Eierschwammerl in paprika sauce

Let’s make it

1. Leave small chanterelles whole and halve the larger ones. Heat half the clarified butter in a wide pan and sauté the mushrooms until their released liquid evaporates. Lift them out.
2. Add the remaining butter and onion. Cook gently for 10 minutes until soft, then stir in the garlic and tomato paste.
3. Take the pan off the heat and stir in the paprika. Immediately add the vinegar and stock, then return to a gentle simmer.
4. Return the mushrooms to the pan with the caraway, salt and pepper. Simmer for 10 minutes.
5. Whisk the sour cream and flour together until smooth, then loosen with a few spoonfuls of hot sauce. Stir back into the pan and cook gently for 5 minutes, stirring, until lightly thickened.
6. Finish with parsley and adjust the seasoning. Serve with Semmelknödel.