4 people


  • 2 bunches chrysanthemum washed and chopped
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper to taste


  • 1 lb Chanterelles washed and cleaned
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt and pepper

Green Garlic Oil

  • 3-4 stalks green garlic all green, blanched
  • 1 1/2 cup oil
  • salt to taste
  • radish flowers and green garlic (to garnish)

Nutritional information

Calories: 403kcalCarbohydrates: 9gProtein: 2gFat: 86gSaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 116mgPotassium: 592mgFiber: 5gSugar: 2gVitamin A: 42IUVitamin C: 1mgCalcium: 35mgIron: 4mg

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 people

For the Spring Garlic Oil

  • Simply chop green bottoms and tops to spring garlic. Then place the green garlic in boiling salted water for 45 seconds and then shock in an ice bath.
    Squeeze dry the green garlic and place in a vitamix with the oil. Puree for 30 seconds to a minute. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) Season with salt and place in a squeeze bottle.

For the Chanterelles

  • In a sauté pan add butter, oil, and mushrooms. Season with salt and pepper and roast in your wood oven (egg) for 10- 15 minutes or until tender. Meanwhile in another sauté pan add butter, oil, and chrysanthemum greens.
    Cook for 1-2 minutes until they are tender and slightly wilted. Season with salt and pepper. Add some of the greens to the bottom of a bowl.
    Then take the mushrooms out of the oven and place on top. Drizzle green garlic oil around the bowl. Finish the plate by garnishing with radish flowers and green garlic slices. Serve and enjoy!
    roasted chanterelles with green garlic and chrysanthemum

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