Recipes › Chanterelle › Chanterelles à la Crème
Recipe
Chanterelles à la Crème
Dry-sautéed first, then buttered with shallots and finished in cream — the French standard that never ages, over toast or beside roast chicken.
20 minTime
2Serves
6Ingredients
Made with Chanterelle
Poultry & vealCreamSoft herbs
- 1Heat a dry pan over medium-high heat, add the chanterelles with no fat, and cook, stirring occasionally, until they release their liquid and it evaporates, about 6–7 minutes.
- 2Add the butter and shallot, cook 3 minutes until the shallot softens.
- 3Pour in the cream, simmer for 2–3 minutes until slightly thickened.
- 4Season well, finish with chervil or parsley.
- 5Serve over toast or beside roast chicken.
The dry-sauté step first is essential — adding butter too early just steams the chanterelles instead of concentrating their flavor.