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
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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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The best way to preserve the mushrooms is to freeze them: after cleaning them, distribute them in a tray without overlapping them, put them in the freezer until completely freezing, then collect them in bags on which you will write the date (they last for 2 months); you can fry them directly, without the need to defrost them.
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