Chanterelles in sauce, served with egg spätzle, are a tasty and exquisite main dish, easy to prepare. The most likely challenging part is cleaning the chanterelles, unless you’re lucky enough to receive them as a gift from a friend, already cleaned, as in my case.
Anyway, preparing these chanterelles in sauce is really a piece of cake. While the chanterelles are cooking, you can prepare the spätzle, these fresh pasta dumplings, which are made with a batter of only four ingredients and then dropped into boiling water. A main dish for the whole family!
- Difficulty: Easy
- Preparation time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2.2 lbs chanterelles (gallinacci)
- 1 onion
- 2 cloves garlic
- 4 tbsps vegetable oil
- 1 tbsp sweet paprika
- 0.8 cup broth
- 1 cup fresh cream
- to taste salt
- to taste pepper
- to taste chopped parsley
- 10.6 oz flour
- 3 eggs
- 4.2 oz water
- to taste salt
Steps
To prepare the chanterelles in sauce, clean the chanterelles well with the help of a knife and a brush. Do not wash them under water, as part of their flavor would be rinsed away and they tend to absorb water, making them watery. Leave the small ones whole, cut the larger ones into 2-3 pieces.
Peel and finely chop the onion and garlic.
Heat a pan with the oil and gently fry the onion and garlic for 2-3 minutes. Add the cleaned chanterelles and sauté over high heat for 7-8 minutes, or until any released water has evaporated. Stir occasionally.
Add the paprika, stir and sauté for another minute, stirring occasionally. Pour in the broth. Salt and pepper to taste. Stir and cook for about five minutes. Then pour in the cream and cook for another 5-6 minutes.
Adjust salt and pepper, add parsley and serve your chanterelles in sauce with egg spätzle.
To prepare the egg spätzle, bring plenty of water to a boil in a large pot and salt it.
Meanwhile, prepare the batter for the spätzle. Place the flour, eggs, water, and salt in a bowl. Mix everything with spiral whisks until a homogenous batter is obtained.
Transfer the batter into the spätzle maker, the special tool to make them, and then drop the spätzle directly into the boiling salted water. Wait until they float to the surface, cook for another minute and remove them from the water with a slotted spoon. Place the spätzle in a bowl and serve them with the chanterelles in sauce.
