Ingredients35 m servings 227
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Per Serving: 227 calories; 16.8 14 4.2 56 372 Full nutrition
ReviewsRead all reviews 7
very yummy! I only had half and half, so I added some cream cheese too. It was really creamy and rich. Put it on toast. will make this again!
This turned out nicely. We ate it over baked salmon. I used tarragon and white pepper for the spices, half and half instead of heavy cream. It was still quite thick of a sauce.
I added garlic and deglazed with sherry, like someone suggested. Also used a little more butter. Delicious.
Good, but would deglaze pan of mushrooms/shallots with dry sherry before adding cream. I also added minced garlic to the shallot/mushroom saute.
This recipe is delicious...first and foremost! The photo shows sliced mushrooms, not finely diced. Our cream sauce never was creamy, but buttery in nature. So, slice next time and turn down the ...