NeriZ.s Chanterelle Parcels

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g chanterelles
  • 400 g potato (s), small, waxy
  • salt
  • 1 large clove garlic
  • 2 spring onion (s)
  • 2 tablespoon olive oil
  • pepper
  • 1 tablespoon parsley, smooth, chopped
  • 8 tomato (s), cherry or cocktail tomatoes
  • 4 stalks thyme
  • 4 small bay leaves, dried or fresh
  • 8 tablespoon white wine, dry
  • 4 tablespoon olive oil
  • 4 tablespoon lemon (s), add the juice
  • some basil leaves, for garnish
  • Salt, fleur de sel
NeriZ.s Chanterelle Parcels
NeriZ.s Chanterelle Parcels

Instructions

  1. Clean the chanterelles carefully.
  2. Peel and wash the potatoes and cut them into approx. 1 cm thick slices. Cook in boiling salted water for about 5 minutes, drain and allow to evaporate.
  3. Finely chop the garlic. Cut the spring onions into rings. Heat the oil in a pan, fry the chanterelles over high heat until all the liquid has evaporated, just before adding the garlic. This takes about 5 minutes. Season with salt, pepper and parsley.
  4. Lay 4 x 2 layers of baking paper on top of each other.
  5. Divide the potato slices, tomatoes (halved if necessary), spring onions, chanterelles, thyme and bay leaves into 4 portions and place each in the middle of the baking paper. Season with salt and pepper. Drizzle each with 2 tablespoons of white wine and 1 tablespoon of olive oil.
  6. Tie the baking paper with kitchen twine to form a closed package. Place them side by side on a baking sheet.
  7. Bake for 10 to 15 minutes in a preheated oven at 190 degrees Celsius.
  8. Take the parcel out of the oven and place on a plate.
  9. First open at the table and drizzle with 1 tablespoon of lemon juice each.
  10. Roughly pluck the basil leaves and sprinkle with fleur de sel.
  11. The dish can also be served as a warm starter or a vegetarian main course.
  12. The amount is enough for 2 people as a main course.

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