Difficulty:[usr 3]
Mousserons, meadow rosés and chanterelles, so many delicious wild mushrooms that are commonly found in the forests and hills of Burgundy and that we like to prepare quite simply in a fricassee, with minced garlic and parsley.
Clean the mushrooms, especially avoiding letting them soak in water, otherwise they will soak up moisture and lose their flavor. Cut the muddy feet, brush them or wipe them with a cloth, possibly remove the damaged places with a knife. Cut them in half or thirds if they are too big.
Cut the slice of bacon into thin strips. peel and finely chop the garlic cloves. Wash the parsley, squeeze it and chop the leaves. Book.
Melt the butter in a skillet or skillet. Add the bacon bits and sauté them, stirring for a few minutes.
Then add the mushrooms and continue cooking uncovered, letting the mushrooms release the water they contain, over fairly high heat, always stirring.
When the mushrooms have released their water, add the garlic, parsley and continue to sauté them over moderate heat. Season with salt and pepper.
This fricassee goes wonderfully with almost all meats and poultry, especially roasts, cutlets or chops.
Source:Regional cuisines of France.
