Delicious Chanterelle Ragout
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chanterelles, cleaned
- 75 g ham (salmon ham), finely diced, possibly
- 1 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 0.5 ½ pack cream cheese with walnuts
- 250 g cream
- 1 teaspoon herbs (8 herb mixture, frozen)
- 250 ml bouillon (beef or vegetable bouillon)
- 0.5 liter ½ white wine
- salt and pepper
- Paprika powder, noble sweet
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan. Add the finely chopped onion along with the finely chopped garlic clove and the finely diced salmon ham and fry.
- Add the cleaned chanterelles, fry for about 5 minutes and then deglaze with the white wine. Let the wine boil down and pour the beef broth and cream on top. Bring to the boil, add the cream cheese and stir until it has dissolved.
- Then add the herbs and spices as desired and reduce the ragout until the desired consistency is achieved (approx. 5 - 10 minutes).
- Spaghetti, dumplings or bread dumplings or just a fresh baguette or bread go very well with it.
- If you like it vegetarian, you can simply omit the ham and use vegetable broth instead of the beef broth. But then add a little more seasoning and / or add a little more cream cheese.
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