Unsalted Butter — 2 tbsp
Shallots — 2 tbsp, chopped
Garlic — 2 cloves, minced
Dry White Wine — 3/4 cup
Heavy Cream — 1 pint
Wild Chanterelles — 2-3 cups, cleaned and roughly chopped
Salt To Taste
Fresh ground Black Pepper To Taste
Flour – 1-2 tbsp (optional)
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
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