South Tyrolean Bacon Dumplings with Chanterelles

For 4 people

For the chanterelle sauce
500 g chanterelle mushrooms
1/2 onion
1 small piece of leek
1 clove garlic
100 ml meat or vegetable stock
80 ml cream
Olive oil
Lemon zest
Salt
Pepper
Parsley, finely chopped

Clean the chanterelles by brushing them dry. Heat a few drops of olive oil in a pan and lightly sautée the chanterelles.
Add the onion, diced into small cubes, along with the leek, together with the garlic clove.
When the onion is translucent, deglaze with the stock. Add the cream and reduce slightly.
Season with salt, pepper, lemon zest and parsley.
Divide the steamed or cooked dumplings and arrange them together with the chanterelle mixture.

TIP: The sauce also goes wonderfully with cooked rice or roasted dumplings.