Ingredients:
- 200 g chanterelle mushrooms
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 cup heavy cream
- ¼ tsp dried thyme
- ½ tsp cracked black peppercorns
- 150 ml chicken stock
- Fresh parsley for garnish
Instruction:
-
Heat up a pan and add the butter.
-
Once the butter is melted add the mushrooms, thyme, pepper and shallots. Fry until the mushrooms and shallots get some
color.
-
Add the white wine and let evaporate. Afterwards add the stock and cream. Boil till sauce is creamy.
