A quick but delicious Autumn recipe, perfect as part of a lunch smörgåsbord
You will need:
300g chanterelle mushrooms, cleaned
1 fat clove garlic
1 small bunch parsley, roughly chopped
sourdough bread, to serve
- Brush the mushrooms with a pastry brush or dab with a little damp kitchen roll to remove any grit. Tear the larger mushrooms into bite-size pieces.
- Melt the butter in a large saucepan over a medium heat. Add the mushrooms and fry gently, for about 5 mins, taking care not to crowd the pan or the mushrooms will steam. Toast the sourdough bread.
Once the mushrooms are golden brown and soft, add the garlic and fry for a further minute or two. Stir through the parsley just before serving and season with plenty of sea salt and freshly cracked black pepper. Spoon onto the toasted sourdough along with plenty of the garlicky butter.