Cooking with Verjuice
Recipes for Vegetables + Salads

Fresh chanterelles in verjuice cream sauce

Fresh Chanterelles in Verjuice Cream Sauce
(2 servings)


300 g fresh chanterelles
1 onion
1 clove of garlic
50 ml verjuice
4 tablespoons cream
fresh parsley
freshly ground pepper

How to Prepare

Clean chanterelles and cut into halves or quarters if necessary. Wash and chop parsley.

Goes well with:
  • Chardonnay semi-dry
  • Pinot Blanc dry
  • Versecco dry
  • Versecco medium

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.

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