Aromatic Sautéed Chanterelles with Garlic and Parsley
- Total time
- 20 min
- Prep Time
- 10 min
- Cooking Time
- 10 min
- Portions
- 2
- Difficulty
- Easy
- Cuisine
- Classic European (Forest Cuisine)
A lightning-fast yet refined dish that perfectly highlights the delicate, peppery flavor of fresh chanterelle mushrooms. Sautéed in a luxurious blend of butter and olive oil, finished with fresh garlic and a sprinkle of parsley. Ideal as an elegant appetizer, a simple side to meat, or simply served on a piece of toasted sourdough bread.
Instructions
-
Preparation
Carefully clean the mushrooms (do not wash them!) as they quickly soak up water. Halve large specimens lengthwise.
-
Searing
Heat butter and oil in a large pan over medium-high heat until the butter foams. Add the mushrooms. First let the liquid evaporate, then fry until golden brown.
-
Season and Finish
Add the finely chopped garlic (and optionally a pinch of salt) and fry for about 1 minute – Caution: Do not brown the garlic, or it will turn bitter.
-
Serving
Season with sea salt and freshly ground pepper. Before serving, generously sprinkle the mushrooms with fresh parsley.
Nutrition per serving
- Calories
- 350 kcal
- Fat
- 25.5 g
- Carbohydrates
- 15.0 g
- Protein
- 8.7 g
User Reviews 1
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K KatrinSo stelle ich mir eine Pfifferlingspfanne vor! Nichts weiter drum & dran, nur Pfifferling, Butter und Petersilie. Hat mir in meiner Kindheit meine Urgroßtante zu besonderen Gelegenheiten gekocht — sie hat auch noch auf den Knoblauch verzichtet, dafür gab‘s aber ein nature gebratenes Schweineschnitzel dazu (in einer Zeit, als das vom — guten — Fleischer um die Ecke noch göttlich schmeckte).
