German cuisine · Vegetable Dishes

Chanterelles in Cream Sauce

Fresh chanterelles pan-fried hard in butter and bound into a cream with shallots, cream and plenty of parsley.

Ingredients · for 4 servings

• 600 g chanterelles
• 2 shallots
• 1 clove of garlic
• 40 g butter
• 100 ml white wine
• 200 ml cream
• 1 bunch parsley
• 1 pinch nutmeg
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Clean the chanterelles dry with a brush and halve any larger ones – never rinse them in water, or they soak it up and won't fry properly.
2. Finely dice the shallots and garlic, and roughly chop the parsley.
3. Heat half the butter hard in a wide pan and fry the mushrooms in batches for 3–4 min. without stirring, until they've taken on color; only then season with salt and remove.
4. Melt the remaining butter in the pan, sauté the shallots and garlic until glassy for 2 min. and deglaze with the white wine, scraping up the browned bits from the bottom.
5. Pour in the cream and reduce uncovered for 4–5 min., until the sauce lightly coats the spoon, then season to taste with nutmeg, lemon juice, salt and pepper.
6. Return the mushrooms with their juices to the sauce, stir in the parsley and serve immediately with bread dumplings or fresh bread.