It's a quite heavy sauce, good for steamed pork with potatoes.

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- chanterelle: 250 g - butter: 80 g - onion: 1 medium - sour cream 30%: 200 g - salt and pepper

1. Clean mushrooms. Cut the bigger ones into half.
2. Chop the onion.
3. Fry the onion and mushrooms on butter until the onion gets transparent and mushrooms release the water.
4. Turn the heat off, add cream and mix it. Add salt and pepper at your discretion.