John Myers
Quick Chanterelle Sauce
The perfect quick chanterelle sauce recipe with a picture and simple step-by-step instructions.
- 150 g Chanterelles
- 1 kl. Onion
- 3 tbsp Cream
- 1 tbsp Flour smooth
- Soup or white wine to pour on
- Finely chopped parsley
- 2 tbsp Oil
- Salt
- Pepper
- Brush the egg mushrooms well with a soft brush, possibly rinse them briefly in cold water, allow to drain well on kitchen paper; cut into small pieces.
- Peel the onion and sweat it in a pan with OIL until translucent, add the chanterelles and briefly pour over the roast with soup or a little white wine.
- Whisk the cream with flour and use it to thicken the sauce. Finally season with salt and pepper and serve with finely chopped parsley.
- I ate napkin dumplings there, but not homemade ones were also quite good.
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