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Lukewarm chanterelles in pumpkin seed oil

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Ingredients for 4 servings:

  • 400 g chanterelles
  • 80 g shallot(s)
  • 1 garlic clove(s)
  • 20 g butter
  • 30 g pumpkin seeds
  • 1 bunch of spring onions
  • 1 egg yolk
  • 2 tbsp vinegar, white wine vinegar or sherry vinegar
  • 2 tbsp oil (grape seed oil)
  • 2 tbsp pumpkin seed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the chanterelles. Finely slice the shallots, finely dice the garlic, and sauté both in butter until translucent. Add the chanterelles, season with salt and pepper, and sauté in a covered pan over low heat for 8-10 minutes. Roast the pumpkin seeds. Drain the chanterelles and reserve the liquid. Arrange the mushrooms on a platter. Slice the spring onions into rings and scatter them over the mushrooms along with the pumpkin seeds. Measure out 40 ml of mushroom stock and mix with the egg yolk, vinegar, salt, pepper, and oil. Pour over the chanterelles. Serve the mushrooms lukewarm as a small appetizer.

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Written by John Myers

Professional Chef with 29 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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