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Chanterelle stew
Description
One of my greatest joys in summer is chanterelle mushrooms! While strolling through the market in Salzburg, I found them at almost every vegetable stall. These seasonal mushrooms, recognisable by their bright yellow colour, grow among leaves and moss, often at the foot of spruce and beech trees. They are available from June to mid-September, and their delicate flavour enhances summer dishes. Fresh chanterelles have a unique aromatic scent and should not be washed with water: simply brush them gently with a brush and cut the stems with a knife. They go wonderfully with eggs, pasta, potatoes or meat – and are delicious simply sautéed in butter and served on a slice of bread. Personally, my favourite dish is chanterelle ragout accompanied by my Bohemian dumplings (recipe available on the blog).
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Peel and finely chop the shallots. Wash and chop the thyme.
2. Heat the oil in a frying pan and fry the chanterelles with the shallots.
3. Add the thyme, salt and pepper.
4. Deglaze with the white wine, then stir in the crème fraîche.
5. Mix the flour into a little hot sauce, then pour back into the pan. Simmer for 2–3 minutes over a low heat.
6. Adjust the seasoning and add a dash of lemon juice for extra freshness, if desired.
Serve hot with Bohemian dumplings, pasta or gnocchi.
THERMOMIX® METHOD.
