Goes well with steak, pasta or boiled potatoes

1. Rinse the dried chanterelles and let them soak in a covered bowl for 30 minutes.
2. Finely chop onions and garlic.
3. Heat 20g butter together with 1 tablespoon olive oil in a pan. Add the onions and sauté for 2-3 minutes until the onions turn slightly golden. Add garlic and continue frying for 1 minute.
4. Deglaze with wine and cook until the liquid is reduced by half. Add the remaining butter, 1 tablespoon olive oil and the mushrooms. Continue cooking until all the liquid has evaporated.
5. Stir in the cream and nutmeg and cook until the cream thickens slightly.
6. Add some oregano. Season with salt, pepper and lemon juice. Bon appetit!