Cookbook

Creamy Chanterelles Sauce

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Ingredients

  • 1/4 cup beurre
  • 1 lb chanterelles, en lamelles
  • 1/3 cup creme a fouetter
  • 1/3 cup brandy
  • 1 cup bouilllon de poule
  • persil

Instructions

Melt the butter in a large heavy skillet over medium high heat. Add the mushrooms and the onion. Saute over medium-high heat until the mushrooms begin to brown and almost all the of the liquid has reduced. This should take roughly 12 minutes.

Add the cream and brandy to the mushrooms. Pour in the chicken stock. Boil this mixture until thickened almost to a sauce consistency, about 8 minutes.

Season to taste with salt and pepper and sprinkle with parsley.

Serve with pasta.

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Notes