Chanterelle with Semolina Pancake

For the egg mushrooms with semolina pancake, first clean the mushrooms and possibly cut them a little smaller. Cut the onion into small cubes.

Heat the butter, sauté the onion, add the mushrooms and sauté for about 5 minutes.

Add sour cream and let it soak for a short time. Season with salt and pepper and refine with chopped parsley.

For the semolina pancake, bring the vegetable soup to a boil, add semolina and let it thicken while stirring constantly. Add 2 tablespoons of butter, salt and pepper and let the semolina cool down.

Heat butter in a pan and add semolina mixture. Fry until golden brown on one side, tear into pieces with a fork and let fry until done all around.

Arrange the chanterelles with semolina pancakes and serve.

Preparation Tip:

The egg mushrooms with semolina pancake can also be prepared with egg.

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