Spoonful of oil, 10g butter for frying
1 onion
100g pork bacon
1l chanterelles
Salt and freshly ground black pepper, to taste
A few dashes dried mint
200ml heavy cream
2 tablespoons sour cream
Fresh parsley for garnish

Chop the onion finely, dice the bacon, clean the chanterelles and slice according to preference. Heat oil in pan and melt the butter: the butter adds flavor whereas the oil doesn't let the butter burn. Fry the chopped onion until translucent, add bacon and fry for a few minutes. Add chanterelles and fry, stirring, for 5 to 7 minutes. Add salt and pepper to taste along with the dried mint for an extra touch of flavor. Stir, fry some more, then add sour cream ad heavy cream. Stir until bubbling, let simmer for a moment. Serve with freshly chopped parsley and new potatoes.