Chanterelles in pumpkin seed oil recipe
Chanterelles in Pumpkin Seed Oil recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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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
ca. 15 min
easy
n/a
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