Chef Maurizio Bosotti
Put a pan with a knob of butter over a low heat, add the finely chopped shallot and let it cook slowly until it softens, without burning it.
Add the chanterelle mushrooms after blanching and sauté them over a medium heat for approximately 5 minutes, until they are crispy on the outside and soft on the inside.
For the final step, add the salt and parsley, and then turn off the heat.
You can serve the sautéed mushrooms as a side dish to meat to your liking, to compliment an omelette with mushrooms or use them to prepare a mushroom soup.
In this recipe, we have used chanterelle mushrooms, after having blanched them.
Other varieties of mushrooms such as porcini, king trumpet, shiitake or simple champignon mushrooms are also fine.