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Chanterelles on spaetzle and parmesan

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Ingredients for 3 servings:

  • 500 g chanterelles
  • 125 g ham, diced
  • 2 stalk(s) leeks
  • 1 onion(s)
  • 3 cloves garlic
  • 1 cup whipped cream
  • 150 ml meat broth, clear
  • salt and pepper
  • 2 tbsp olive oil
  • 50 g butter
  • Parmesan
  • tarragon
  • Parsley
  • 3 servings of fresh spaetzle

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the chanterelles, thinly slice the leek, and blanch briefly. Finely chop the onion and garlic. Heat the oil. Sauté the ham in the oil, add the onion and garlic, and sauté. Add the leek and mushrooms and fry for about 4 minutes over high heat. Spread the butter in flakes over the mixture and toss everything. Then add the cream and broth, season with salt, pepper, and tarragon. Reduce to the desired consistency (about 8 minutes). Serve over fresh spaetzle, if possible, and sprinkle with Parmesan cheese to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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