Soak the chanterelle mushrooms in warm water for 15 minutes and drain (alternatively in brandy or another drink for 30 minutes).
Sauté in olive oil or butter for 1-2 minutes.
Deglaze with dry white wine (alternatively with the liquor in which we soaked the mushrooms).
Serve with a little salt and pepper.
Sautéed mushrooms can be added to soups, omelets, sauces and casseroles dishes.
TIP:
The liquid after draining makes a delicious broth for soups and sauces (strain with a thin towel).
Grams: 50gr.
