- 2 tablespoons butter
- 3 shallots, minced
- 3 cups chanterelle mushrooms, finely chopped
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon cold water, or as needed
- 1/2 teaspoon salt
- 1/2 teaspoon herbes de Provence, or to taste
- fresh ground black pepper, to taste
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
05/17/2018
recipepes.com
Easy Chanterelle Mushrooms in Cream Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
