Creamy Chanterelles

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

With this simple recipe, the creamy chanterelles become particularly fine. The fragrant mushrooms in cream sauce taste mild yet very flavourful at the same time. The creamy chanterelle is very versatile and goes well with many dishes (pasta, dumplings, chicken or steak).
I usually use a brush and wet towel to clean the chanterelles. But if you pick them up in the woods, you might want to rinse them thoroughly under water, then use a salad spinner or gently pat them dry with towels. You can also wash the chanterelles, leave them in the fridge overnight to dry out and cook them the next day.

 

500 g Chanterelles 1 Shallots, peeled and finely chopped 1 Garlic clove, finely minced 1 tbsp Ghee 1 tbsp Sweet paprika powder 50 ml White wine (or broth) 125 g Crème fraîche 2 tbsp Chive, chopped 2 tbsp Lemon juice, freshly squeezed Sea salt Black pepper, freshly ground

1. Brush the chanterelles to remove dirt and debris. Clean them with a damp towel. If necessary, gently rinse them under the flowing water and dry them thoroughly with a kitchen towel. Leave the small ones whole and cut the larger ones into smaller pieces.
2. Peel and finely dice the shallots and garlic.
3. Heat the ghee in a pan over high heat, add the chopped shallots and cook for 2-3 minute until aromatic. Add in garlic and the chanterelles and sauté for 2-3 minutes while stirring.
4. Sprinkle the paprika powder on top, stir briefly and deglaze with the white wine. Let everything simmer briefly and then stir in the crème fraîche.
5. Season the creamy chanterelles with lemon juice, salt and black pepper. Turn the heat off and stir in chopped chives. Serve immediately.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com