Chanterelles à la crème
(Chanterelles in Cream) Recipe

Origin: French Period: Traditional

Ingredients:

160g chanterelle mushrooms, cleaned
1/2 tsp sherry vinegar
2 shallots, sliced
2 tbsp mixed diced vegetables (leeks, celery, carrots, onions etc)
1 garlic clove, minced
1 bay leaf
60ml chicken stock
generous knob of butter
1 tbsp crème fraîche
1 tbsp whipped cream
fresh thyme leaves
fresh rosemary, finely chopped
fresh parsley, finely chopped
oil for frying
salt and black pepper, to taste

Chanterelles à la crème
(Chanterelles in Cream) Preparation:

Method:

Fry the chanterelles in a little oil until just done then season with salt and pepper. Place in a sieve to drain (collect the juice).

In the original pan fry the sliced shallots and diced vegetables until browned then add the balsamic vinegar and chicken broth. Add the garlic and bring to a rapid boil. Reduce quickly, adding the chanterelle juice.

Reduce the heat and add the butter. Whisk to dissolve then take off the heat and add the crème fraîche and whipped cream, whisking in. Add the chopped herbs to taste, stir-in the chanterelles and serve.

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Welcome to the Celtnet Recipes Page for Chanterelles in Cream

Chanterelles à la crème(Chanterelles in Cream) Recipe

Origin: French Period: Traditional

Ingredients:

Chanterelles à la crème(Chanterelles in Cream) Preparation:

Method:

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