Cream chanterelles on potato pancakes

Name: Cream chanterelles on potato pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 frozen potato pancakes (e.g. from McCain); 250-300 g Chanterelles; 1 collar Chives; 1 Onion; 50 g streaky smoked bacon; 1 TEASPOON Oil; 7-10 Tbsp salt, black pepper; 1/4 l Vegetable broth; 100 g Whipped cream; 2-3 TABLESPOONS Sauce thickener; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 frozen potato pancakes (e.g. from McCain)
250-300 g Chanterelles
1 collar Chives
1 Onion
50 g streaky smoked bacon
1 TEASPOON Oil
7-10 Tbsp salt, black pepper
1/4 l Vegetable broth
100 g Whipped cream
2-3 TABLESPOONS Sauce thickener
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Place the potato pancakes close together on a baking tray lined with baking paper. Bake in the oven for 10 minutes
2
Clean the chanterelles, rinse briefly and drain well. Wash the chives and cut into small rolls. Peel and chop the onion. Dice the bacon and drain in hot oil
3
Turn the buffers and bake for another 10 minutes. Add the onion and mushrooms to the bacon and fry for approx. 5 minutes, turning until golden brown. Season with salt and pepper
4
Pour stock and cream into the mushrooms. Bring everything to the boil and thicken. Season with salt and pepper. Arrange with the buffers and sprinkle with chives