Chanterelle Cream Sauce

[Serves 4]

this is a very simple, but astoundingly delicious, recipe. It complements salmon very well, or it can be used to dress up a steak for that special occasion.

Ingredients

• 1 lb. [or more!] chanterelles [use fresh if possible]
• 1/4 cup chopped parsley
• salt
• 2 cups of cream [10% or higher]
• ground black pepper
• 1 Tbsp butter

Method

1. Chop the mushrooms so that their shape is preserved.
2. Dry-sautée the mushrooms in a cast-iron skillet on very high heat [Do not add water or oil at this point].
3. Stir constantly until the moisture in the mushrooms has come out and boiled off, and then turn down the heat to low.
4. Now add the butter and continue to stir until it melts.
5. Grind some coarse black pepper into the skillet.
6. Add the parsley and the cream and stir occasionally until the flavours marry.
7. Add salt to taste.