butter
fresh wild chanterelle mushrooms
salt
coarsely ground black pepper
white wine
cream
Melt the butter in a shallow saucepan over medium heat. Add the chanterelles and saute until beginning to brown. Deglaze with white wine and season with salt and pepper. Put a lid on the pot and allow to simmer until chanterelles are softened. Remove lid and allow the mixture to go au sec (allowing all the wine to be absorbed into the mushrooms and evaporate).
Meanwhile, put the cream in a shallow pot and boil until it is reduced (cream will thicken and start to turn from white to a yellowish hue).
Stir the cream into the mushroom mixture, taste, and adjust seasoning as necessary.
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