Saffron Mushroom Pan

Ingredients

• 275 g chanterelle mushrooms
• 1 onion
• 1 bunch chives
• 2 tbsp oil
• Salt
• Pepper
• 150 ml soy cream
• 1 tbsp coarse mustard

Instructions

1. 1.

   Clean the chanterelles. (Heavily soiled mushrooms can be washed and then spun dry in a salad spinner.)

2. 2.

   Peel and finely dice the onion.

3. 3.

   Wash the chives, shake dry, and cut into thin ribbons.

4. 4.

   Heat oil in a pan. Sauté the mushrooms while stirring for 3‑4 minutes over high heat.

5. 5.

   Add the diced onion and cook for 2‑3 minutes over medium heat. Season with salt and pepper.

6. 6.

   Stir in the soy cream and simmer until creamy, about 2 minutes.

7. 7.

   Season again with salt and pepper, stir in the mustard, and sprinkle the chive ribbons on top.