ReceptnaptárPfifferlinge in Rahmsauce mit Semmelknödel (chanterelles in cream sauce with bread dumplings)
Chanterelles in cream sauce are a celebration of the German summer-autumn mushroom season: golden mushrooms with a faintly apricot scent in a creamy sauce with bread dumplings. It is special yet simple. It is best when the haul comes home from a walk in the woods.
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Method
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- Clean the chanterelles with a dry brush or rinse them quickly and drain; halve the large ones.
- Melt the butter and fry the onion in it.
- Add the mushrooms and fry over high heat for 5-6 minutes until the liquid evaporates.
- Pour in the wine and reduce by half.
- Add the cream and cook for 4-5 minutes until thick.
- Season with salt, pepper and lemon juice and sprinkle with parsley.
- Reheat the dumplings and serve with the sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not soak chanterelles, just rinse them quickly.
- Fry the mushrooms in small batches over high heat so they do not stew.
- Fresh lemon juice brings out their flavour.
Frequently asked questions
With frozen mushrooms?
Yes, but fresh is much better.
What can replace them?
Mixed mushrooms, but it will not be as distinctive.
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