Ingredients
- 800 g chanterelle mushrooms
- 100 g onions
- 60 g butter or oil
- 125 g sour cream
- 10 g paprika powder
- 3–4 tbsp white wine vinegar
- 1 tsp flour
- 1 tbsp parsley
- Salt
- Pepper
Make it step by step
- Cut the big mushrooms into halves. All of them should have approximately the same size, which averages 2–3 cm.
- Peel the onions and chop them finely into small cubes.
- Heat the butter in a pot.
- When the pot is hot enough, add the chopped onions. Cook the onions until golden brown.
- Add the paprika. Stir well and immediately deglaze it with the white wine vinegar. It is important that the paprika powder does not get too hot because it turns bitter at a certain temperature.
- Put the chanterelles into the pot, and add pepper and salt to taste. Put a lid on it and steam the mixture for about 10–12 minutes until the chanterelles are soft.
- Remove the lid and raise the temperature in order to preserve the escaping liquid of the chanterelles.
- Combine the flour and sour cream. Stir this mixture into the casserole, reduce the temperature, and cook for another 5 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.