Chanterelles on Spaetzle and Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chanterelles
- 125 g ham, diced
- 2 leeks
- 1 onion (s)
- 3 cloves garlic
- 1 cup whipped cream
- 150 ml meat stock, clear
- salt and pepper
- 2 tablespoon olive oil
- 50 g butter
- Parmesan
- tarragon
- parsley
- 3 port. Spaetzle, fresh
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles, cut the leek into thin slices and briefly blanch. Finely chop the onion and garlic. Heat the oil. Sauté the ham in the oil, add the onion with the garlic and sauté. Add the leek and mushrooms, fry for about 4 minutes at full heat. Spread the butter in flakes on the mixture and turn everything. Then add the cream and stock, season with salt, pepper and tarragon. Reduce to the desired consistency (approx. 8 minutes). Serve on top of the fresh spaetzle if possible, sprinkle with parmesan to taste.
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