|200 g||chanterelle mushrooms|
|250||unsalted butter (room temperature)|
|vegetable oil (for frying)|
|sourdough bread (for serving)|
Clean chanterelle mushrooms and finely chop garlic and shallot.
Heat some oil in a frying pan over medium-high heat and fry chanterelles for approx. 2 – 3 minutes, then add garlic and shallots and fry until translucent, approx. 4 min. more. Add thyme and fry for approx. 1 min. longer, then remove from heat and let cool.
Finely chop fried chanterelle mushroom mixture and mix with room temperature butter. Season with salt and pepper.
To store chanterelle butter, wrap in parchment paper or plastic wrap and form into a log, then store in the fridge or freezer. You can also transfer the butter to an airtight container, making sure no air pockets exist by pressing the butter down hard, and store in the fridge. Serve with warm sourdough bread. Enjoy!