Chanterelles are the fruit of the field at its best. This tasty mushroom is an enrichment in the "vegetable world" and is popularly called the gold of the forest.
The mushroom has a slightly meaty texture, but don't rinse it! I've learned that it should be brushed with a paintbrush if there's any dirt on it or lightly wiped with a napkin. When rinsed, it absorbs water like a sponge.
If you are one of those clever people who knows a secret place where you can gather, this delicacy is just the thing to go for. You can combine it with most things and all my pastes taste great with it! Here I have tested it with my new paste Tikka masala.
Tikka masala chanterelle
250 gr chanterelles
50 g paste
1 heaped tbsp light sour cream / Oatly sour cream
1 dl cream/oat cream
1 tablespoon fresh coriander
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Procedure:
Mix the paste and cream in a frying pan. When heated, add the chanterelles, halved lengthwise. Cook for 5 minutes and add the cream. Cook until soft and cooked through.
Tastes delicious with basmati rice and naan.
Hope it tastes good!