John Myers
Chanterelle Stew
The perfect chanterelle stew recipe with a picture and simple step-by-step instructions.
- 400 g Fresh chanterelles
- 1 branch Fresh thyme
- 1 branch Marjoram fresh
- 1 bunch Soup vegetables or 1 packet frozen)
- 1 Pc. Onion
- 200 g Potatoes
- 500 ml Vegetable broth
- 2 tbsp Olive oil
- 200 g Pure crème fraîche
- 1 Pc. Spring onion
- 1 tbsp Vinegar
- Sea salt from the mill
- Pepper from the grinder
- Clean the mushrooms. Cut the onion into cubes, cut the potatoes into approx. 1 cm thick cubes, cut the spring onions into approx. 5 mm rings. Separate the thyme leaves and chop finely. If fresh soup greens are used, also cut into small pieces and chop or dice. This time I took a frozen pack.
- Heat olive oil in a large saucepan. Add the mushrooms, soup greens, onions, spring onions, potatoes and the chopped thyme and sweat for about 15 minutes. Stir again and again. If water forms, that’s not a problem.
- Then chop the marjoram and add it to the pot and then pour in the broth. Let everything simmer again over a low heat for about 15 minutes.
- Then add the creme fraiche and the vinegar. Let it boil again briefly. Finally, season with salt and pepper.
- Variation: If you prefer something a little fruity, you can also sweat 2-3 peeled tomatoes with it and when you taste it, add a little squeezed lemon juice and lemon zest instead of vinegar.
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