Chanterelle pan

Ingredients for 2 servings:

• 500 g chanterelles
• 1 large onion(s), finely chopped
• 1 bunch parsley, chopped
• 200 g bacon, lean belly bacon, diced
• 1 tbsp butter
• 1 cup of sweet cream
• 1 cup(s) milk
• salt and pepper
• Flour for setting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove any soil and needles from the mushrooms. I never wash my mushrooms because otherwise they absorb too much water and suffer as a result. Also, when frying, it takes a very long time for the excess water to evaporate. Melt the butter in a pan and fry the diced bacon in the hot pan until brown. Then add the finely diced onion and brown lightly. Add the mushrooms and sauté until the water has evaporated from the mushrooms. Add half a cup of cream and the milk to the mushrooms. (If you’re not concerned about your figure, use a whole cup of cream and no milk.) Now thicken the whole thing with flour. To do this, I mix 2 tablespoons of flour with half a glass of water and slowly add this to the cream-coated mushrooms. Then season with fresh chopped parsley, salt and pepper. The whole thing tastes delicious on its own with fried potatoes or, if it’s being prepared for a large crowd, as a side dish to pan-fried meats.