Urmelis Cream Chanterelle Mushroom Sauce

Ingredients for 4 servings:

• 350 g chanterelles
• 400 g mushrooms, brown
• 125 g ham
• 1 small onion(s)
• 2 tbsp parsley
• 2 large eggs
• 375 ml water, hot
• 1 tsp, heaped stock, granulated
• ½ tsp beef broth
• 300 g cream or Cremefine
• 2 tbsp butter
• 1 ½ tbsp flour
• 40 ml brandy
• 3 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with dumplings, rice or pasta

Brush off any dirt from the mushrooms, leave the chanterelles whole, and slice the mushrooms. Finely dice the onion and ham, and finely chop the parsley. Make a broth from hot water, granulated stock, and beef broth and let it cool slightly. Separate the eggs, discard the egg whites, and whisk the yolks with 100g of cream. Heat the butter in a large pan, brown the mushrooms all over, and cook until the liquid has evaporated. Remove the mushrooms from the pan. Sauté the onion and ham in the pan, then dust with flour. Pour in the broth and brandy and thicken everything into a sauce. Add 200g of cream and the mushrooms. Season with salt, pepper, and stir in the lemon juice. Let the sauce simmer gently for 5-8 minutes. Stir in the egg yolk and cream mixture with the parsley, bring the sauce to a boil briefly, and season with salt and pepper to taste. Serve with dumplings or pasta.