Sole with Chanterelles

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I love the ecstatic saffron intensity of the chanterelles against the fine whiteness of the soles, but don’t feel obliged to use them. I often substitute those surreally tinted pieds bleues (which for some reason my local supermarket stocks in profusion) and wild oyster mushrooms should be just as good.


  • 600 g chanterelles
  • 125 g butter, plus 1 tablespoon


Cook the mushrooms, wiped with a kitchen towel first if they need it, in the 125 g butter and garlic oil in a large, high-sided if possible, frying pan, adding salt and pepper to taste, then remove to a plate or bowl while you get on with the fish. You shouldn’t have to add any more butter, but do,