Chanterelles à la Forestière



  • 1.5 kg ( lb) chanterelles
  • 100 g (4 oz) butter
  • 100 g (4 oz) lean smoked bacon, cut in strips
  • 150 g (6 oz) new potatoes
  • parsley, chopped
  • salt
  • black pepper


Wash and trim the mushrooms. Cook them in a bare ounce of butter for 5 minutes, and then drain off the liquid. Fry the bacon rapidly in the remaining butter until it begins to brown, and then add the chanterelles and leave to simmer for 20 minutes. Meanwhile, cook the new potatoes and cut them into pieces roughly the size of the mushrooms, add to the pan of chanterelles and bacon and stir everything so that the potatoes colour slightly in the juices – this should take 5 minutes. Season to taste and serve sprinkled with parsley.

This recipe comes from Jane Grigson’s excellent book The Mushroom Feast (first published in 1975 and reprinted continuously).