Our chanterelle sauce will go well with all your white meats, as well as your fish and shellfish dishes, such as scallops for example.
The richness of its taste is enough for you to highlight your most delicate dishes.
All you have to do is invite your family, friends or even your neighbors to show them your culinary skills!
Recipe for 4 people - Preparation time: 50 minutes
Ingredients to add: 25 g of butter, 300 ml of whole milk, 80g of thick cream and 100ml of liquid cream.
Heat 300ml of milk in a saucepan, when it begins to shudder, cut the fire and pour the bag of dried chanterelles. Cut and let rehydrate 1 hour minimum, 1:30 if possible or preferably overnight in the refrigerator.
15 minutes before the end of the rehydration, start the preparation of the sauce.
Bring the liquid cream to a boil in a medium saucepan, then cut the heat and add the bag of chanterelle and spice powder. Mix with a whisk and let rehydrate 10 minutes.
Once the mushrooms are rehydrated, carefully take them out of the soaking milk with a skimmer. Let them drain for a few minutes in a colander.
Take about 200ml of the soaking milk mushrooms taking care not to stir the bottom (there may be some sand). Add this milk to the liquid cream / chanterelle powder mixture.
Melt 25 g butter in a medium-sized pan. Add the mushrooms and cook them over low heat for 5 minutes.
Then pour in the frying pan the 80 g of thick cream and the contents of the pan. Bring to a boil and simmer on low heat for 10 minutes.
Good tasting !