24 June 2012

chanterelle side dish


yesterday we celebrated father’s day in poland. my father doesn’t care too much for gifts, so we just got him a nice bottle of apple cider (nearly impossible to buy here) and prepared a rustic supper with lots of foods that he likes. 


there were: a cheese & cold cuts board (with selection of mostly italian products, including my beloved pecorino toscano and prosciutto), grilled asparagus, chanterelle, olives, tomatoes, grapes and some bread and butter. 



simplest side dish of chanterelle recipe

a portion of chanterelle (c. 200 g)
a few springs of thyme
1 lemon
olive oil
mustard
salt, pepper

clean and rinse the chanterelle, then cook with half of the thyme until soft (about 15 minutes)
add the rest of thyme (just leaves) to cooked and cooled chanterelle
prepare sauce: mix 1 tsp mustard with juice of half lemon and 3-4 tbsp olive oil thoroughly, until homogeneous
combine chanterelle with sauce until they are covered with emulsion
season with salt & pepper to taste

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