Carefully clean the chanterelles, do not wash them, then cut them into pieces. Leave very small chanterelles whole. Dice the bacon and fry it. Dice the onions and fry them in the bacon until translucent.
Add the chanterelles and cook with the lid closed in their own juice for about 15 minutes. Whisk the flour with the cream, stir into the mushrooms and bring to the boil again.
Season the chanterelles with salt and pepper. Mix in the chopped parsley and serve with boiled potatoes.
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