Last year at the 2025 Taste of Transylvania festival, I came across a Basque nomadic chef preparing wild mushrooms. At first, I just noticed two young guys in baseball caps carefully cleaning a massive pile of chanterelles. Only later did I find out that one of them was a chef who travels the world with two suitcases, cooking pop-up dinners with whatever he finds locally. I kept thinking about that simple way of preparing chanterelles, so I decided to try it at home. Ingredients 500 g (1.1 lbs) fresh chanterelles 2 tbsp olive oil 4 cloves garlic, sliced Salt and freshly ground black pepper, to taste 5 egg yolks 1 bunch fresh parsley, finely chopped Instructions Clean the chanterelles and slice the larger ones. Sauté them in a little olive oil until their liquid has evaporated and they start to brown. Add the sliced garlic, season with salt and pepper, and cook for another minute or two. Remove the pan from the heat and stir in the egg yolks until they coat the hot mushrooms and become creamy. Sprinkle with fresh parsley and serve immediately. Maybe this was just new to me. Have you ever tried making mushrooms creamy with egg yolks instead of cream? * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
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