25 July 2012
The food shops here in Berlin are suddenly full of golden peppery chanterelle mushrooms. We just had to buy a big bag of them and make them into a creamy sauce with fresh herbs from our balcony. I was a bit worried the boy wouldn’t like them, but just like with his love for olives and sour red currants, her surprised us once again.
Ingredients (Serves 2-3)
- 2 tablespoons olive oil
- 1 clove crushed garlic
- 250g chanterelle mushrooms
- 100ml vegetable stock
- 200ml single cream
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh chives, chopped
- salt and pepper
- First of all you need to clean the chanterelles. This seemed like an impossible task, as they’re so small and fiddly – and full of sand and dirt, which just washing them doesn’t get rid of. After searching online I found a forum discussion on this subject, where the secret recommendation was to toss them in finely sifted flour, transfer them to a colander and wash them off with cold water. The flour binds with the dirt and both get wash away. Sounds crazy, but it worked! Then you just need to sort through them and cut off any ends.
- Fry the crushed garlic in the olive oil for about a minute on a medium heat, then add the chanterelles and fry for another 4-5 minutes.
- And the vegetable stock and cream, and cook for about 10 minutes for the sauce to boil down and thicken up slightly.
- Season with salt and pepper, then stir in the fresh herbs.
- Serve on a bed of rice. Tastes nice with a cucumber of green leaf salad on the side.