Name: Ragoût de Girolles et de Trompettes–des– Morts (Golden Chanterelle and Black Trumpet Mushroom Ragoût)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For 6
Cuisine: French
Ingredients: Olive oil; Salt, pepper; Black trumpet mushrooms 300 g; Whole hazelnuts 50 g; Pouring cream 300 ml; White port 100 ml; Chanterelle mushrooms 300 g; Onions 2; Smoked streaky bacon 200 g piece; Garlic 4 cloves

Preparation info

For
6

Difficulty
Easy
Ready in
40 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Chanterelle mushrooms 300 g
Black trumpet mushrooms 300 g
Smoked streaky bacon

Method

Wash the mushrooms several times (black trumpets are often very dirty). Peel the onions and garlic, and then slice the onions and chop the garlic roughly.
In a large pan, brown the onions and garlic in the olive oil, add the mushrooms and bacon, and allow the mushrooms to give up their liquid.
Once the liquid has completely evaporated, deglaze with th