We take chanterelles, but also works great with porcini mushrooms or other mushrooms as a mushroom cream soup. So we processed the plaster residues well and delicious mushroom dishes on two days.
A little tip: the chanterelle soup can also be used very well as a noodle sauce.
Ingredients:
- 1 kg of chanterelles
- 2 pieces of small onions
- 1 sprig of fresh thyme
- ½ clove of garlic (to taste)
- 50 g butter for sweating
- 1 liter of cream (preferably 32% fat and higher)
- Some granulated chicken broth
- Butter for mixing and setting
That’s how it’s done:
First clean the mushrooms, remove any dirt, scrape off the stem a little and cut off the ends a little.
Froth the butter, sweat the onions cut into fine cubes with the garlic, then only add the leftover chanterelles (i.e. the blend), season with salt and continue to sweat until they no longer draw water. Add the sprig of thyme, top up with the cream and simmer gently over a low heat for about 20 minutes. Season to taste with salt and granulated broth (vegetarian also like vegetable broth), press through a sieve (do not puree, otherwise the soup will be slimy) and mix with butter so that the soup gets some binding and becomes nice and fluffy.
Sweat the actual chanterelles with a little diced onion, onion leek and tarragon, season and use as a filler.
Pour the creamy mushroom soup over the insert and enjoy.
Omelette with mushroom ragout
You can also use chanterelles for the omelette, but chestnuts or porcini mushrooms also go very well, depending on what you are getting in your region.
Ingredients:
- 3 eggs
- Cream (or vegetarian alternative)
- salt
That’s how it’s done:
For the omelette you take 3 eggs per person, which you whisk with a little cream and salt. Let it get hot in the pan and carefully slide and turn until the liquid has solidified and you can fold the egg into an omelette.
You then sprinkle your mushroom pan on top as a ragout, just like in the insert above, that’s it.
As a reminder at this point: after cleaning, sweat the actual mushrooms with a little diced onion, onion leek and tarragon, season and then pour this over the omelette.
A little tip at the end: The preparation works best in a new coated pan, which you should only use for egg dishes.