Ingredients

• 300 g porcini mushrooms
• 200 g chanterelles
• 150 cardoncelli
• 150 g button mushrooms
• 1 clove of garlic
• chopped parsley
• extra virgin olive oil
• salt
• pepper

Preparation

• 1

  All mushrooms are suitable for sautéing; we chose cardoncelli, champignons, chanterelles and porcini mushrooms.

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• 2

  Clean the chanterelles from the earth using a moistened gauze, remove the roots and divide them in half or in four.

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• 3

  Boil them for 1 minute in boiling salted water: in this way they will lose their slightly slimy consistency.

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• 4

  Drain them on kitchen paper.

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• 5

  Cut the porcini and other mushrooms at the base and scrape the stems and caps to remove the earth. If necessary, also pass a damp gauze.

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• 6

  Cut the mushrooms into chunks or slices of roughly the same size. Brown them all (except the chanterelles) in a pan over high heat with the garlic (which you will remove at the end) and a thin layer of oil for 4-6 minutes.

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• 7

  Add the chanterelles and sauté them in the pan.

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• 8

  After 3-4 minutes turn off and season with parsley, salt and pepper.

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• 9

  Serve them as an accompaniment to meat dishes or to season pasta and risotto.

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