For the mushroom stew, dice the bacon finely. Clean, wash and finely chop the chanterelles. Clean, wash and peel the potatoes and cut into thin slices.
Blanch tomatoes, remove skins and cut into slices. Heat butter, fry bacon and onions in it until golden brown.
Layer the ingredients in five layers in a casserole dish. The potato slices should be the bottom layer and the top layer.
Mix wine, hot beef broth, lemon juice, salt, pepper and thyme, pour over the stew and simmer over low heat until tender.
Serve the mushroom stew sprinkled with parsley and chives.
Preparation Tip:
The mushroom stew also tastes really delicious when prepared vegetarian.
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