A classic French preparation for these delicious wild mushrooms.
Fricassee of Wild Chanterelles
A classic French preparation for these delicious wild mushrooms.
Ingredients
1 pound wild chanterelles, cleaned and sliced
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley, for garnish
Directions
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Heat butter and olive oil in a large skillet over medium-high heat. Add the shallots and garlic, and cook until softened.
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Stir in the chanterelles and cook for 5-7 minutes, or until browned.
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Add the white wine and bring to a simmer. Cook until the liquid has reduced by half.
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Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
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Cook for a few more minutes, or until the sauce has thickened.
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Serve immediately, garnished with fresh parsley.