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
salt
pepper
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.
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