Food Porn

Chanterelles in Cream Sauce.

First find your chanterelles about 1lb or so.

Make sure there clean and dry. Don't wash them or they'll just suck up the water wipe, them with a clean cloth.

What you need.

Chanterelles
shallot/onion
garlic
brandy
singlecream
parsley
saffron

Slice your chanterelles into nice pieces. Finely chop the onion and garlic. Let the saffron infuse in a little milk.
Gently fry the onions. until soft in some olive oil and butter. Pour in a few tablespoons of brandy. Flambe the brandy until the alcohol is driven off. Add the chanterelles and fry until cooked - no more than a few minutes. Liquid will be produced from the chanterelles this should be reduced by the cooking process. Add the cream and saffron and cook down until a think sauce is formed.

Don't over cook as you could split the cream with too much heat. Towards the end throw in a good handful of chopped broadleaf parsley and season to taste.

Mix with plain cooked, buttered and parselyfied pasta or served with steamed rice and a glass of SV.


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