Chanterelles – ‘Viennese’ style

Source / Author: Ms. Zucker (User Submitted)

Ingredients:

• 1/4 c oil (of your choice)
• 1 small onion, very finely chopped
• 1 tsp caraway seed
• 1 clove garlic, smashed and chopped
• 2 TB parsley (Italian, the flat type) nicely chopped
• 1 lb chanterelles, cleaned and cut to size
• 1 TB flour
• chicken/vegetable stock or water with some white wine
• 2-3 TB sour cream (optional)
• Salt and little pepper for seasoning
• Optional: fresh or dried thyme

Instructions:

1. Saute onion until nicely golden yellow. Season with caraway seed, garlic, parsley and pepper.
2. Add cleaned mushrooms. Braise them over relatively high heat until somewhat tender (‘al dente’) and the water content has totally evaporated.
3. Dust with flour, saute well and add some stock (enough to braise in a fairly thin liquid). Stir well.
4. If using, add the sour cream now, stirring well or whisking if necessary.
5. Add salt and a little pepper and braise until mushrooms are nice and soft.
6. When done, sprinkle with some more chopped parsley.