Sautéed Chanterelles on Toasted Sourdough

Sautéed chanterelles are excellent on toast and this recipe can serve as an exceptional breakfast, lunch, or starter. But sautéed chanterelles also opens the door to many other ways of preparing these delicious mushrooms, and this recipe can be used just as easily to prepare a garnish for meat or a filling for an omelette. If serving on toast, crusty sourdough is the best.

​Per serving
1 large handful (70 g) chanterelles, cleaned, large ones cut into bitesize pieces
1 1/2 tbsp (22 g) unsalted butter
1/2 teaspoon sea salt
Optional:
1-2 cloves garlic, sliced thinly

Put a sauté pan on medium heat and add the butter. It should bubble nicely, but not brown. Add the chanterelles and sauté for 3 minutes, stirring so that they cook evenly. During the last 30 seconds, add the salt (and garlic if using) and continue stirring to coat the flavours evenly. Take off the heat and let them cool down slightly. Place chanterelles on toasted sourdough slices. You can butter the toast or drizzle a little olive oil on top. Serve immediately.