This simple classic sauce can be made anytime by having Organic Chanterelle mushrooms on hand. Instead of hot soaking opt for a cool water rinse and preserve the meaty, rich Chanterelle flavors. Serve this decadent braise over protein or pasta and garnish with fresh herbs.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients
Serves 2
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1 Ounce Organic Chanterelles
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2 Tablespoons Butter
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1 Tablespoon Olive Oil
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1 Small Shallot, cut in half and sliced thin
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1/2 Cup Corn Kernels, fresh or frozen
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2 Cloves If Garlic, minced
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1 Sprig Of Thyme, leaves removed
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1/4 Cup White Wine
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1/2 Cup Heavy Whipping Cream
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 Pinch Ground Nutmeg
Directions
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Cover the chanterelle mushrooms with cool water and set aside for 10 minutes.
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Agitate the water 2 or 3 times during this period. Scoop out the mushrooms and rinse under running water then spread them onto a kitchen towel and discard the soaking liquid. Inspect the mushrooms, particularly the stems, and remove any attached debris or dirt pieces and cut the mushrooms in half or thirds.
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Heat a medium skillet over medium-high heat and add the olive oil.
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When the oil shimmers add the shallots and corn. Cook for 1 minute then add the mushrooms and butter. Turn the heat down to medium and cook this for 2-3 minutes then add the garlic and thyme leaves. Cook 1 minute more and add the wine. Let the wine simmer until almost evaporated then add the cream.
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When the cream has thickened enough to coat a spoon remove the pan from the heat. Stir the salt, ground black pepper and nutmeg.