Chanterelles with Butter-Fried Herbs
Prep 10 min Total 10 min
Chanterelles with butter-fried herbs © kvalifood.com
Chanterelles are available from late summer into autumn. They are fried in butter over high heat and served immediately on toasted rye bread with fresh thyme and parsley. Keep it simple — the mushrooms should speak for themselves.
Ingredients
Yields 4 servings
Chanterelles
- 400 g chanterelles
- 3 tbsp butter
- 2 cloves garlic
- 4 sprigs fresh thyme
- salt
- pepper
Assembly
- 4 slices rye bread
- 2 tbsp freshly chopped parsley
- butter, for the bread
Directions
Chanterelles
Clean the chanterelles carefully with a soft brush or damp kitchen paper — avoid rinsing with water as they absorb it. Tear larger ones into smaller pieces. Heat the butter in a pan until it turns brown and nutty. Add the chanterelles in a single layer and fry over good heat for 3–4 minutes without stirring too much, until golden. Add chopped garlic and thyme sprigs in the last minute. Season with salt and pepper.
Assembly
Toast the rye bread and spread with butter. Distribute the hot chanterelles on top and sprinkle with fresh parsley. Serve immediately.
See Also
Mushrooms à la Crème on Butter-Toasted Rye Bread
Smørrebrød with Mushrooms, Hazelnuts and Pickled Onions
Tarteletter with Mushrooms and Tarragon
Smørrebrød with Venison, Mushroom Cream and Cranberries
Smørrebrød with Breaded Celeriac and Remoulade
