Moms Cookbook

Pfifferlingsauce

Creamy chanterelle sauce with smoked bacon, onion, white wine and parsley. Serve with dumplings, spaghetti or Spätzle. Serves 4.

Makes
4 servings

Instructions

  1. Clean the chanterelles with a pastry brush and cut off any bad spots. Chop the onion and garlic finely and chop the fresh parsley.

  2. Cut the bacon small and render it in a little fat. Sweat the onion (and garlic) with it, add the bite-sized chanterelles and fry briefly.

  3. Deglaze with the white wine and let it reduce a little. Add the cream and granulated stock and let it bubble for a while.

  4. If the sauce is too runny, thicken it with a little sauce thickener, but use it carefully. Stir in the parsley.

  5. Serve with dumplings, spaghetti or Spätzle.