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Chanterelle butter

Ingredients

For several people

  • 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

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.


Chanterelle butter

Preparation

Easy 1h 10min

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

Chanterelle butter
1h 10min Easy

Ingredients

For several people

  • 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

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.