200g (7oz) salted, softened butter
1 garlic clove, crushed
1 large handful of Chanterelles
salt to taste

Fry Chanterelles with garlic over a low-medium heat using a small knob of the butter
for about 5 minutes. Stir occasionally and add a pinch of salt to season. Add fried mushrooms to a food processor or blender with the remaining butter and whisk until smooth. Transfer to a serving bowl and chill for about 30 minutes before serving.


Delicious sauce for “Potato Pancakes” or “Buckwheat”


25g salted butter
200g (7oz) Chanterelles
2 garlic cloves, crushed
1 teaspoon dried thyme
1 tablespoon fresh thyme leaves
200ml (7oz) light cream
salt and white pepper to taste

Melt the butter in a large pan over medium heat and add the mushrooms. Stirring occasionally, cook for about 15 minutes. When mushrooms begin to brown, add the garlic, dried and fresh thyme and plenty of salt and pepper.

Fry for a couple minutes before adding the cream. Turn the heat down and simmer for 7-10 minutes to allow the sauce to thicken and reduce. Remember to stir the sauce often to avoid sticking to the bottom of the pan.