300 g fresh chanterelles
1 clove of garlic
50 ml verjuice
4 tablespoons cream
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.