This is a dish my dear friend Alexandra makes back in Norway. She always puts on the best spreads and this recipe is a winner every time. You can also serve it on top of buttery toast.
Serves 4
2 tablespoons butter
½ yellow onion, finely chopped
1 celery stalk, finely chopped
6 oz button mushrooms, cut in half
2 cups heavy cream
6 thyme stalks
½ cup Parmesan, grated + extra for serving
4 oz chanterelle mushrooms
2 tablespoons butter
salt & pepper, to taste
- Melt the butter in a pan and add the onion and celery. Sauté until onion is soft.
- Add the mushrooms and sauté until they start to look golden.
- Add the cream and thyme and simmer the mixture until ½ the liquid has evaporated.
- Stir in the Parmesan and season with salt and pepper.
- Melt the butter in a pan and fry the chanterelles until golden.
- S erve the mushrooms in small pans/pots with the chanterelles on top, fresh thyme, and some extra Parmesan.
TIP:

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