Summary

Ingredients

• 400 g chanterelles, fresh
• 1 cup cream
• 0.5 ½ onion (s)
• 1 medium clove garlic (s)
• Salt and pepper from the mill
• 1 tablespoon parsley
• 2 tablespoon vegetable broth
• some cornstarch
• 3 tablespoon bacon, diced
• butter

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Instructions

1. Clean the fresh chanterelles and cut them into the desired size (wash only if necessary and drain very well). Finely chop the onion and garlic and sauté in butter in a large pan until translucent. Now add the bacon cubes and fry them.
2. Next, add the cleaned chanterelles to the pan with the onions, garlic and bacon and fry them. When the chanterelles have set and are slightly seared (they have become slightly colored and have lost some water), add the cream and bring to the boil. Season with pepper from the mill and salt.
3. Mix the vegetable stock in warm water and add to the chanterelles in the cream (amount to taste). If desired, stir in a little more cold butter. If necessary, add a little pepper from the mill and salt to taste and bring to the boil.
4. Finally, stir the cornstarch in lukewarm water, add the chopped parsley to the pan and use the cornstarch to thicken the sauce as you wish. Bread dumplings or ribbon noodles go well with the creamed chanterelles.