Sautéed Chanterelles that go very well with a nice toasted bread, pastas, risottos, omelets, or simply as it is as a side dish!
Instead of chanterelles, you can use whatever mushrooms that are in season.
Trim and cut 500 g of chanterelle mushrooms into bite-sized pieces
Cut off the greens of 1 large spring onion and reserve. Trim, peel, and finely dice the bulb
Finely slice the greens of the spring onion
Add 2 tbsp of vegetable oil to a medium skillet over medium heat
Add the chanterelle mushrooms and sauté them until most of the moisture has evaporated and they are golden brown
Add both parts of the spring onion
Add 1 tbsp of butter and sauté until it is fully melted. Shake the pan often
Season with salt to taste and turn off the heat. The Sautéed Chanterelles are ready
Yield 4 portions
Chanterelle Mushroom500 g
Large Spring Onion1 bulb
Vegetable Oil2 tbsp