Chanterelles in pumpkin seed oil recipe

Chanterelles in Pumpkin Seed Oil recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Chanterelles in pumpkin seed oil is a delightful combination of earthy flavors and textures. The delicate chanterelle mushrooms are saut�ed to perfection and then drizzled with rich, nutty pumpkin seed oil. The result is a dish that is both elegant and comforting, making it perfect for a special occasion or a cozy dinner at home.

Keywords: chanterelles, pumpkin seed oil, saut�ed, nutty, comforting.

Chanterelles in pumpkin seed oil recipe details

Chanterelles in pumpkin seed oil recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

500 g	chanterelles, cleaned
100 g	shallots, finely sliced
1 clove(s)	garlic, finely chopped
2 tbsp	butter
30 g	pumpkin seeds, roasted
2	spring onions, white parts only, sliced
1	egg yolk
2 tbsp	white wine vinegar
2 tbsp	grape seed oil
3 tbsp	pumpkin seed oil
	salt and pepper to taste

Instructions

In casserole heat butter, add shallots and garlic and braise until shallots are translucent. Add chanterelles, salt and pepper, cover with lid and simmer for 10 minutes. Drain but save liquid.

Place chanterelles on a serving plate. Spread with pumpkin seeds and spring onions. Mix 100 ml of the chanterelle liquid with egg yolk, vinegar, both oils and salt and pepper and pour over chanterelles. Serve while still warm.

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a