600 g Chanterelle
3 tbsp. butter
150 ml vegtable soup (cube)
1 tbsp. mustard (spicy)
150 ml cream
2 tsp. lemon juice
1 clove of garlic
salt, pepper
Clean mushrooms and cut into strips.
Melt butter in a pan and fry the mushrooms over high heat for 4 minutes
while stirring.
Press the peeled garlic to the chanterelles.
Stir in soup, mustard and cream and simmer until the sauce thickens.
Season with lemon juice, salt and pepper.
