2 servings
300 g fresh chanterelles
1 onion
1 clove of garlic
50 ml verjuice
4 tablespoons cream
fresh parsley
salt
freshly ground pepper
Clean chanterelles and cut into halves or quarters if necessary. Wash and chop parsley.
Cut onion and garlic into fine pieces. Sweat them in a pan with a little butter until they become translucent. Add chanterelles and verjuice. Cook with the lid closed. After 10 minutes, reduce sauce. Thicken slightly with a little starch if necessary.
Stir in cream, season to taste with salt and pepper, and add parsley.
Serve with rice or pasta.
