Summary

Ingredients

• 750 g chanterelles, fresh
• 125 g bacon, lean, streaky
• 3 medium onion (s)
• 2 teaspoons flour
• 1 cup sour cream, /4 liter
• 1 pinch salt
• 1 pinch (s) pepper
• 1 bunch parsley

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Instructions

1. Clean the chanterelles carefully without washing them; cut them into pieces, leaving very small ones whole.
2. Dice the bacon and cook it on medium heat until crispy (5 minutes).
3. Dice the onions and add them to the bacon; cook on medium heat until translucent (5 minutes).
4. Add the chanterelles to the pan and cook with the lid closed on medium heat for 15 minutes in their own juice.
5. In a small bowl, whisk the flour with the sour cream.
6. Stir the sour cream mixture into the mushrooms and bring to a boil on medium-high heat.
7. Season with salt and pepper.
8. Mix in the chopped parsley and serve with boiled potatoes.