Chanterelles in Cream Sauce
This is a versatile recipe that goes really well in a sandwich or with pasta. Simple, practical, and very, very tasty.
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!
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