoons of the peanut oil, soy sauce, sesame oil, mirin, and garlic for 2 hours.
In a sauté pan or skillet, cook the mushrooms in 2 tablespoons of the oil slowly to cook off their liquid; set aside. Mix the paprika into the flour. Drain the chicken and roll it in the flour mixture. In another sauté pan or skillet, sauté the chicken in the remaining oil, browning on both sides for 3 minutes. Add the chicken broth, Marsala wine, and the mushrooms. Cover and cook over low heat for 20 minutes or until the chicken is tender. Add pepper to taste.
This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.
Ingredients
1 pound chanterelles, cut in bite size
2 tablespoons butter
20 large prawns, shelled, deveined, and split in half lenghwise
1/2 cup flour
Salt and pepper to taste
3 to 4 tablespoons olive oil
1/4 cup chopped green onions
1/2 cup Dubonnet
1/2 cup dry white wine
5 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup chicken broth
Chopped fresh parsley
Freshly grated Parmesan cheese
Directions
In a sauté pan or skillet, sauté the chanterelles in the butter until only a small amount of liquid remains. Set aside.
Dust the prawns with a mixture of flour, salt, and pepper. Heat the olive oil in a sauté pan or skillet and sauté the prawns until pink and opaque. Drain on paper towels.
Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and heat slowly for 5 to 7 minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese.
Ingredients
1 oz. Chanterelle mushrooms 4 Tbs. butter
1/4 cup flour 2 cups water
4 cups milk 2 egg yolks
1 onion, finely chopped 1/2 cup grated cheddar cheese
dash nutmeg 1 tsp. salt
1/4 tsp. pepper
Directions
In bowl, pour heated water over coarsely chopped Chanterelles and let sit for 15 minutes. In saucepan, saute onions in butter, add flour, and cook while stirring 2-3 minutes. Slowly whisk in soaking water and Chanterelles, and cook over medium heat until thickened. Beat egg yolks, cheese and spices into milk and slowly whisk into the Chanterelle base. Slowly heat, but do not allow to boil.
Ingredients
1 oz. chanterelle mushrooms 2 cups water or stock
3 Tbs. butter or fat from drippings 3 Tbs. flour
1 Tbs. soy sauce 1 Tbs. nutritional yeast
1/2 tsp. black pepper
Directions
In bowl, pour heated water or stock over coarsely chopped chanterelle mushrooms and let sit for one hour. In saucepan add flour to melted butter or fat and cook while stirring 2-3 minutes. Slowly whisk in soaking water and chanterelle mushrooms and cook over medium heat until thickened. Add remaining ingredients and add salt and more pepper to taste. Serve over mashed potatoes or your favorite meat dish.
Directions
Saute the mushrooms in butter for 10 minutes. use your own favorite batter or prepare the batter with 1/2 cup of flour and stir in one egg and one tablespoon o melted butter. Slowly stir in 1/2 cup of flat beer until smooth, then let the batter sit at room temperature for an hour.
Fold in one egg white (beaten stiff) and add the sauteed mushrooms. Drop the mushrooms, a few at a time, into a deep fryer set at approximately 350 degrees and fry until golden. Salt and pepper to taste.
Ingredients
1 pound of Chanterelles
1 oz. of butter
Salt and freshly ground pepper
1 tablespoon chopped parsley
Hot buttered toast.
Directions
Trim of the earthy parts of the stems, then wash the caps quickly but carefully and drain well. Slice or keep whole, depending on the size. Melt some butter in the frying pan and add the mushrooms. Fry over a high heat. The mushrooms will begin to exude their juice, but continue to cook on a very high heat until the juices are reabsorbed. Season with salt and pepper, sprinkle with parsley and serve immediately on hot buttered toast.
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