Summary

Ingredients

• 400 g chanterelles
• 80 g shallot (s)
• 1 clove garlic
• 20 g butter
• 30 g pumpkin seeds
• 1 bunch spring onion (s)
• 1 egg yolk
• 2 tablespoon vinegar, white wine vinegar or sherry vinegar
• 2 tablespoon oil, (grape seed oil)
• 2 tablespoon pumpkin seed oil

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Instructions

1. Clean the chanterelles. Cut the shallots into fine rings, finely dice the garlic, sweat both in butter until translucent. Add the chanterelles, season with salt and pepper and sauté for 8-10 minutes in a closed saucepan over a mild heat.
2. Roast the pumpkin seeds. Drain the chanterelles and collect the liquid. Arrange the mushrooms on a platter. Cut the spring onions into rings and sprinkle with the pumpkin seeds over the mushrooms. Measure out 40 ml mushroom stock and mix with egg yolk, vinegar, salt, pepper and the oil. Pour over the chanterelles.
3. Serve the mushrooms lukewarm as a small starter.