John Myers
Chanterelle Pot / Mushroom Pot
The perfect chanterelle pot / mushroom pot recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh chanterelles or wild mushrooms
- 500 g Sliced Gyros Art
- 3 Spring onion
- 1 Onion
- 1 bunch Parsely
- 200 g Diced Bacon
- Salt pepper. paprika
- Butter or margarine
- Broth
- 200 ml Cream
- 1 liter Water
- Flour or cornstarch to thicken
- -Clean the chanterelles / mushrooms and wash them if necessary. Dice the onion, cut the spring onion into fine rings. – Put the butter, oil or margarine in a high pan. -Put the onion, spring onion and bacon in the pan and let it turn slightly translucent. -Then add the mushrooms. – Sear it lightly, but don’t let it burn! Possibly add some water. – Transfer everything into a saucepan.
- -Now put the shredded meat in the pan and fry it too. Dissolve the roast set with a little water and add the whole thing to the mushrooms in the saucepan. -Season with paprika powder, pepper and a little salt to taste. – Cut the parsley into small pieces and add to the pot. -Pour about 1 liter of water, maybe some more broth! – Let everything simmer for about 20-30 minutes. -Add the cream. -If the “sauce” is too thin for you, you can thicken it with a little flour or cornstarch!
- All common side dishes go well with it! Personally, I prefer gnocchi or dumplings, my husband more potatoes, my son likes rice
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