NeriZ.'s chanterelle parcels

Ingredients for 4 servings:

• 300 g chanterelles
• 400 g potatoes, small, waxy
• Salt
• 1 large garlic clove(s)
• 2 spring onions
• 2 tbsp olive oil
• pepper
• 1 tbsp parsley, flat, chopped
• 8 tomatoes, cherry or cocktail tomatoes
• 4 sprigs of thyme
• 4 small bay leaves, dried or fresh
• 8 tbsp dry white wine
• 4 tbsp olive oil
• 4 tbsp lemon(s), the juice
• some basil leaves, for garnishing
• Salt, Fleur de Sel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Side dish to the main course in the Brunetti menu

Carefully clean the chanterelles. Peel and wash the potatoes, if necessary, and cut them into approximately 1 cm thick slices. Cook in boiling salted water for about 5 minutes until almost tender, drain, and allow the steam to evaporate. Finely chop the garlic. Slice the spring onions. Heat oil in a pan and fry the chanterelles over high heat until all the liquid has evaporated, adding the garlic shortly before. This takes about 5 minutes. Season with salt, pepper, and parsley. Place 4 x 2 layers of baking paper on top of each other. Divide the potato slices, tomatoes (halved if necessary), spring onions, chanterelles, thyme, and bay leaves into 4 portions and place each in the center of the baking paper. Season with salt and pepper. Drizzle each with 2 tablespoons of white wine and 1 tablespoon of olive oil. Tie the baking paper together with kitchen string to form a sealed parcel. Place side by side on a baking sheet. Bake in a preheated oven at 190°C (375°F) for 10 to 15 minutes. Remove the parcels from the oven and place them on plates. Open at the table and drizzle each with 1 tablespoon of lemon juice. Roughly tear basil leaves over the top and sprinkle with fleur de sel. This dish can also be served as a warm appetizer or vegetarian main course. As a main course, this serving serves two.