Pretzel Pudding with Chanterelles

Ingredients

• 500 g old-fashioned pretzels
• 0.5 l hot milk
• 1 onion
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 2 Eggs
• 500 g chanterelles
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 2 tbsp butter
• 200 ml meat broth
• 100 ml whipping cream
• 2 tbsp crème fraîche
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Cut the pretzels into pieces and soak them in milk for about 15 minutes. Peel, dice, and sauté the onion in hot butter until translucent; add it to the pretzels. Mix in the eggs and parsley, season with salt and pepper. Grease a bundt pan with butter and pour in the mixture. Smooth the top and bake in the preheated oven for 35-40 minutes.

3. 3.

   Clean the chanterelles thoroughly and cut them into smaller pieces if needed. Peel and finely chop the onion and garlic. Quickly sauté the mushrooms in hot oil, then remove them. Sauté the garlic and onion in butter, pour in the broth, reduce slightly, add cream, and let thicken. Return the mushrooms, stir in crème fraîche, and season with salt and pepper.

4. 4.

   Remove the bundt cake from the oven, let it rest briefly, then unmold onto a plate.

5. 5.

   Serve on top of the chanterelles and garnish with parsley.