
Chanterelles in Cream Sauce
30m
This is a versatile recipe that goes really well in a sandwich or with pasta.
Simple, practical, and very, very tasty.
Wash 420 g of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry
Trim, peel, and small dice 1 red spring onion
Slice the green stalk of the red spring onion if you have it
Chop 1 bunch parsley leaves
Add 2 cups of heavy cream to a pot over medium heat. Bring to a boil, then turn the heat to medium-low, whisking periodically. Simmer for 20m until the cream is reduced by half
Melt 3 tbsp 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 1 dash 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!
Yield 3 portions
Chanterelle Mushroom
420 gHeavy Cream
2 cupsSherry Wine
to tasteMedium Red Spring Onion
1Butter
3 tbspParsley
1 bunchWhite Wine Vinegar
to tasteSalt
to taste