Chanterelle butter
CMS RECIPE DETAILS INGREDIENTS
- 200 g fresh chanterelles
- 1 red onion
- 1 garlic clove
- 1 tablespoon oil
- 250 g butter, at room temperature
- 4 sprigs of thyme
- A pinch of salt
- Ground pepper
CMS RECIPE DETAILS PREPARATION VIDEO
Clean the chanterelles and cut them into medium-sized pieces; finely chop the garlic and onion. Heat the oil in a pan and sauté the onion and garlic until golden. Add the chanterelles and cook for about 10 minutes, then transfer to a bowl and let cool to room temperature. Add the butter, thyme leaves, salt and pepper to the bowl and mix with a spoon until smooth. Place a sheet of parchment paper on the table and spoon the chanterelle butter mixture into the centre. Roll the parchment paper to shape the butter into a log. Refrigerate the wrapped butter for at least one hour. Garnish with thyme leaves and serve with fresh bread.
CMS RECIPE DETAILS PREPARATION
Clean the chanterelles and cut them into medium-sized pieces; finely chop the garlic and onion. Heat the oil in a pan and sauté the onion and garlic until golden. Add the chanterelles and cook for about 10 minutes, then transfer to a bowl and let cool to room temperature. Add the butter, thyme leaves, salt and pepper to the bowl and mix with a spoon until smooth. Place a sheet of parchment paper on the table and spoon the chanterelle butter mixture into the centre. Roll the parchment paper to shape the butter into a log. Refrigerate the wrapped butter for at least one hour. Garnish with thyme leaves and serve with fresh bread.
Chanterelle butter
CMS RECIPE DETAILS INGREDIENTS
- 200 g fresh chanterelles
- 1 red onion
- 1 garlic clove
- 1 tablespoon oil
- 250 g butter, at room temperature
- 4 sprigs of thyme
- A pinch of salt
- Ground pepper
CMS RECIPE DETAILS PREPARATION
Clean the chanterelles and cut them into medium-sized pieces; finely chop the garlic and onion. Heat the oil in a pan and sauté the onion and garlic until golden. Add the chanterelles and cook for about 10 minutes, then transfer to a bowl and let cool to room temperature. Add the butter, thyme leaves, salt and pepper to the bowl and mix with a spoon until smooth. Place a sheet of parchment paper on the table and spoon the chanterelle butter mixture into the centre. Roll the parchment paper to shape the butter into a log. Refrigerate the wrapped butter for at least one hour. Garnish with thyme leaves and serve with fresh bread.
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