CHANTERELLES A LA CREME

10g butter
1 tbsp vegetable oil (not olive oil – it will burn)
450g wild mushrooms (chanterelles, ceps or field mushrooms)
2-3 cloves of garlic - crushed or grated - optional
1 dl chicken stock
1 dl crème fraiche (full fat)
1 tsp sea salt
Freshly ground pepper
2 tbsp vodka - optional
2 dl freshly chopped herbs (chives, parsley, chervil)

METHOD
Clean the mushrooms with a soft brush and cut the largest in half.
Put oil and butter in a large frying pan and add the mushrooms until golden. Fry the mushrooms on high heat for 3-4 minutes stirring constantly, add garlic and fry for 1 minute without burning it.
Add chicken stock and boil, still stirring for approximately 2 minutes or until almost all the stock has evaporated.
Stir in the crème fraiche, salt and pepper into the mushroom mixture and heat through. Remove the pan from the heat and add vodka and herbs.

Serve and enjoy.

Delicious on slices of toasted baguette (crostini) and served as a starter
or as a side dish, enough for 4 people.