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.


If you would like to store your Chanterelles, we suggest sauteing them in butter and then freezing, as this preserves the most flavour.


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