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
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles carefully.
- 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.
- 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.
- Lay 4 x 2 layers of baking paper on top of each other.
- 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.
- Tie the baking paper with kitchen twine to form a closed package. Place them side by side on a baking sheet.
- Bake for 10 to 15 minutes in a preheated oven at 190 degrees Celsius.
- Take the parcel out of the oven and place on a plate.
- First open at the table and drizzle with 1 tablespoon of lemon juice each.
- Roughly pluck the basil leaves and sprinkle with fleur de sel.
- The dish can also be served as a warm starter or a vegetarian main course.
- The amount is enough for 2 people as a main course.
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