Chanterelle stew

One of my great joys are chanterelles! While strolling at the Schrannenmarkt in Salzburg in Austria today I saw them at almost all the vegetable stalls.

The first mushrooms of the year, recognizable by their color between the leaves and the moss, they grow best at the foot of spruce and beech trees! They are in season from June to mid-September and taste delicious in summer dishes.

Fresh chanterelles are the color of egg yolks and have an aromatic scent. Chanterelles should not be washed with water, but lightly brushed with a brush. Cut the stems with a sharp knife. Chanterelles taste great with egg dishes, pasta, potatoes and meat. Or just fry in a bit of butter and served on a slice of bread. Personally my dream every year is the chanterelle stew served with the delicious bohemian dumplings.

For 4

  • 500 g chanterelles
  • 2 tbsp of neutral oil
  • 2 shallots
  • thyme (preferably fresh or dry)
  • 50 ml white wine
  • 200 ml of fresh cream
  • 1 tsp of flour
  • a little lemon juice (optional)

Peel and finely chop the shallots for the ragout. Wash and finely chop the thyme. Heat 2 tablespoons of oil in a pan. Fry the chanterelles and shallots. Add the thyme and season everything with salt and pepper.

Add the wine and crème fraîche. In a small bowl, mix the flour with some of the sauce liquid and return everything to the pan. Simmer for 2-3 minutes, season to taste and add a little lemon juice if necessary. For example, serve with bread dumplings, pasta or gnocchi.

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2 thoughts on “Chanterelle stew

  1. Bonjour Depuis que nous avons découvert votre recette des Servietten knödel nous n’arrêtons pas . Nous sommes de bons consommateurs de pain et le bettelmann alsacien était mon plat recyclage de pain de la veille . Grâce à vous nous mangeons à toutes les sauces ces Knödel. Aujourd’hui c’est Esther ma fille de 14 ans qui les a préparé .. Merci pour vos recettes . Amicalement Sylvie Keith

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