Wash <quantity>420<unit>g</unit></quantity> of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry

Trim, peel, and small dice <quantity>1</quantity> red spring onion

Slice the green stalk of the red spring onion if you have it

Chop <quantity>1<unit>bunch</unit></quantity> parsley leaves

Boil <quantity>2<unit>cups</unit></quantity> of heavy cream to a pot over medium-low heat, whisking periodically. Simmer for 20m until the cream is reduced by half

Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a large pan over medium heat until there is one thin layer of foam

Add the chanterelles and fry them until deep golden brown

Add the red spring onion. Cook until it turns translucent

Add <quantity>1<unit>dash</unit></quantity> of sherry wine. Let it simmer for 1m

Add the reduced cream and toss to coat the mushrooms

Add the chopped parsley. Season with salt to taste and stir to combine

Drizzle some white wine vinegar to taste and stir. The chanterelles in cream sauce are ready

Enjoy this creamy sauce with pasta or in a sandwich. Be creative!