Yield 8-10 Servings
1 Clove of Garlic
1 Tbls + 220g Unsalted Butter, room temperature
1/2 tsp Maldon Salt
A few turns of freshly Milled Pepper
1 tsp Lemon Juice
60ml Whole Milk
1 Tbls chopped flat leaf Parsley and 1/2tsp fresh chopped thyme leaves
Start by cleaning your mushrooms a few hours before you need them and you'll have clean dry mushrooms when you're ready to cook. Clean chanterelles require just a little brushing, but from some habitats they're dirty and must be rinsed. Leave to dry on a piece of kitchen paper for several hours.
Finely chop the shallot and clove of garlic followed by the chanterelles. Add 1 Tablespoon of butter to a frying pan and add the shallot, garlic and and saute on a low heat until translucent, increase the heat and add the finely chopped chanterelles. Saute until all the liquid from the mushrooms has evaporated. Cool.
Take the room temperature butter and beat with the milk on low in a standard mixer for a minute then, mix on high for 2-4 minutes, or until the butter is whipped and fluffy. Add a squeeze of lemon juice and the chopped parsley, thyme, salt, pepper and the cooled chanterelle mixture, whisk briefly again then serve.
*Store in the fridge for 5-7 days.
Courses Lunch Dinner
Recipe by Nordic Kitchen stories at https://www.nordickitchenstories.co.uk/2017/11/05/whipped-chanterelle-butter/