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Chanterelles from Alsace

by Susann
written by Susann 1.5K views

Chanterelles from Alsace – the first and best

Adrian and I were at the market in Strasbourg a few days ago. Enthusiastically we bought the first fresh chanterelles this year from a retailer in Alsace. He also sells pleurotes, shitake, mushrooms and morels from Alsace and even truffles from Lorraine. A reason to go to Strasbourg again next month.

Chanterelles from Alsace

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g chanterelles
  • 1 clove of garlic
  • 1 shallot
  • 60g Butter
  • 1.5dl French white wine (Riesling, Gewürztraminer etc.)
  • 3 Tablespoons of Creme Fraîche

Instructions

  1. Wash the chanterelles thoroughly and cut in half lengthwise
  2. Finely chop 1 clove of garlic and 1 shallot and sauté in butter.
  3. Add the mushrooms and simmer with approx. 1.5dl white wine (Riesling, Gewürztraminer etc.) for 5 minutes.
  4. Then add fresh or dried thyme, salt and pepper and 3 tablespoons of Creme Fraîche. If the sauce remains too thin, thicken with a tablespoon of flour/butter mixture. This is made with a tablespoon of flour and approx. 30g butter, in which the butter is crumbled with the flour by hand and this mass is added to the cream. With it you thicken EVERYTHING too thin sauce.
  5. At the same time cook fine pasta al dente.