Bottarga Chanterelles

4 People 10 Min.
  • 20g Supersec chanterelles
  • 50g powdered bottarga
  • 1 tablespoon clarified butter
  • 1 knob of butter
  • Sautée the chanterelles in clarified butter for 30 seconds on high heat with the lid on, then for two minutes with the lid off on low heat.
  • Finish with the bottarga and the butter.
  • Serve with lemon wedges and toasted bread.

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