Chanterelles with tomatoes

Ingredients for 4 servings:

• 500 g tomatoes, preferably plum tomatoes
• 1 clove(s) garlic
• 2 tbsp parsley, chopped
• 80 g butter
• 500 g chanterelles
• Salt and pepper, black from the mill
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious side dish to pan-fried dishes

Make a cross-shaped incision in the tomatoes at the base of the blossoms and briefly blanch them in boiling water, then peel and press out the seeds. Roughly chop the flesh. Melt the flesh in 40g of butter along with the crushed garlic clove and the parsley in a large pan over very low heat, stirring frequently. Fry the cleaned mushrooms in the remaining butter, stirring constantly, until all the liquid has evaporated. Mix with the tomatoes, season with salt and pepper, and serve sprinkled with finely chopped chives. TIP: Porcini mushrooms, chestnut mushrooms, and button mushrooms can also be prepared this way. Oyster mushrooms also make a tasty side dish this way. To prevent them from losing too much liquid, fry them quickly in a little hot oil.