- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 3 ounces Dried Chanterelle Mushrooms
- 2 teaspoons Butter
- 2 teaspoons Shallots minced
- 6 ounces White Wine
- 8 ounces Veal Stock
- 4 ounces Heavy Cream
- 1/2 teaspoon Organic Grinders Garden & Herb with Sea Salt
- 1/4 teaspoon Salt
- Fresh Ground Black Pepper
Directions
Over a medium heat, warm the butter and saute the shallots and mushrooms for 5 minutes.
Add the white wine and reduce for 3 minutes. Add the veal stock, cream and Organic Grinder Garlic & Herb with Sea Salt.
Allow sauce to reduce in volume until slightly thickened.
Season with the salt and pepper. Taste and if necessary, adjust seasoning.
