Chanterelle Stew

Chanterelle Stew

Chanterelle Mushroom Stew


Chanterelles play the leading role in this flavourful vegetarian stew. Serve it in style, with bread dumplings drenched in creamy sauce spiked with rum.

For the stew

Ingredients (4 servings)
1 small onion, finely chopped
1/4 bunch(es) parsley, leaves chopped
400 g chanterelles, brushed clean
50 g butter
2 teaspoons sweet paprika
3 tablespoons rum
250 ml whipping cream
black pepper

  • Tear (or chop) the chanterelles, keeping the pieces fairly large.
  • Heat the butter in a pan then fry the onion, stirring, until translucent. Add the mushrooms and fry, turning, until lightly browned.
  • Add the paprika and parsley and stir through. 
  • Turn up the heat, add the rum and stir up any browned bits from the bottom of the pan. Cook until the rum has evaporated, then reduce the heat.
  • Pour in the whipping cream, stir well and gently simmer for 1–2 minutes. Season to taste with salt and pepper.


For thicker sauce

To thicken the sauce further, mix a few tablespoons of cold whipping cream with flour and stir into the sauce until it thickens to your liking.

For the bread dumplings

Ingredients (4 servings)
250 g day-old sourdough bread, cubed
250 ml milk, warmed
1 onion, finely chopped
1/2 bunch(es) parsley, leaves chopped
50 g butter
3 eggs, beaten
1 drizzle rum
black pepper

  • Heat the butter in a frying pan, add the onion and fry gently until the onion is transclucent. Stir in the parsley and cook for 1–2 minutes. 
  • Put the bread cubes in a large bowl and pour over the warm milk. Add the onion and parsley, stir in the eggs, mix well and season with salt, pepper and a dash of rum. 
  • Form the bread mixture into round dumplings about the size of a walnut.
  • Bring a large pot of salted water to the boil. Add the dumplings and cook for 10 minutes. Test one to see if it is fluffy and cooked through (cook for a few minutes longer if needed).
  • Remove the dumplings with a slotted spoon and serve with the chanterelle stew.

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