Chanterelle Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chanterelles, fresh
- 3 shallot (s), (finely diced)
- 400 ml forest mushroom stock
- 200 ml cream, fresh
- 100 ml white wine, stronger (e.g. Pinot Gris from Baden or the Palatinate)
- 0.5 ½ bunch parsley, smooth (finely chopped)
- extra salt
- some pepper, freshly ground, black
- 2 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Brush off the chanterelles and sort, divide if necessary. Peel and finely dice the shallots. Heat the clarified butter in a large, heavy pan, briefly fry the shallots in it, add the chanterelles and fry for a few minutes. Deglaze with white wine and allow to evaporate, pour on the mushroom stock and let it reduce a little. Remove the chanterelles from the plate, season with pepper, stir in the cream, add a little salt if necessary (the stock is usually salty enough). Bring to the boil again briefly and sprinkle with the chopped parsley.
- Very tasty with spaetzle or bread dumplings, also goes well with a veal steak or pork fillet medallions.
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