Chanterelle sauce - also a vegan dream

Our enthusiasm for these little pieces of gold is not hard to guess. Today we would like to show you how to conjure up a deliciously creamy mushroom sauce in no time at all, even without animal products.

You will love them!

Where do chanterelles come from?

Regionality is very important to us in all our recipes - please pay particular attention to this with all types of mushrooms and fungi. The saying "absorb something like a sponge" is no coincidence, as this also applies to environmental toxins.

We advise you to collect the mushrooms yourself - you'll be doubly happy. If you can't manage that, you'll have to find other good solutions.

https://news.pro.earth/2023/07/15/das-gold-des-waldes/

Cleaning chanterelles? The crucial question.

Great care must be taken when cleaning chanterelles, as they are delicate.

For those who absolutely hate water, use a brush and a small knife to remove all dirt without breaking the mushrooms too much.

For larger quantities, we recommend the flour bath. Depending on the quantity, dust the mushrooms with flour and place in a large pan or bowl, smaller quantities can also be placed in a bag. Move the mushrooms gently - the flour acts like a scrub. Now place the mushrooms in a sieve and dip briefly in a cold water bath. Very important, really very briefly, otherwise they will quickly lose their flavor.

What do you need?

for ¼ kg chanterelles

2 tbsp yeast flakes

50 ml water

¼ l oat cream

1 onion

some paprika powder

Parsley

Salt, pepper, oil

💚 Roast the onion

💚 Add the chanterelles and roast with them

Simmer the resulting stock for approx. 10 minutes

💚 Stir the yeast flakes and water and add to the mixture

💚 Finally, thicken with the oat cream, add the parsley and season to taste