Chanterelle Mushrooms on Beef & Toast

Fresh Chanterelle Mushrooms are treat and very seasonal. I bought the first batch and served them as a creamy sauce on top of oven baked beef patties on a slice of toasted bread.
There are so many variations for these mushrooms, but they go great with all kinds of meats or salads. Many people prefer them with a cream sauce and bread dumplings.

Not many ingredients are needed, mostly of the onion kind.

Recipe for the mushrooms:
400 g Chanterelle Mushrooms
1 tbsp oil
2 spring onions
1/2 small white onion
2 cloves of garlic
Dried thyme
Salt and pepper
2 tbsp Brunch cheese with herbs
2 tbsp Noilly Prat
2 tbsp water
fresh parsley

Recipe for the patties:
400 g lean organic beef mince
1 spring onion
2 cloves of garlic
1 tbsp truffle oil
2 tsp Dijon mustard
salt and pepper
herbes de Provence

Chop onions and garlic very fine and in a little oil let them go soft and cook down.
Mix the patties and get them into the burger press. It will make 3 patties.
Put them on baking paper in the oven at 170 C fan and after 10 min, turn them and cook until they have the firmness or softness you want.

In a small pan in hot oil, chuck in the onions, garlic and mushrooms and give them the time they will need to soften and cook. That will take 10 min. Season during that time.
Now add water, Noilly Prat and the cream cheese and make a sauce and finish with parsley.

Toast some bread.