Creamy chanterelles

Ingredients for 4 servings:

• 600 g chanterelles
• 150 g smoked bacon
• 1 vegetable onion(s)
• 200 ml dry white wine
• 200 ml sweet cream
• 1 tbsp, heaped clarified butter
• 2 tbsp lemon juice
• 4 garlic cloves
• ½ handful of fresh parsley
• 1 tsp, leveled salt
• ½ tsp white pepper
• 1 tsp Flour, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

good for preparation, goes well with many dishes

Peel the onion and garlic and chop into small cubes. Cut the bacon into cubes or fine strips. Clean the chanterelles thoroughly, rinse them quickly under cold water, and immediately pat them dry with kitchen paper. Cut larger pieces into smaller pieces if necessary. Heat the clarified butter in a large pan, add the onions, and sauté over low heat for about 10 minutes until translucent. Add the garlic and bacon and fry for another five minutes, until the diced onions turn a light golden color. Deglaze with the wine and let it evaporate until the broth reaches a creamy consistency. Now add the chanterelles to the pan, stir, increase the heat to high, and season with salt and pepper. Cook until the liquid has evaporated and the chanterelles begin to fry. Add the lemon juice and deglaze with the cream, stir well, and bring back to a boil briefly. Finally, stir in the parsley and season to taste. If the sauce is still too runny, mix 1 teaspoon of wheat flour with 5 tablespoons of cold water or cream and add it to the sauce. Then bring back to a boil briefly, and you’re done. Tip: The chanterelles are easy to prepare in advance, keeping them in the refrigerator until the next day and reheating them on low heat the next day.