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Chanterelles in Rapeseed Oil

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Chanterelles in Rapeseed Oil

The perfect chanterelles in rapeseed oil recipe with a picture and simple step-by-step instructions.

  • 200 g Fresh chanterelles
  • 4 Branches Rosemary fresh
  • 1 tsp Peppercorns
  • 1 medium sized Clove of garlic
  • 400 ml White wine vinegar
  • 150 ml Water
  • Salt
  • 500 ml Rapeseed oil
  1. Clean the chanterelles, cut into pieces, peel the garlic in half, cut into quarters into strips. Wash the rosemary. Bring the vinegar to the boil with 150 ml water, spices and salt and simmer for 3 minutes. Add the mushrooms and cook in the stock for about 3 minutes to let.
  2. Remove the chanterelles, pour them into a glass with the rosemary and garlic. Fill up with oil and close immediately.
Dinner
European
chanterelles in rapeseed oil

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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