4 servings, time approx. 20 min
1 liter (approx. 300g) chanterelles
1 onion
2 tablespoons of butter
2 tablespoons of wine vinegar
2 tablespoons of honey
1 teaspoon of salt
½ dl chopped parsley
Peel and chop the mushrooms. Peel and chop the onion. Simmer the mushrooms and onion in the pan until the liquid has evaporated. Season the mushrooms with honey, wine vinegar and salt. Stir in the parsley.
