olive oil
25 g butter
250 g chanterelles
1 medium onion peeled and finely chopped
1 clove of garlic minced
pinch of sea salt
pinch of pepper
1 tsp dried rosemary
1 dollop sour creme
zest from 1/4 lime
Start by trimming off the bottom of stems and then brush them gently.
Heat olive oil and butter in a skillet on medium heat. Add garlic and onions to the skillet. When golden add the chanterelles. Sauté until the chanterelles are tender (about 10 min). Add salt, pepper, dried rosemary, lime zest and a dollop of sour creme stir and let simmer for 2 minutes. Toast a piece of rye bread and arrange the chanterelles on top.

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