Pan-fried girolles with parsley



For 4 crackers:

Sigdal Craquant Herbs and Sea Salt
500 g chanterelles
3 cloves of garlic, chopped
1/2 bunch of chopped flat-leaf parsley
4 tablespoons of olive oil
Salt and freshly ground black pepper



Wash the chanterelles, drain them and place them on absorbent paper.

In a bowl, mix the garlic with the parsley and olive oil.

Brown the chanterelles in a frying pan with a little olive oil, add the parsley, salt and pepper and mix gently.

Cook for a few minutes over medium heat.

Butter your Sigdal Herbes et Sel de Mer crackers and place the marbled chanterelles on top. Serve hot.

With Sigdal, dare healthy excess!