Wild mushroom pan

Name: Wild mushroom pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Chanterelles; 300 g Porcini mushrooms; 200 g Trumpet pipers; 5 Garlic cloves; 1 collar Parsley; 4 TABLESPOONS Sunflower oil; 125 ml White wine; 250 g Chestnuts from the glass; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Chanterelles
300 g Porcini mushrooms
200 g Trumpet pipers
5 Garlic cloves
1 collar Parsley
4 TABLESPOONS Sunflower oil
125 ml White wine
250 g Chestnuts from the glass
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut off the earthy ends of the mushrooms and clean them with a damp cloth. Cut too big mushrooms into pieces. Peel and finely chop the garlic cloves. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely.
2
Heat the oil in a large frying pan. Fry the mushrooms in it until they have lost their water. Drain the chestnuts in a sieve. Add wine and chestnuts to the pan and cook stirring until the wine has evaporated. Add butter, garlic and parsley. Stir over low heat for about 2 minutes. Then season with salt and pepper.