3 cup fresh Chanterelle mushrooms, If using dried, reconstitute by soaking in water for 1 hour
¼ cup shallots, chopped
¾ cup dry white wine
1 pt heavy cream
2 tbsp butter
2 cloves garlic, crushed
1 tsp salt , or to taste
½ tsp black pepper , or to taste
2 tsp paprika
2 tbsp flour
Lightly saute butter, garlic and shallots together in a medium sauce pan until flavors mingle.
Add white wine and cream. Bring to a simmer and reduce heat to medium-low, stirring frequently.
In a medium saucepan dry-saute the Chanterelles until excess water has evaporated and transfer to the cream mixture (skip this step if using dried Chanterelles.)
Add salt, black pepper and paprika.
Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the Chanterelles.
Add 1 to 2 tablespoons of flour to thicken.
Sugar: 2g
:
Calcium: 65mg
Calories: 361kcal
Carbohydrates: 9g
Cholesterol: 108mg
Fat: 33g
Fiber: 2g
Iron: 1mg
Potassium: 267mg
Protein: 3g
Saturated Fat: 19g
Sodium: 467mg
Vitamin A: 1704IU
Vitamin C: 2mg
