Chanterelle Cream Sauce
[Serves 4]
this is a very simple, but astoundingly delicious, recipe. It complements salmon very well, or it can be used to dress up a steak for that special occasion.
Ingredients
- 1 lb. [or more!] chanterelles [use fresh if possible]
- 1/4 cup chopped parsley
- salt
- 2 cups of cream [10% or higher]
- ground black pepper
- 1 Tbsp butter
Method
- Chop the mushrooms so that their shape is preserved.
- Dry-sautée the mushrooms in a cast-iron skillet on very high heat [Do not add water or oil at this point].
- Stir constantly until the moisture in the mushrooms has come out and boiled off, and then turn down the heat to low.
- Now add the butter and continue to stir until it melts.
- Grind some coarse black pepper into the skillet.
- Add the parsley and the cream and stir occasionally until the flavours marry.
- Add salt to taste.
