• 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.

Tip:

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.

• 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.