Recipes with Chanterelles

Chanterelle omelet

'S kantarellerne, part if large. Grate them in butter and oil 3-4 minutes. Eggs and cream whipped together and seasoned with salt and pepper and then poured over kantarellerne. Omeletten swung on the forehead about 2 minutes into the enjoys "cigar shape" an

Chanterelle pizza-Chanterelle pizza

Pizza dough: Dissolve the yeast in the water (approx. 30 degrees C). Mix the rest along with the water, save, however, flour to knead. Knead the dough a lot – and sprinkle a little flour on and cut a cross and let dough raise any cellophane a half an hour.

Kantarelpie

Chanterelle Kantarellerne toasting in butter, impounding: to form a golden crust. They are seasoned with salt and pepper. Add whipping cream and the indkoges to the appropriate evenness. Give the cream a few drops of lemon juice. Let completion become cold.

Saint Peter's fish with mushrooms

Cut carrot, onion and celery into pieces and fry it in a pan with butter. Add the dried CEPS, thyme, selleritop, Pineau de charentes, balsamic vinegar, chili and chicken stock and simmer for half an hour. Got butter on a hot pan and add the garlic and cut i

Chanterelle stew on butter toasted bread

Start by toasting slices of crispy bacon on a dry pan, pull them off and put them on the fat-sucking paper. Butter toasted bread: slice the crust of the bread and grill them on the bacon pan in butter. Chanterelle stew: On the same Pan roasted kantarelle

Chicken and chanterelles

Cut the chicken breast into strips and brown them in butter in a saucepan. Add the finely chopped shallot and cleaned the chanterelles. Layer the roast, about 3 minutes. Stir the flour in, and babies with broth and cream. Simmer 10 minutes. Season with s

Beef tenderloin with baked artichokes

In short, Brown the steaks on all sides on a grill pan. Season it with salt and pepper. Fade the heat. FRY steak State or Government further 12-15 minutes total, depending on how red meat is desired. Flip it once during cooking. Let steaks rest covered with

Tournedos with Chanterelle sauce a la Creme fine

Ox de-fat and cleaned for the tendons and cut into 4 pieces, which plumped. Boil the potatoes and arrow. They swept chanterelles Sauté in 25 g. liquid or butter, where Becel red wine is added. Let it cook down a bit, add the oksebouillonen and let it boil well