Chanterelles in cream sauce
Author: Kate Tarratt Cross
Recipe by Nik Stapley. We used chanterelles but you could use other mushrooms!
Ingredients
- 3 handfuls of mushrooms
- 2 garlic cloves
- 1 tablespoon of butter
- 1 cup of stock
- ½ cup of cream
- ¼ cup of fresh marjoram with or without flowers or 1 teaspoon of dried marjoram
- Salt and pepper
Instructions
- Heat butter in pan
- Add garlic and cook until fragrant
- Add mushrooms and sauté for a couple of minutes
- Add stock and reduce heat before adding cream
- Let sauce reduce by half
- Adjust seasoning and add marjoram
Notes
As an optional you could add a splash of sherry. I'd do this just after you add the mushrooms. Let the sherry reduce before adding the stock and cream.
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