butter
chanterelle mushrooms
more butter
cream
salt
pepper
Heat the butter in a pan. Add the chanterelles and saute until softened and beginning to color. Add more butter. Then add cream to cover. Simmer to reduce cream. Add some more cream. Simmer until thickened. Season. And serve.
Just an FYI, sauces like this do not work out the same at all if you cook the mushrooms and reduce the cream separately. All the flavor in the cream comes from cooking the mushrooms in it, which in turns adds great flavor to the mushrooms!
No comments:
Post a Comment