Black Chanterelles A La Plancha
- 2 pounds fresh black trumpets
- 4 tablespoons butter
- 6 garlic cloves - (to 7) chopped
- 3/4 cup chopped parsley
- 1 cup dry white wine
- Salt to taste
- Freshly-ground black pepper to taste
Clean the mushrooms carefully, cutting off the dry ends of the stems. Cut them into 1/2-inch pieces.
Melt the butter in a skillet and saute the garlic briefly, just until it starts to show a little brown. Add the mushrooms and parsley and saute over high heat for just a few minutes, until the mushrooms begin to release moisture. Stir constantly. Add the white wine, the salt and pepper, and cover. Reduce the heat and simmer until the mushrooms are tender.
Serve in preheated, individual casserole dishes.
This recipe yields ?? servings.
In Spain, the proper thing for self-respecting bars to serve is a hot tapa. Typically, it is used as "bar food" at the counter, or as an appetizer. Sometimes it is served as a light lunch with salad, wine, bread, and cheese. When made from mushrooms, tapas are served piping hot in individual casseroles with crusty bread.