"Krone" one-course menu
Chanterelle sauce with bread dumplings from the chef
Every week we present a dish to you - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. On the menu this week: chanterelle sauce with bread dumplings.
A true classic of Austrian cuisine: chanterelle sauce with bread dumplings. Christoph Vogler from the St. Pölten restaurant Aelium also conjures up this delicious dish during the chanterelle season.
Chanterelle sauce in just a few steps
First, the chef adds the onion and garlic to a pan with olive oil and sauté until translucent. "As soon as the onion and garlic have a nice color, we move them to the side to make room for the chanterelles," says Vogler. The mushrooms are roasted for one to two minutes and seasoned with a little salt.
He then adds white wine, vegetable stock and then a quarter of a liter of whipped cream. Bring to the boil and finish with a sour cream and flour garnish. Add the parsley and lovage and the chanterelle sauce is ready.
Vogler serves it with bread dumplings, which he fries until golden brown on both sides. "Have fun looking for mushrooms and cooking," says Vogler.
You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche
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