CHANTERELLE FRICASSéE

Chanterelle Fricassée image

Provided by Susan Herrmann Loomis

Number Of Ingredients 6

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1 tablespoon goose fat or olive oil
1 shallot, minced
1 clove garlic, minced
1 pound wild or cultivated mushrooms, trimmed and cleaned
Sea salt and freshly ground black pepper
1/2 cup flat leaf parsley leaves, firmly packed

Steps:

1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most - but not all - of the liquid has evaporated. This will take about 8 minutes.
2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.