Chanterelle Sauce Lactose Free

For the chanterelle sauce, first clean the chanterelles well and halve or quarter them, depending on their size. Heat the oil in a pan and then add the cleaned mushrooms.

Add salt and pepper and let everything simmer for a while. The cooking and the salt will remove the liquid from the mushrooms and they will accumulate juice.

Add paprika powder. Chop the parsley and add to the pan. Let everything cook for about 10 minutes and stir again and again. In a small glass, mix some cornstarch with warm water.

Then add to the pan to thicken the liquid a bit. Serve the chanterelle sauce sprinkled with a little freshly chopped parsley.

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