Creamed Chanterelles with Cream
When chanterelles are cooked properly, they develop a deep, nutty flavor that works perfectly in a creamy stew. This recipe for creamed chanterelles with cream …
Ingredienser
Instructions
Clean the chanterelles and place them in a dry frying pan. Cook over medium high heat until the liquid from the mushrooms has evaporated.
Add butter, finely chopped shallots and finely chopped garlic. Continue cooking until the chanterelles are golden and the shallots are soft.
Pour in the cream and bring to a boil. Lower the heat and let the creamed chanterelles simmer until slightly thickened.
Season with lemon juice, salt and pepper.
Top with finely chopped chives just before serving.
Nutrition per serving
Energi ca. 419 kcal
Protein 3.7 g
Fett 40.1 g
Karbohydrater 12.2 g
Fiber 5.1 g
Sukker 3.9 g
Salt 0.4 g
Tips & tricks
Clean the chanterelles gently with a brush or paper instead of rinsing them heavily. If the mushrooms are very moist, place them on paper towels for a few minutes before cooking to get better flavor and faster browning.
Did you know?
Chanterelles contain a lot of moisture, which is why they taste best when cooked dry first until the liquid evaporates. This concentrates the mushroom flavor before cream and butter make the stew rich and rounded. The technique also gives the chanterelle stew more browned aroma and a less watery texture.
