As a child I remember many types of mushroom stews especially with wild mushrooms. They were especially tasty but now almost impossible to find. Now the only available variety are champignons. As such, I welcomed finding a different type of mushrooms, interesting and yellow: chanterelles. This recipe is quite simple, basicaly a mushroom stew with some optional minced meat and served with pollenta.
Ingredients
- 1/2 kg chanterelle mushrooms
- 1 onion
- 200g minced meat (optional)
- corn flour
Method
- prepare polenta by adding corn flour to boiling water in proportion (1:2.5 corn flour to water)
- wash and clean the mushrooms thoroughly
- chop then brown the onion
- if using meat, brown the meat
- add the mushrooms and let them cook for 15 minutes until soft
- add salt and pepper
- server over polenta