Fresh chanterelle sauce

Ingredients for 2 servings:

• 250 g chanterelles, fresh
• 1 onion(s), finely diced
• Salt
• pepper
• ⅛ liter meat broth
• 2 tbsp crème fraîche or crème legere
• some cornstarch or locust bean gum
• some parsley, freshly chopped or dried
• e.g. Worcestershire sauce or Maggi

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian or suitable for schnitzels, meat slices and similar

Clean the chanterelles. I do it like this: mix water with flour in a bowl, briefly wash the mushrooms in it, rinse them, and drain them in a sieve. Place them in a cloth to dry – work quickly and don’t leave them wet for too long (no more than 5 minutes). Now fry the chanterelles in a dry, hot pan over high heat until all the water has evaporated; then season with salt and pepper. Add the onion and let it brown slightly. Pour in the stock and reduce until creamy with cornstarch mixed with a little hot water. Season with Worcestershire sauce, if desired, and finally sprinkle with parsley. Serve with bread dumplings and herb scrambled eggs.