Chanterelles in Cream Sauce

Ingredients

• 800 g chanterelles
• 1 onion
• 1 Garlic clove
• 1 lemon
• 1 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 200 ml Milk (3.5% fat)
• Salt
• Pepper
• freshly grated nutmeg
• 2 tbsp crème fraîche
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Clean the mushrooms, wipe them dry and cut into smaller pieces if needed. Peel and finely dice the onion and garlic. Squeeze the lemon juice. Melt butter in a pan and brown the mushrooms over medium heat, then set aside.

2. 2.

   Add the onion and garlic to the pan and sauté until translucent. Sprinkle with flour, let it lightly brown, then deglaze with lemon juice while stirring.

3. 3.

   Pour in the milk and bring to a boil. Simmer on medium heat for about 5 minutes, seasoning with salt, pepper and a pinch of freshly grated nutmeg.

4. 4.

   Stir in the mushrooms and crème fraîche, warm through, and taste again. Wash, dry shake, chop the parsley and sprinkle over the chanterelles.