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Ingredients
- 250 grams/ 9 oz chanterelles
- 1 pc charlotte onion, finely chopped
- 1 clove of garlic, thinly sliced
- 50 ml/3.5 tbsp fresh parsley, finely chopped & some extra for decoration
- 150 ml/5 fl oz oat cream
- 1.3 ml/ ΒΌ tsp lemon juice, fresh
- black pepper
- Himalayan pink salt or sea salt
- small slices of bread, sourdough or as used above dark danish rye bread
- cold-pressed rapeseed oil for frying
Instructions
- Brush the chanterelles, slice any large ones in half or in quarters if needed
- Prepare the other ingredients
- Heat up a frying pan with oil, add the diced onion and sliced garlic, stir, reduce the heat
- Add the chanterelles to the hot pan, reduce the heat to half
- Keep stirring, while frying the chanterelles gently, add a pinch of salt
- Let fry gently for 5-10 minutes on low heat, while stirring
- Add the oat cream, stir gently
- Add parsley and lemon juice, stir and reduce the heat, let simmer together gently
- Add salt and pepper to preferred taste, stir
- Once the chanterelles are soft and thoroughly fried/cooked, remove the pan from the heat.
- Place the creamed chanterelles on slices of cut bread. garnish with additional salt and finely chopped parsley on top – serve immediately.
Notes
- This is a starter so the recipe yields 6 small servings
3 comments
This sounds absolutely delicious – can’t wait to try it!
I hope you enjoy it! :) Let me know how you get on :)
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