CARAMELIZED CHANTERELLES.

This is a recipe from my friend's Roberto and Ana of the Madrid Micological Society.

We need around 1/2 kilo of fresh small or medium Chanterelles,250 grs white or brown sugar,some 250dl of mineral water and a glug of brandy.

So,let's clean the mushrooms with a damp cloth(try not to break them). In a saucepan,mix in water and sugar,the brandy,then add mushrooms.

Boil up slowly(take care not to burn) until water has all gone Let the mushrooms cool and cover with a light covering of granulated sugar before serving.

I also make up a creme caramel, flan or jelly and use these as decoration.

Kenneth.