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Chantrelle mushrooms simmering inin cream

Chanterelles in Cream

Cheryl Wixson
This classic French preparation takes a bit of time, but the delicious result is well worth the effort.


  • 1 pound small chanterelles
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons finely minced shallot summer onion or garlic scapes
  • 1⁄2 cup white wine
  • 1⁄2 cup heavy cream
  • 1/3 cup chopped parsley
  • Sea salt and freshly ground pepper to taste


  • Trim the chanterelles and wipe them gently with a brush or soft cloth. (I use an old toothbrush to clean them) If they are large, slice them lengthwise into quarters. Dry them and set aside.
  • Using a large sauté pan (that has a cover), melt the butter and heat the oil. Add the shallots or chopped onions to the pan. Cover and cook over moderately low heat for about 10 minutes or until they are soft.
  • Add the mushrooms and wine. Season to taste with the sea salt and fresh pepper. Cover and cook an additional 10 minutes, stirring occasionally. Uncover and cook an additional 10 minutes.
  • Stir in the cream and raise the heat. Simmer until the sauce is reduced by one-half, about 3 to 4 more minutes. Stir in the fresh parsley. Taste and correct the seasonings. Serve on toast points or in puff pastry shells. Serves 4 as a main course or 8 as an appetizer.


Nutritional analysis per serving (as main course): 270 calories, 5 grams protein, 5 grams carbohydrates, 26 grams fat, 87 mg. sodium, 1 gram fiber.