For 6 people
For 6 people
Clean the chanterelles carefully.
In a large skillet, melt butter and fry the whole mushrooms for 3 minutes.
Turn them over and cook for another 3 minutes. Remove the mushroom caps.
Chop the shallot and add it to the cooking butter. Let it brown, then deglaze with cream.
Add the mushrooms back into the sauce and cook for about 2 minutes.
Serve sprinkled with chives.
Login
