Pan-Fried Andouillettes with
Chanterelles

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INGREDIENTS :

• 4 andouillettes

• 400 g chanterelle mushrooms

• 20 g butter

• 1 shallot

• 1 sprig of rosemary

• Salt and pepper

INSTRUCTIONS :

• 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.