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.

Now, starting as always with the ingredients, let's start cooking!

Ingredients:

Preparation:

Clean and cut the chanterelles in thin strips

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.

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

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

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

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

Remove from heat and sprinkle generously with chopped parsley.

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

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Note: to have a lighter sauce, you can replace half the cream with an equal amount of milk.
• The onion can be replaced by a small onion, in this case very fine chopped.
• Although this dish gives its best with chanterelles, it can also be prepared with field mushrooms or cultivated cardoncelli. Fresh shi-take, often from cultivation, is also used here.
• Related articles: Tagliatelle with ragout of chanterelles

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