500g of golden chanterelle mushrooms

2 large carrots

1-2 pc green celery stalks

1 clove of garlic

½ large onion

1 spring onion

bunch of parsley

bunch of thyme

½ cup of fresh cream

½ cup of yoghurt

Ghee butter



chilly (optional)



I cooked this dish for the first time – but it won’t be the last that’s for sure!

It is a very simple and delicious meal for everyone in the family.

First heat up Ghee butter in the pot. Once hot, add the onion (spring & classic) and garlic. Wait till they get glassy and then add carrots and celery. Stir well and after 2 minutes add mushrooms and thyme. Stir again for another 2-3 minutes and then add the stock. Very carefully – you are not cooking soup today. Remember that the mushrooms loose plenty of water. The stock should not cover the mushrooms – better add it gradually You want to finish up with a nice semi thick sauce after all! Put a lid on the pot and steam for approx. 10-12 minutes. The mushrooms should be soft, but not soggy, just right to bite in. Add fresh parsley, cream and yoghurt into the mixture. Stire again and taste. If you feel the need for more salt or pepper – go for it. Everyone has differet tastes (but remember, too much salt is not good for your body!). If you are a “hot” person, you may add chilly as well.

Bon Appetit!

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