John Myers
Contents
show
Chanterelles in Cream Sauce with Ribbon Noodles
The perfect chanterelles in cream sauce with ribbon noodles recipe with a picture and simple step-by-step instructions.
Ribbon noodles:
- 200 g Tagliatelle
- 1 tsp Salt
- 1 tbsp Butter
Chanterelles in cream sauce:
- 400 g Fresh chanterelles / cleaned (here: collected in the Harz Mountains! *))
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 2 tbsp Butter
- 1 tbsp Flour
- 200 ml Broth (1 teaspoon instant)
- 1 Cooking cream 200 g (here: From HANSANO)
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- 1 Bouillon cubes
- 0,5 Cup of chopped parsley
To serve:
- 2 Stalks of parsley for garnish
- Cook ribbon noodles in salted water (1 teaspoon) according to the instructions on the package, drain and toss in butter (1 teaspoon) in a hot saucepan. Clean and cut the chanterelles very carefully. Peel and dice the onion. Peel and finely dice the garlic cloves. Fry the onion and garlic cubes in a pan with butter (2 tbsp), add the prepared chanterelles and stir-fry for about 5 minutes, dust with flour (1 tbsp) and deglaze / pour on the broth (200 ml). Stir in the cooking cream (200 g) and season with salt (2 big pinches), pepper (1 big pinch) and a meat stock cube. Finally fold in the chopped parsley and serve the ribbon noodles with the chanterelle sauce, chanterelles in a cream sauce: garnished with parsley.
- *) I have never collected / found so many large specimens of chanterelles in one place in 40 years!
Facebook Comments