Chanterelle, raw (sponge mushroom) | Foundation G+E
Real chanterelles (sponge mushrooms) can be recognized by their egg color and fruity aroma. Chanterelles are used in sauces, soups or in a terrine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.diet-health.info.
Cooking tools:
- Kitchen brush
- Cloth
- Chef's knife
- Cutting board
- Pan
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Plate
Ingredients
- 700 g chanterelles
- 750 ml hot vegetable stock
- 2 onions
- 1 clove of garlic
- a little oil (e.g. rapeseed oil)
- 2 bay leaves
- 1/2 teaspoon powder from dried porcini mushrooms
- 400 g short grain rice
- 130 ml white wine
- salt
- black pepper
- 1/2 bunch of parsley
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