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Pan-Fried Andouillettes with Chanterelles_edited.jpg

Pan-Fried Andouillettes with


  • 4 andouillettes

  • 400 g chanterelle mushrooms

  • 20 g butter

  • 1 shallot

  • 1 sprig of rosemary

  • Salt and pepper


  • Cut each andouillette into quarters.

  • Clean the chanterelles and finely slice the bigger ones.

  • Slice the shallot thinly.

  • In a skillet, cook 20 g of butter on medium heat. Add the andouillette rings, mushrooms and shallot.

  • Salt, pepper and sauté everything roughly 7 minutes over low heat.

  • Serve immediately on plates and decorate with a few rosemary sprigs.

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