For the chanterelle sauce, clean and wash the chanterelles. Cut 2 onions into small cubes and fry in a little oil.
Add the mushrooms, let them steam until they let water, then season. Mix ½ cup sour cream with 1 heaped teaspoon flour and mix with 1/8 l water.
Pour over the mushrooms, bring to a boil, sprinkle with freshly chopped parsley, stir and let stand for a few minutes.
Preparation Tip:
The chanterelle sauce is best eaten with napkin dumplings. Meat tigers can also serve it with meat.
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