Chanterelle cream sauce

Ingredients for 4 servings:

• 600 g chanterelles, fresh
• 3 m.-large shallot(s), (finely diced)
• 400 ml wild mushroom stock
• 200 ml cream, fresh
• 100 ml white wine, strong (e.g. Pinot Gris from Baden or the Palatinate)
• ½ bunch parsley, flat (finely chopped)
• extra salt
• some pepper, freshly ground, black
• 2 tbsp clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Brush the chanterelles and sort them, dividing them if necessary. Peel and finely dice the shallots. Heat the clarified butter in a large, heavy pan, briefly fry the shallots, add the chanterelles, and cook for a few minutes. Deglaze with white wine and reduce the heat. Pour in the mushroom stock and reduce slightly. Remove the chanterelles from the heat, season with pepper, stir in the cream, and add a little salt if needed (the stock is usually salty enough). Bring back to a boil briefly and sprinkle with the chopped parsley. Delicious with spaetzle or bread dumplings, it also goes well with veal steak or pork fillet medallions.