Autumn comes again this year with an increased desire for healthy forest walks, cozy dinners and mushy chanterelles. We love to eat hot food regardless of the time of year - but when autumn creeps in, it feels extra cozy to serve meals in a deep bowl filled with a steaming dish. We only see the fact that the kitchen is filled with chanterelle sauce as a big plus. Chanterelles are also a fantastic source of vitamin D.
Cooking time: 35 min
2 cups chanterelles
2 handfuls of chopped kale
1/2 - 1 sweet potato
Chicken 200g chicken
1/2 cup feta cheese
Start by cutting the potatoes and lay them out on a sheet of baking paper. Pour over olive oil and salt. Place in the oven at 175 degrees for about 25 minutes.
Fry chopped kale and chanterelles separately in butter over medium heat. Then fry the chicken in butter over medium heat. Season with salt and cayenne pepper.
Take the sweet potatoes out of the oven and put all the ingredients in a deep bowl. Finally, spread feta cheese over the plate, sprinkle with some flake salt and enjoy!