Chanterelle oil
4 servings
30 minutes
Chanterelle oil is a gastronomic gem of European cuisine, filled with subtle shades of forest mushrooms and creamy softness. Chanterelles, with their delicate nutty flavor and fruity notes, pair perfectly with melted butter to create a luxurious texture. Tomato paste and garlic add a hint of spiciness, while cayenne pepper adds a barely noticeable warmth. This oil is perfect for spreading on fresh bread, complementing pasta, roasted meat or even as a sauce for vegetables. Its rich aroma and velvety consistency make every dish unique. The recipe originates from the traditions of French cuisine where mushrooms have always held a special place, transforming simple ingredients into true culinary masterpieces.
1
Melt the butter in a pan over medium heat. Add finely chopped chanterelles and cook for 10 minutes until the mushrooms start to brown and the butter becomes clear.
- Butter: 12 tablespoons
- Chanterelles: 350 g
2
Add tomato paste, finely chopped garlic, cayenne pepper, and salt. Cook for another 3-4 minutes until the mushrooms are tender and the oil is golden.
- Tomato paste: 1 tablespoon
- Garlic: 1 clove
- Cayenne pepper: pinch
- Salt: to taste
3
Transfer the mixture to a blender and blend until it becomes a paste. Then transfer to a small serving bowl, cover with plastic wrap, and refrigerate until set.
