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Porcini mushrooms and chanterelles

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Ingredients for 2 servings:

  • 200 g porcini mushrooms
  • 200 g chanterelles
  • 1 small onion(s) or shallot
  • 1 small garlic clove(s)
  • Clarified butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

aromatic mushrooms quickly conjured up a side dish

Peel the onion and garlic and dice very finely. Clean the mushrooms and halve or quarter them depending on their size. Heat a little clarified butter in a non-stick pan over high heat (level 7 out of 9). Fry the mushrooms in batches until golden yellow. All of the mushrooms should be touching the bottom of the pan to cook evenly. Just before the mushrooms are done, add some garlic and onion, stirring frequently to prevent burning. Season with salt and pepper and serve warm. My tip: The mushrooms taste great with grilled flank steaks or rack of lamb.

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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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