Chanterelle Cream Sauce

(266 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

🍓 Ingredients

350 grams Chanterelles 📝 🍽
150 grams Onions 📝 🍽
150 grams Bacon half smoked 🍽
1 level teaspoons Marjoram dried 🍽
1 level teaspoons Thyme dried 🍽
2 level teaspoons Sugar 📝 🍽
1 heaped teaspoons Parsley dried 🍽
1/4 liter White wine dry Riesling 🍽
1 level tablespoons Vegetable broth powder 📝 🍽
0.38 liter Water 📝 🍽
200 milliliters Creme fraiche 📝 🍽
200 milliliters Whipping cream 🍽
  Ground pepper 📝 🍽
2 teaspoons Oil (safflower) 📝 🍽
  Sauce thickener light 🍽

🍽 Instructions

Clean the chanterelles. Finely dice bacon and onions, sauté in oil while stirring until onions are translucent.

Add sugar, thyme, marjoram and parsley, fry briefly.

Add Riesling and bring to a boil, add water and stock powder, cover and simmer for about 30 minutes, the bacon should be very soft.

Season with pepper. Let cool a bit and strain everything (Flotte Lotte, Mouli-Baby or pointed sieve and muscle power). Discard any remaining bacon and onions, they are just for flavor. Add the cleaned chanterelles and cook gently for up to 60 minutes, depending on size, until the desired consistency. Thicken sauce to taste with sauce thickener. Serve with Bohemian bread dumplings and green salad. Tip:

Wine can be replaced by juice of one lime and corresponding amount of water.

📊 Nutrition Facts

Nutritional values per serving:

50 g
13 g
18 g

📝 Recipe Overview

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