Chanterelles à la crème
This dish can be served as a side dish with almost everything (vegetables, meat, seafood, etc.) or as a sauce over pastas (with fresh pastas, it’s even better!).
Serves 4 persons
1 Lb of fresh chanterelles (or 40g of dried chanterelles)
1 shallot or a small onion
2 small garlic cloves
butter / olive oil
160 ml of cream (18% cream or half-half)
5-7 Tbsp of white wine (cooking wine is perfect for that)
salt & pepper
Step 1: Dry sauté the Chanterelles
First, put the chanterelles in a frying pan at medium heat. Cut the bigger mushrooms in smaller pieces. Don’t add anything at this stage!
TIP! If the mushrooms are too dry, you can add a tiny bit of water to help them release their own juice.
They will release some water.
Let the mushrooms cook in their own “juice” until they start to stick in the pan.
TIP! If the mushrooms are too humid (i.e. it takes too long for the water to evaporate completely by itself) you can strain them.
Step 2: Cooking the Chanterelles
Add your butter/olive oil and your chopped shallots to the pan.
The heat must be high, to stir-fry the mushrooms.
Stir in, until you obtain a nice golden color on your shallots and mushrooms (about 10 minutes).
Then, add your chopped garlic, salt & pepper and turn the heat down.
Step 3: Add the “French touch” to finish your dish like a chef
Add the cooking wine and the cream.
Let it cook at low heat for about 10 minutes, until the cream has reduced (this is up to your taste: if you like it very creamy, let the cream thickens longer).
At the last minute, before serving, add the chopped parsley.
Final step: EAT AND ENJOY!