Summary

Ingredients

• 600 g chanterelles, fresh
• 3 shallot (s), (finely diced)
• 400 ml forest mushroom stock
• 200 ml cream, fresh
• 100 ml white wine, stronger (e.g. Pinot Gris from Baden or the Palatinate)
• 0.5 ½ bunch parsley, smooth (finely chopped)
• extra salt
• some pepper, freshly ground, black
• 2 tablespoon clarified butter

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Instructions

1. Brush off the chanterelles and sort, divide if necessary. Peel and finely dice the shallots. Heat the clarified butter in a large, heavy pan, briefly fry the shallots in it, add the chanterelles and fry for a few minutes. Deglaze with white wine and allow to evaporate, pour on the mushroom stock and let it reduce a little. Remove the chanterelles from the plate, season with pepper, stir in the cream, add a little salt if necessary (the stock is usually salty enough). Bring to the boil again briefly and sprinkle with the chopped parsley.
2. Very tasty with spaetzle or bread dumplings, also goes well with a veal steak or pork fillet medallions.