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
Sauté the mushrooms:
Heat butter and olive oil in a large skillet over medium-high heat. Add the shallots and garlic, and cook until softened.
Add the chanterelles:
Stir in the chanterelles and cook for 5-7 minutes, or until browned.
Deglaze the pan:
Add the white wine and bring to a simmer. Cook until the liquid has reduced by half.
Add the cream and nutmeg:
Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
Simmer until thickened:
Cook for a few more minutes, or until the sauce has thickened.
Serve:
Serve immediately, garnished with fresh parsley.