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Ingredients35 m servings 227 cals
Original recipe yields 4 servings
- 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 g fat; 14 g carbohydrates; 4.2 g protein; 56 mg cholesterol; 372 mg sodium. Full nutrition
ReviewsRead all reviews 2
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!