Chanterelle Mushrooms in Cream and Herbs

👨‍🍳 Method

To assemble

1. 1
   Clean the mushrooms with a brush, without rinsing them in water. Tear the large mushrooms into strips and leave the small ones whole.
2. 2
   Heat a wide pan over medium-high heat, add the mushrooms dry, with no fat, and cook 4–5 minutes, until the liquid they release evaporates.

   StoveFrying pan
3. 3
   Melt the butter in a skillet over medium heat.

   StoveFrying pan
4. 4
   Add the onion and garlic and fry 3 minutes, until the onion is translucent.

   Stove
5. 5
   Add the wine and cook 2 minutes, until it almost gone.

   Stove
6. 6
   Add the cream, salt and black pepper and bring to a boil. Turn down the heat and simmer 3 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Season and sprinkle with the parsley.