Goes well with steak, pasta or boiled potatoes
- Rinse the dried chanterelles and let them soak in a covered bowl for 30 minutes.
- Finely chop onions and garlic.
- 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.
- 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.
- Stir in the cream and nutmeg and cook until the cream thickens slightly.
- Add some oregano. Season with salt, pepper and lemon juice. Bon appetit!