In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes.
- Grüner Veltliner, full-bodied. Only a rich and opulent Grüner Veltliner with juicy intensity and minimal minerality can hold up against the roasted flavours, without appearing too sharp.
- Chardonnay, matured, Pinot Blanc or the native Neuburger. A rewarding combination, and although these styles of wines might excel better with other dishes, they support the flavours here really well.
- Sankt Laurent or Pinot Noir, classic and unoaked. Red wine can also work well, but a style without too much fruit and without recognisable oak maturation, as the tannin can often conflict with the mushroom's flavour.
Quantities for 4 people or 6 starters
- 800g chanterelle mushrooms
- 60g butter
- 80g chopped onion
- 1 tbsp chopped parsley
- 4 eggs
- salt, black pepper
Carefully wash the mushrooms, then dry them and slice the larger ones into smaller pieces. Whisk up the eggs with a fork, then add salt. Heat up the butter in a frying pan, and gently heat the onions, before adding the chanterelle mushrooms. Increase the temperature and continue to fry. Remove any excess fluids from the mushrooms. Add salt, pepper and the chopped parsley, and stir in the whisked egg mixture. Cook for few minutes before serving onto a pre-warmed plate together with parsley potatoes.