When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.
Ingredients
- 4 slices lean bacon , finely diced
- 3 small onions , finely diced
- 1.5 pounds chanterelle mushrooms , cleaned and chopped
- 0.5 containers sour cream , 16 ounce
- 2 teaspoons all-purpose flour
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh flat leaf parsley , or to taste
Instructions
-
1
Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
-
2
Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
Nutrition Facts
Per serving
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