Serves 4 persons - preparation time: 1 hour
For the dumplings
For the mushrooms
To make the pretzel dumplings, make the bread dumplings as described on page 41 using fresh pretzels instead of bread.
To make the mushroom goulash, peel the onion and chop it finely. Chop the parsley finely.
Heat up some clarified butter in a large frying pan, add the diced onion, and sauté. Add the chanterelle mushrooms and sauté them for about 5 minutes over a high heat. Deglaze the frying pan with white wine, then simmer until the wine has evaporated. Season the mushrooms with salt and pepper. Pour in the cream, return to the boil, and simmer for about 5 minutes until the sauce is thick and creamy.
TIP: Pretzel dumplings are made in the same way as bread dumplings, but they are more flavorful. Bread dumplings also go well with this dish.