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Sautéed Chanterelles on Two Types of Beans

4 Servings

• 1 chopped onion
• 2 tablespoons butter
• 100 g boiled white beans
• 1/16 l white wine
• 1/16 l cream
• 70 g boiled potato dices (app. 1 cm diameter)
• fresh marjoram (or dried)
• 100 g boiled green beans
• 1 stick of leek
• 1 finely chopped small onion
• 150 g chanterelles
• 1 bundle of parsley, finely chopped
• salt
• pepper

1. Sauté the onion in a tablespoon of butter.
2. Add white beans and douse with white wine and cream, salt, pepper and let cook until half of the fluid is evaporated. Add potatoes and complete with marjoram.
3. Wrap blanched leeks around the boiled green beans and fry on all sides. Keep warm.
4. Finally sauté cleaned chanterelles in butter, sprinkle with chopped parsley and season with salt and pepper.
5. Arrange white beans on the plates, garnish with green beans and finish with chanterelles, season with some sprinkles of fruity olive oil.

Weinbegleitung

• Trie Weiss
• Sauvignon Blanc
• Trie Rot