These are very seasonal mushrooms and can' t be cultivated. They are rare here in Germany and the ones you can buy at the supermarkets are mostly from Eastern Europe and even Russia. Do not eat them too often, they are still higher on Becquerel due to radiation from Tschernobyl.
Recipe for 2:
300 g chanterelle mushrooms, salt
1 spring onion, 1 red bell pepper, 2 green small long peppers, 1 Burrata cheese
4 tbsp pine nuts, 2 tbsp icing sugar fresh basil leaves
Dressing:
3 tbsp olive oil, 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt and pepper
Put the peppers on a baking paper and put it under the grill until the skin turns dark. Place it in a bowl and close the bowl with cling film. Let it rest a couple of min. Peel the skin off and pull the seeds out. Chop in large pieces and put in a salad bowl.
Use a small pan and heat it up. Toss in pine nuts and icing sugar. Stay at the pan, do not leave it alone. Keep two eyes on it. The pine nuts get brown in the caramel very fast and are prone to burn. Let them cool on a plate.
While the peppers are in the oven, clean the chanterelles. It is time consuming, but worth it. Do not wash them, they soak up too much water.
Chop the spring onion and toss it with the mushrooms in some olive oil. They will need about 10 min to get rid of all the liquid coming out of the mushrooms. Season.
Make the dressing.
Bring all together and add 1/2 Burrata on top. Spread some basil around.
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