Lunch · National
Eierschwammerl auf Toast
Sautéed golden chanterelles in butter with cream, parsley, and garlic on toasted dark bread.
G GlutenD Dairy
Ingredients
- 400g fresh chanterelles, cleaned
- 2 garlic cloves, minced
- 2 tbsp butter
- 100ml double cream
- fresh parsley chopped
- 4 slices dark sourdough bread, toasted
Method
- Melt butter in a wide pan over high heat. Add chanterelles and cook without stirring 2 minutes to get colour.
- Add garlic and toss 1 minute. Season.
- Add cream and simmer until slightly thickened, about 2 minutes.
- Scatter with parsley and serve immediately on thick slices of toasted dark bread.