Chanterelles

Directions

1. 1
   Brush any loose dirt from the chanterelles.
2. 2
   Do not wash.
3. 3
   Trim off the bottoms of the stems if they are tough.
4. 4
   If chanterelles are not uniform in size, cut in halves or quarters.
5. 5
   In a large saute pan, heat two tablespoons of oil until almost smoking.
6. 6
   Add half of the chanterelles and toss a few times; season with salt and pepper and toss again.
7. 7
   Drain and set aside.
8. 8
   Repeat with the remaining oil and chanterelles.
9. 9
   Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
10. 10
    When the chanterelles are cool, toss with parsley.