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Pan fried wild mushrooms

6
People
Preparation
15 minutes
Cooking
6 x 3 minutes

Ingredients

  • 200g of hedgehog mushrooms
  • 200g of cep (penny bun) mushrooms
  • 200g of chanterelle mushrooms
  • 6 tablespoons of olive oil
  • 2 cloves of garlic
  • 100ml of soy sauce
  • Salt and freshly ground pepper

Recipe

Pan fried wild mushrooms

Fry the mushrooms separately.
Wash the cep caps rapidly under running water.
Cut the hedgehog mushrooms into small pieces, brushing them lightly if necessary.
Heat the oil in a 28 cm Cristel wok. When the oil is hot, fry the hedgehog mushrooms for 6 minutes.
When they are cooked, season and set aside.

Trim the ends of the stalks of the chanterelle mushrooms. Cook them in the wok over a high heat for 6 minutes.
When they are cooked, season and set aside.

Brush the cep caps and slice the stalks diagonally. Cut them into chunks. Cook them in very hot oil in the wok for 6 minutes along with the finely chopped cloves of garlic.
When they are cooked, season and add to the other two mushroom preparations.

Stir well and add 100ml of soy sauce.
Serve piping hot.

Cristel products used for the recipe

Handle - Removable Casteline - Cristel USA
Handle - Removable Casteline $43.99
16/12/2019 05:37:55
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