in Recipes

Bacon chanterelles with sour cream in the style of my grandma Auguste

updated

Spread the love

Ingredients for 4 servings:

  • 750 g chanterelles, fresh
  • 125 g bacon, lean, streaky
  • 3 m.-sized onion(s)
  • 2 tsp flour
  • 1 cup sour cream, 1/4 liter
  • 1 pinch(s) salt
  • 1 pinch(s) of pepper
  • 1 bunch of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a typical East Prussian recipe

Carefully clean the chanterelles, but do not wash them, and then cut them into pieces. Leave very small chanterelles whole. Dice the bacon and fry them. Dice the onions and fry them in the rendered bacon until translucent. Add the chanterelles and simmer in their own juices, covered, for about 15 minutes. Whisk the flour with the cream, stir into the mushrooms, and bring back to a boil. Season the chanterelles with salt and pepper. Stir in the chopped parsley and serve with boiled potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Airy quark cake

Dutch matjes with green bean salad