This is a beautiful little starter to celebrate the mushroom season. Just enjoy what the season has on offer! 🙂
Intgredients (serves 2-3):
- 2 tablespoons of cashew nuts, broken in halves
- 1 tablespoon of butter
- 1 tablespoon of vegetable oil
- 250 grams of chanterelles, cleaned
- 1 small ripe mango, peeled and cut into cubes
- 1/2 chili, seeds removed and finely chopped
- 1/8 teaspoon of salt, freshly ground pepper
- For decoration: balsamic cream, a few leaves of fresh parsley (roughly chopped)
1. Toast the cashew nuts in a non-stick pan over medium heat (no oil added) for approximately five minutes, toss frequently. Set aside when done.
2. Heat up the butter and oil over medium to high heat. Tip in the chanterelles and sear. Make sure the heat is high enough so any water seeping out of the chanterelles evaporates immediately (you do not want the chanterelles to boil in the liquid). Toss frequently.
3. Add the chili and season with salt and pepper.
4. Cook the chanterelles for approximately 5 minutes until al dente. Add the mango and cook for another minute.
5. Finally, stir in the cashews and take off the heat.
6. Serve on individual plates drizzled with balsamic cream and sprinkled with a few parsley leaves.