Sautéed Chanterelles in Butter

Ingredients

• 2 tablespoons (30 ml) canola oil
• 14 ounces (400 g) fresh chanterelles; cleaned, see notes
• 1 medium onion (4 oz, 120 g), finely diced
• 1-2 clove garlic, minced (≈ 1 teaspoon)
• 3 tablespoons (45 g) butter, unsalted
• 2 pinches salt; I use regular table salt
• 1 pinch black pepper, freshly ground
• 2 tablespoons parsley or dill; chopped
• 4-5 heaped tablespoons sour cream

Instructions

1. 1

   Heat oil in a large skillet over high...: Heat oil in a large skillet over high heat. Add chanterelles and cook for around 3 minutes or so, stirring occasionally, until they start to brown. If they release water - that’s okay, just allow it to evaporate on its own.

2. 2

   Reduce heat to medium-high. Add finely diced onion...: Reduce heat to medium-high. Add finely diced onion and minced garlic. Continue cooking, stirring constantly, for additional 2 minutes.

3. 3

   Add butter, allow it to melt. Season with...: Add butter, allow it to melt. Season with salt and pepper, add chopped herbs and stir everything together. Serve immediately or proceed to the last, optional step.

4. 4

   Add 4 to 5 heaped tablespoons of sour...: Add 4 to 5 heaped tablespoons of sour cream, and stir them in. Cook for a brief moment - just to warm it up - and serve immediately.