← All recipes

🍽️ Creamy Chanterelles

143 kcal · 30 min · 4 servings

Ingredients

• 800 g chanterelles
• 1 onion
• 1 clove garlic
• 1 lemon
• 1 tbsp butter
• 1 tbsp spelt whole wheat flour
• 200 ml milk (3.5% fat)
• salt
• pepper
• nutmeg (freshly grated)
• 2 tbsp crème fraîche
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Clean the chanterelles thoroughly and pat them dry. Cut them into smaller pieces if necessary.
2. 2. Peel the onion and the garlic. Dice both ingredients into very small cubes.
3. 3. Squeeze the juice from the lemon and set it aside.
4. 4. Melt the butter in a large frying pan.
5. 5. Fry the mushrooms over medium heat until they are golden brown on all sides.
6. 6. Remove the mushrooms from the pan and set them aside.
7. 7. Add the diced onion and garlic to the same pan.
8. 8. Sauté the vegetables until they are soft and translucent.
9. 9. Dust the vegetables with the flour and stir briefly until it turns slightly brown.
10. 10. Deglaze the pan with the lemon juice while stirring.
11. 11. Pour the milk into the pan and bring the mixture to a boil.
12. 12. Let the sauce simmer over medium heat for about 5 minutes.
13. 13. Season the sauce with salt, pepper, and a pinch of freshly grated nutmeg.
14. 14. Stir the prepared mushrooms and the crème fraîche into the sauce.
15. 15. Warm the mixture again briefly without letting it boil.
16. 16. Taste the sauce one last time and adjust the seasoning if needed.
17. 17. Wash the parsley and shake it dry.
18. 18. Finely chop the parsley.
19. 19. Sprinkle the finished chanterelles with the chopped parsley.

Nutrition per serving

• kcal: 143
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 7 g