Mushrooms

Chanterelles, these delicious and aromatic mushrooms, are an excellent choice for special dishes. We start by selecting the freshest chanterelles, with a healthy appearance, free of spots or signs of degradation. They are carefully cleaned of their stems, and the washing process is essential. They must be thoroughly rinsed under a stream of cold water, making sure to remove any impurities. In the last rinse, we add a splash of vinegar, which will help preserve the color and texture of the mushrooms.

After the chanterelles are cleaned and washed, we chop them finely, preparing them for cooking. We place them in a pot over low heat, without adding water, as the chanterelles will release their own juice. We sprinkle a little salt and let them simmer for 10-12 minutes, stirring occasionally, to ensure they do not stick to the bottom of the pot. The aroma that will be released is truly delightful.

Meanwhile, we take care of the onion. We peel it and slice it thinly, then sauté it in a pan with a little oil until it turns golden and warm. This will add a sweet note and a crunchy texture to our dish. Once the onion is ready, we add it over the chanterelles and let them simmer together for a few minutes, so the flavors blend harmoniously.

To enhance the flavor, we serve the chanterelles with a garlic sauce made from crushed garlic cloves mixed with oil and water, or we can opt for a creamy white sauce. This is prepared by sautéing a tablespoon of flour in a little oil, to which we gradually add 400 ml of sour cream, stirring constantly to avoid lumps. After a few minutes of boiling, the sauce becomes thick and velvety. Finally, we add plenty of finely chopped fresh parsley, which will bring freshness and color to the dish.

For preserves, the chanterelles are well washed, then sautéed for a few minutes to retain their flavor. They are placed in clean jars, and a hot brine made from 300 ml of water, a cup of vinegar, a teaspoon of salt, 10-15 peppercorns, and a bay leaf is poured over them. This mixture ensures optimal preservation and a refined taste. After the lids are placed, the jars are stored in the pantry, where they will be kept to be enjoyed on cool winter days.

 Ingredients: 3 kg of mushrooms, 2 onions, salt, 100 ml of oil.

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