Preparation

Finely chop the onion and parsley. Tear or cut the chanterelles. Heat the butter in a pan, fry the onion and parsley until translucent. Add the mushrooms and paprika powder and roast. Deglaze with STROH rum and allow to evaporate. Pour in the whipped cream and simmer for a few minutes. Season to taste with salt and pepper.

Tip for a thicker sauce: Mix some cold whipped cream with flour and cook until the sauce thickens.

 

Preparation of Bream Dumplings

Chop the onion and parsley. Fry in butter until translucent. Put the bread cubes in a large bowl. Pour warm milk over them. Add onion, parsley, eggs and mix gently to a sticky mass. Salt, pepper and add a dash of STROH 60. Form small round dumplings. Bring a large saucepan of salted water to a boil. Add the dumplings and let them steep for 10 minutes. Serve with hot chanterelles goulash.