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chanterelle and leek side dish


Ingredients

chanterelle mushrooms 350 gram
cream 300 gram
butter (unsalted) 30 gram
leeks 4
salt 1 dash
pepper 1 dash

Preparation

  1. Clean and wash he chanterelle mushrooms, then add to a pan with the cream and bring to boil. Leave to boil for 2 minutes, then remove the mushrooms and set aside (keeping them warm).
  2. Mix the butter, salt, and pepper to the cream, then puree.
  3. Wash the leek, cut into halves, and the halves into rhombes, quickly boil in water with salt.
    4. Serving suggestionDistribute the mushrooms and leek on warm plates and sprinkle with the frothy cream.
    4. Rating: 2.88/5 (8 votes)
    • Rating 2.88/5
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