Chanterelle in Pumpkin Seed Oil

For chanterelle in pumpkin seed oil clean the chanterelles. Cut the shallots into rings. Finely chop the garlic. Sauté both in butter until translucent. The Eierschwammerl add, with pepper and salt season and 8-10 minutes in the closed saucepan with moderate temperature stew.

Dry roast the pumpkin seeds in a pan without oil.

Remove the chanterelles from the pan and collect the remaining liquid.

Cut the onions into rings and sprinkle over the chanterelles with the pumpkin seeds.

Mix 40 ml of the chanterelle stock with vinegar, pepper, salt, grapeseed oil and pumpkin seed oil to make a dressing.

Pour this dressing over the chanterelles.

Serve the chanterelles in pumpkin seed oil lukewarm as an appetizer!

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