in Recipes

Chanterelle sauce

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Ingredients for 4 servings:

  • 250 g chanterelles
  • ½ bunch of leeks
  • 2 tbsp oil
  • 1 clove(s) garlic
  • 200 ml cream
  • 200 ml milk
  • 1 tbsp sauce thickener, light
  • 1 bunch parsley, chopped, flat
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Clean the chanterelles and spring onions, wash and chop both. Sauté both in 2 tablespoons of oil. Press in 1 peeled garlic clove. Add 200 ml each of cream and milk and bring to a boil. Stir in the sauce thickener and the chopped parsley. Season with salt and pepper. Goes well with gnocchi and pasta shells.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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