Stewed chanterelles or milk-caps

How to make it

1. 1

   Parboil the mushrooms

   Wash the chanterelles or milk-caps in cold water. Boil them for 5 minutes in boiling salted water, place them on a cloth and dry them.

2. 2

   Make the sauce

   Brown the butter, stir in the flour and thin with the stock. Bring to the boil and simmer for 5 minutes.

3. 3

   Combine and season

   Add the boiled, chopped mushrooms. Add salt to taste, and add the lemon juice and, if you like, 1 tbsp sherry.

4. 4

   Serve

   Serve in shells, vol-au-vent cases (pastry shells) or on a dish.