Autumn
Sauteed chanterelles in brown sage butter

Serves: 2 people

• 100 gr butter
• 1 bunch Sage
• 250 gr chanterelles
• Salt and pepper

Melt the butter in a deep frying pan and bring it to bubble. Once bubbling, add all the sage leaves and cook for 2-3 minutes, then remove and put aside for later. Add all the mushrooms in a single layer and cook until the bottom side is golden.

Sprinkle with a few pinches of salt and freshly ground black pepper, and reduce the heat to medium. Turn the mushrooms and cook for another 3-4 minutes, stirring occasionally until the mushrooms are tender.

Season with additional salt, pepper and the crispy sage leaves you made earlier.