Chanterelles with White Wine and Cream Sauce

Sauté butter, shallots and garlic together in a saucepan over medium heat until shallots soften. Do not brown. Add white wine and cook until liquid is nearly absorbed. Add cream, reduce heat and simmer over medium-low, stirring frequently.

In another saucepan, dry sauté (cook in pan without fat or liquid) the Chanterelles until excess water has evaporated. Transfer to the cream mixture. Add salt, pepper and thyme. Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the mushrooms. If necessary, or desired, add 1-2
tablespoons of flour to thicken.

Serving Suggestions:
Serve over fettuccine and top with grated Parmigiano Reggiano
Serve alongside filet of beef, grilled halibut, or chicken breast