for 4 person

Chanterelles

1 tbsp	clarified butter
1	shallot, finely chopped
1	garlic, squeezed
500 g	chanterelles, cut in half
2 dl	single cream for sauces
1	organic lemon, use grated zest
¾ tsp	salt
a little	pepper

To serve

8 slice	toast bread, roasted
½ bunch	flat-leaf parsley, finely chopped

How it's done

Chanterelles

Heat the butter in a non-stick frying pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the mushrooms and cook for approx. 10 mins. Add the single cream and lemon zest, bring to the boil, simmer over a low heat for approx. 5 mins., stirring occasionally, season.

To serve

Arrange the mushrooms on top of the toast, sprinkle with parsley.

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