Chanterelle Sauce

Rating: 3.87 / 5.00 (756 Votes)

Total time: 30 min



Sauté the shallots together with the garlic in clarified butter or oil. Add the well-cleaned mushrooms and fry briefly.

Deglaze with soup or stock, pour in liquid cream and let everything boil down to a creamy consistency.

Season to taste with salt and pepper. If the sauce is not creamy enough, thicken with a little flour butter or cornstarch mixed in a little water.

Finally, mix in the whipped cream and the chopped parsley.

Serve the chanterelle sauce on warmed plates.

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