Chanterelle sauce
CMS RECIPE DETAILS INGREDIENTS
- Spoonful of oil, 10g butter for frying
- 1 onion
- 100g pork bacon
- 1l chanterelles
- Salt and freshly ground black pepper, to taste
- A few dashes dried mint
- 200ml heavy cream
- 2 tablespoons sour cream
- Fresh parsley for garnish
CMS RECIPE DETAILS PREPARATION VIDEO
Chop the onion finely, dice the bacon, clean the chanterelles and slice according to preference. Heat oil in pan and melt the butter: the butter adds flavor whereas the oil doesn't let the butter burn. Fry the chopped onion until translucent, add bacon and fry for a few minutes. Add chanterelles and fry, stirring, for 5 to 7 minutes. Add salt and pepper to taste along with the dried mint for an extra touch of flavor. Stir, fry some more, then add sour cream ad heavy cream. Stir until bubbling, let simmer for a moment.
Serve with freshly chopped parsley and new potatoes.
CMS RECIPE DETAILS PREPARATION
Chop the onion finely, dice the bacon, clean the chanterelles and slice according to preference. Heat oil in pan and melt the butter: the butter adds flavor whereas the oil doesn't let the butter burn. Fry the chopped onion until translucent, add bacon and fry for a few minutes. Add chanterelles and fry, stirring, for 5 to 7 minutes. Add salt and pepper to taste along with the dried mint for an extra touch of flavor. Stir, fry some more, then add sour cream ad heavy cream. Stir until bubbling, let simmer for a moment.
Serve with freshly chopped parsley and new potatoes.
Chanterelle sauce
CMS RECIPE DETAILS INGREDIENTS
- Spoonful of oil, 10g butter for frying
- 1 onion
- 100g pork bacon
- 1l chanterelles
- Salt and freshly ground black pepper, to taste
- A few dashes dried mint
- 200ml heavy cream
- 2 tablespoons sour cream
- Fresh parsley for garnish
CMS RECIPE DETAILS PREPARATION
Chop the onion finely, dice the bacon, clean the chanterelles and slice according to preference. Heat oil in pan and melt the butter: the butter adds flavor whereas the oil doesn't let the butter burn. Fry the chopped onion until translucent, add bacon and fry for a few minutes. Add chanterelles and fry, stirring, for 5 to 7 minutes. Add salt and pepper to taste along with the dried mint for an extra touch of flavor. Stir, fry some more, then add sour cream ad heavy cream. Stir until bubbling, let simmer for a moment.
Serve with freshly chopped parsley and new potatoes.
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