• Steps 1
• 5 Mins

BROWNED BUTTER, Part 1 Brown the butter, pour it into a bowl, and cool down (I placed mine in the freezer and stirred occasionally to speed up the process). Chop the chanterelles into small pieces and cook until the moisture evaporates. Once they've released their liquid, add a little butter (additional to the stated 100g for 2 people) and cook for a few more minutes until they are browned. Transfer them to a bowl and set aside for now.

Butter Chanterelles

• Steps 2
• 18 Mins

OVEN-BAKED POINTED CABBAGE & TRUFFLE-GLAZED SHALLOTS Preheat the oven to 200°C (392°F). Split the pointed cabbage into two parts, mix melted butter, salt & pepper and brush it all over the pieces before placing them in a baking dish. Peel the shallots, cut them in half lengthwise and coat in truffle oil and salt. Roast them with the cabbage for 15-20 minutes (15 minutes for a firmer bite). BROWNED CHANTERELLE BUTTER, Part 2: While the cabbage & shallots are roasting, continue with the browned butter. Remove the butter from the freezer; it does not need to be completely solid. Add lemon juice, rapeseed oil & salt. Use an electric mixer to whip until fluffy; if it doesn't fluff up, the butter may need to be cooled further. Once satisfied with the texture, fold in the sautéed chanterelles. Chill the butter again while the cabbage & shallots finish roasting. A few minutes before they are done, sauté some small, fine chanterelles to use as a topping.

Tip bowl Liquid butter Salt Black pepper, coarsely ground Shallot Truffle oil Chanterelles Lemon juice Rapeseed oil Salt

• Steps 3
• 2 Mins

Ready and set to serve!