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 !