Ingredients:

• 200gr-400gr fresh chanterelles
• 1/4 cup diced shallots or 1 onion
• 1-2 tablespoons Happy Spices Garlic Puree
• 1 tablespoon butter or olive oil
• fresh minced parsley and dill for garnish
• salt + pepper to taste
• crusty bread for toasts

Directions:

• First, remove as much dirt as you can with your fingers or a paper towel, working gently. Then, under a delicate stream of water, remove any stubborn bits of forest floor. Note: Chanterelles absorb a lot of liquid, so it is best to wash them using as little water as possible.
• You’ll want to sweat the chanterelles to reduce their liquid. In a large pan over medium-low heat, melt half the butter or heat olive oil. 
• Place your thoroughly cleaned chanterelles in, give them a stir, and cover. When they’ve sweat off most of their liquid, about 10-15 minutes, strain the mushrooms. 
• Reserve the liquid for another use – you’ve now got the beginnings for a great stock or secret flavour boost. Set the mushrooms aside.
• Toast your thin slices of bread now. Set aside.
• In the same pan, melt the other half of the butter. 
• Add the shallots or onion and sauté, stirring regularly, for about 2-3 minutes. 
• Add the mushrooms, Happy Spices Garlic Puree, fresh herbs and salt and pepper, and stir. 
• Sauté for another 5 minutes or so, until all liquid has cooked off.
• Arrange the chanterelles on toasts, sprinkle with fresh herbs, and enjoy!

Smaklig måltig!