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Ragout of chanterelles cream

Ragout of chanterelles cream

When autumn comes the mushroom season also arrives; in this period, then, the chanterelles are particularly inviting.
You can prepare them in many ways, like almost all mushrooms in general:
sautéed, as the main ingredient of a risotto or stewed with seasonal meats.

Or, as in this recipe, as a tasty and creamy ragù.

In fact, here I wanted to prepare them following a traditional Bavarian recipe:
in slices and seasoned with cream, in order to serve them with a creamy dressing, ideal to accompany them to a side dish such as polenta or, as in the Bavarian tradition, to dumplings.

ingredients:

chanterelles

g.

300

onion

pc.

1

butter

TS.

½

cornstarch

TS.

½

fresh cream (note)

ml.

100

freshly ground salt and pepper

q.s.

lemon juice

TS.

1/2

parsley

Ad lib.

Preparation:

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Clean and cut the chanterelles in thin strips

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Thinly slice the onion and brown it in the butter until it dries without toasting it: it will ruin the delicate flavor of the chanterelles.

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Add the chanterelles and cook over high heat for a couple of minutes.

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Proceed now with the other ingredients, starting with sprinkling the chanterelles with cornstarch. Then cover and continue cooking over moderate heat for 5 '.

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Add the cream and bring to a boil as soon as possible.

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Lower the heat and season with salt, pepper and lemon juice.

Remove from heat and sprinkle generously with chopped parsley.

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Serve hot accompanied by dumplings or polenta; or, as in this case, from slices of knedlík, the Bohemian dumplings.

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ADVICES AND NOTES:

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