Chanterelles with Spelt

Chanterelles with spelt. Photo: Tomo Jeseničnik


40g (1 2/5 oz) chanterelles

200g spelt

1 onion

20 ml double cream

2 cloves garlic

1 tbsp chopped parsley

1/2 tsp dried basil

3 tbsp double cream

3 tbsp oil

Parmesan cheese

Wash and slice the chanterelles. Glaze the finely chopped onions in oil, add the chanterelles, and sauté until they release all the water. Then add chopped garlic, basil, double cream, seasoning, and allow to boil for 3 minutes. Add cooked and drained spelt, let simmer, then thicken with double cream. Before serving sprinkle with parsley and Parmesan cheese to taste.