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–+ servings

Chanterelle Cream Sauce

Stacey Mincoff
Luxurious chanterelle mushroom cream & white wine sauce
Print Recipe
Course Dinner
Cuisine French
Servings 3
Calories 441 kcal

Ingredients
 
 

  • 1 Cup Chanterelle Duxelle rough cut
  • 1 Tablespoon Butter
  • 1 Cup White Wine (such as Sauvignon Blanc)
  • 1 1/4 Cup Heavy Cream
  • Salt & Pepper to taste

Instructions
 

  • Heat medium skillet to med/high heat. Melt butter, add chanterelle duxelle and cook for about one minute.
    Chanterelles cooking in a non stick skillet.
  • Pour wine into skillet, increase heat to high and cook until reduced by half (about 5 minutes).
    Wine and chanterelles reducing in a non-stick skillet.
  • Add cream, reduce heat back to med/high and cook, stirring occationally until desired thickness. *When sauce is moved across skillet, it's thick enough to slowly fill back in, but not too thick.
    Chanterelle cream sauce in a non-stick skillet with a white rubber whisk.

Notes

If you can't find chanterelle mushrooms, you can substitute any mushroom you like. 
If using fresh chanterelles, you'll need to triple the amount and add 1/4 more wine.

Nutrition

Calories: 441kcalCarbohydrates: 5gProtein: 2gFat: 40gSaturated Fat: 25gTrans Fat: 1gCholesterol: 146mgSodium: 75mgPotassium: 132mgSugar: 1gVitamin A: 1574IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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