Tender creamy cheese chanterelles with sun-dried tomatoes
1 serving
15 minutes
This exquisite recipe combines tender chanterelles with velvety cream and cream cheese, creating a rich creamy texture. The dish's origins trace back to author cuisine, where the harmony of flavors plays a key role. Chanterelles, known for their nutty aroma, pair wonderfully with the spiciness of sun-dried tomatoes and salty parmesan. A hint of chili enhances the complexity of flavors, while microgreens add freshness and visual elegance. This dish is perfect for cozy evenings or special gastronomic moments when you want to indulge in the richness of tastes and aromas. Serve hot to fully reveal the depth and richness of the ingredients.
1
Melt about 3 tsp of butter in a pan.
- Butter: 4 teaspoons
2
Put the chanterelles in butter.
- Chanterelles: 250 g
3
Chop the onion finely.
4
Add onion and season with pepper.
- Onion: 0.3 head
- Chili powder: to taste
5
After 2 minutes, add another teaspoon of oil and stir.
- Butter: 4 teaspoons
6
Stir again after 2-3 minutes. Reduce the heat slightly.
7
After 2 minutes, add salt and stir.
- Sea salt: to taste
8
Pour in the cream.
- Single cream 10% fat: 20 ml
9
Add cream cheese and mix.
- Cream cheese (curd cheese spread): 3 tablespoons
10
After 1-2 minutes, remove from heat and transfer to a dish.
11
Sprinkle with parmesan and add ground chili.
- Grated Parmesan cheese: 2 tablespoons
- Chili powder: to taste
12
Chop the sun-dried tomatoes finely.
- Sun-dried tomatoes: 3 pieces
13
Add tomatoes to the chanterelles.
- Sun-dried tomatoes: 3 pieces
14
Place microgreens on top.
- Pea microgreens: to taste
15
Serve the dish hot.