Urmelis Cream, Chanterelle and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g chanterelles
- 400 g mushrooms, brown
- 125 g Kat ham
- 1 small onion (s)
- 2 tablespoon parsley
- 2 large egg (s)
- 375 ml water, hot
- 1 teaspoon, heaped broth, granulated
- 0.5 teaspoon ½ beef broth
- 300 g cream or cremefine
- 2 tablespoon butter
- 1 ½ tablespoon flour
- 40 ml brandy
- 3 dashes lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove dirt from the mushrooms with a brush, leave the chanterelles whole, and cut the mushrooms into slices. Finely dice the onion and ham, chop the parsley. Make a broth from hot water, granulated broth and beef broth and let it cool down a little. Separate the eggs, discard the egg whites and whisk the egg yolks with 100 g of cream.
- Heat the butter in a large pan, fry the mushrooms all over and fry until the liquid has evaporated. Remove the mushrooms from the pan. Sauté the onion and ham in the pan and then dust with the flour. Pour in the broth and brandy and tie everything into a sauce. Add 200 g of cream and the mushrooms. Salt, pepper and stir in the lemon juice. Let the sauce simmer gently for 5 - 8 minutes. Stir in the egg yolk and cream mixture with the parsley, bring the sauce to the boil briefly and season to taste with salt and pepper.
- Serve with dumplings or pasta.
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