Recipe Tip: Chanterelle Mushroom Stew
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Chanterelles play the leading role in this flavourful vegetarian stew. Serve it in style, with bread dumplings drenched in creamy sauce spiked with rum.
- 50 gbutter
- 1small onion, finely chopped
- 400 gchanterelles, brushed clean
- 2 teaspoon(s)sweet paprika
- ¼ bunch(es)parsley, leaves chopped
- 3 tablespoonrum
- 250 mlwhipping cream
- black pepper
- 50 gbutter
- 1onion, finely chopped
- ½ bunch(es)parsley, leaves chopped
- 250 gday-old sourdough bread, cubed
- 250 mlmilk, warmed
- 3eggs, beaten
- 1 splash(es)rum
- black pepper
Step 1Tear (or chop) the chanterelles, keeping the pieces fairly large.
Step 2Heat the butter in a pan then fry the onion, stirring, until translucent. Add the mushrooms and fry, turning, until lightly browned.
Step 3Add the paprika and parsley and stir through.
Step 4Turn up the heat, add the rum and stir up any browned bits from the bottom of the pan. Cook until the rum has evaporated, then reduce the heat.
Step 5Pour in the whipping cream, stir well and gently simmer for 1–2 minutes. Season to taste with salt and pepper.
Step 6Heat the butter in a frying pan, add the onion and fry gently until the onion is transclucent. Stir in the parsley and cook for 1–2 minutes.
Step 7Put the bread cubes in a large bowl and pour over the warm milk. Add the onion and parsley, stir in the eggs, mix well and season with salt, pepper and a dash of rum.
Step 8Form the bread mixture into round dumplings about the size of a walnut.
Step 9Bring a large pot of salted water to the boil. Add the dumplings and cook for 10 minutes. Test one to see if it is fluffy and cooked through (cook for a few minutes longer if needed).
Step 10Remove the dumplings with a slotted spoon and serve with the chanterelle stew.
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