John Myers
Chestnut Boletus …
The perfect chestnut boletus … recipe with a picture and simple step-by-step instructions.
- 300 g Chestnut boletus 1st choice
- 30 g Branded butter
- 3 stem Freshly chopped parsley smooth
- 3 stem Freshly chopped parsley frizzy
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 1 pinch Chilli from the mill
- Clean the mushrooms with a brush and cut the larger ones in half. Prepare the mushrooms in the largest possible pan, because if they are too close together in a small pan, it will take too long for the moisture to evaporate.
- So: leave out the butter in a large pan, add the mushrooms and fry until they sizzle in their own juice. Now add half of the parsley and sizzle over high heat until all moisture has evaporated and the chestnuts begin to “fry”, then season with pepper, salt and chilli.
- Continue to fry for a short time while turning and serve sprinkled with the remaining parsley. I served the chestnut boletus with meatballs and mashed potatoes.
- My mushroom seeker happily “enjoyed” his prepared prey! And I liked it too.
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