Preparation
- Clean the mushrooms, rinse briefly only if necessary and dry well; halve any large ones. Chop the onions and crush the garlic.
- Heat the butter in a large frying pan and fry the mushrooms until they have taken on a little colour.
- Add the onions and garlic and fry briefly, then pour in the stock and add the cream.
- Simmer for about 5 minutes and season with salt and pepper.
- Stir in the cornflour paste until the sauce thickens slightly, and fold in the parsley at the end. Serve with bread dumplings.
Drink with it
White wine · excellent match
Grüner Veltliner or Weißburgunder (Pinot Blanc), ideally with some age
Spicy fruit and acidity cut the cream, and the nutty maturity picks up the woodland aromas of the chanterelles.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Pinot Noir or St. Laurent, lightly chilled
Forest-floor and mushroom notes mirror the chanterelles, and low tannin does not clash with the cream.
Pale lager · good match
Märzen (Bavarian amber lager)
Soft malt suits the cream sauce and the bread dumplings, and the carbonation lightens the cream.
Pils or Helles: What's the Difference?Dark beer · good match
Dark lager
Malty, roasted notes go with the earthy mushrooms and the bread dumplings.
Which beer goes with food? More than just pils with barbecue