Hydrate dried mushrooms around 10-15 minutes (in hot water).

Heat frypan over medium-high heat, and when it is hot, add the olive oil.

Once the olive oil is hot, add the chanterelles with the liquid and cook for 3 minutes.

Add the lemon juice and cook down until fully reduced. 

Add the chopped rosemary /thyme, parsley and butter. Stir with a wooden spoon and season with salt, pepper and chanterelles powder.

Spoon the chanterelles over the bread and garnish with shaved Parmesan/Dairy-free cheese (optional). 

Bon Appetit!

P.S. Always wash dried mushrooms before soaking into water. This way we can use the yummy liquid in which mushrooms are hydrated.

SHOP NOW

Aleksandra Ristic