Creamy Chanterelle Saut\u00e9 with Garlic and Herbs<\/p>\n
This dish of creamy chanterelles saut\u00e9ed with garlic and herbs is perfect for a warm meal enjoyed with crusty bread. It’s a simple recipe brimming with the flavors of fall.<\/p>\n
Serves 4<\/p>\n
– Fresh chanterelles: 500 grams
\n– Shallots: 2
\n– Garlic cloves: 2
\n– Heavy cream: 200 ml
\n– Vegetable broth: 200 ml
\n– Butter: 20 grams
\n– Olive oil: 2 tablespoons
\n– Fresh herbs (such as parsley or thyme): 2 sprigs
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
Total time: 35 minutes<\/p>\n
– Prep time: 15 minutes
\n– Cook time: 20 minutes<\/p>\n
Gently clean the chanterelles using a brush or a damp cloth. Finely chop the shallots and garlic.<\/p>\n
In a large skillet, melt the butter along with the olive oil. Add the shallots, followed by the chanterelles. Saut\u00e9 for about 10 minutes.<\/p>\n
Stir in the cream and vegetable broth, season with salt and pepper, and let it simmer for 5 minutes on low heat. Sprinkle with chopped herbs before serving. <\/p>\n
Enjoy this creamy, aromatic dish with a slice of your favorite bread for a comforting, autumn-inspired meal.<\/p>\n\n\n