Creamy baked chanterelles

Chanterelles are very nutty delicate mushrooms that need to be cooked, as eaten raw they can give you gut ache! Take care when washing them (do not soak in water just rinse gently to shake off any dirt) We stumbled across chanterelles in a local market 

 and then found this recipe from a Wild About mushrooms website:

http://www.mssf.org/cookbook/chanterelle.html 

and have adapted it a little for us. We ate this with fresh pasta. It needs nothing else apart from a good dose of black pepper. It is so good that we are going to make it again in the same week!

Foodstuff you will need:  (serves 2 if hungry, 4 if not)

500g ++ chanterelles, cut in halves or quarters

2 red onions chopped

75ml good quality chicken stock  (double strength is ok – we used Knorr bouillon)

150ml crème fraise

Salt and black pepper 

2 tbs chopped fresh parsley

Equipment:

Non stick casserole dish and lid (or tin foil) 

How to throw it together

Heat oven to 180C

Butter a casserole dish 

Arrange the chanterelles in the dish. 

Cover with the chopped onion. Cover the dish and bake for 20 minutes. 

Remove the cover, add the stock and cream, and continue to bake without the cover for another 15 minutes. Do not allow the mixture to boil. (if it starts bubbling and going brown turn off the oven and leave it whilst you prepare the pasta)

Adjust the flavor by adding salt and pepper. 

Pour on to fresh cooked pasta.

Serve with the parsley sprinkled on top.