Chanterelle Fricassee

• 1 tablespoon goose fat or olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 1 pound wild or cultivated mushrooms, trimmed and cleaned
• Sea salt and freshly ground black pepper
• 1/2 cup flat leaf parsley leaves, firmly packed

1. 1.
2. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat.
3. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid.
4. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most but not all of the liquid has evaporated.
5. This will take about 8 minutes.
6. 2.
7. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute.
8. Taste for seasoning, remove from the heat and serve immediately.

goose fat, shallot, clove garlic, wild, salt, flat leaf parsley

Taken from www.epicurious.com/recipes/food/views/chanterelle-fricassee-102828 (may not work)