Chef Maurizio Bosotti
Prepare a bowl with cold water.
Cut off the end part of the stem and the oxidised parts of the mushrooms.
Put the mushrooms in the bowl, moving them with your hands to shake off the soil.
Leave the mushrooms to soak for a short time and change the water often.
Drain the mushrooms in a colander.
Put the mushrooms in boiling water and cook them until the water boils again, then drain them.
This procedure must be done with chanterelle, honey and cyclocybe aegerita mushrooms, which in this way lose the viscosity typical of these varieties.
You can then proceed to cook the mushrooms as you wish, we suggest making them ‘trifolati’ (cooked in olive oil, garlic and parsley) with extra virgin olive oil or sautéed with butter.