Geschnetzeltes is a dish we first discovered while traveling to Switzerland, and it typically involves a thinly sliced meat quickly pan fried and then added back to a creamy sauce. We have adopted this dish as a comfort food of sorts ands well as a canvas on which we can build our own way. So, when we found a haul of Chanterelles this summer, we decided to try slicing them thin and making a wild mushroom Geschnetzeltes! To our delight, it worked really well…and the fresh rosemary that we used accentuated the earthiness to really put the flavours over the top.
We served our Geschnetzeltes with Rösti and steamed zucchini.
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes
Ingredients:
- Chanterelles
- Sweet Onion
- Fresh Rosemary
- Butter
- Dry White Wine
- Heavy Cream
Method:
- Peel and dice your onion.
- Rinse your chanterelles to remove any dirt or grit. Then, cut off and remove the very bottoms of your mushrooms.
- Slice your mushrooms thinly.
- Melt some butter in your pan, and add your onion and rosemary. Allow to cook until your onions turn opaque.
- Add your sliced chanterelles, and continue to cook until they turn an even more vibrant orange.
- Pour in a little wine, and allow to cook down. Then, whisk in some cream, and bring back to a simmer to thicken a little.
- Plate, devour, and enjoy!
