Creamy Chanterelle Sauce
1/4 cup butter
1 pound fresh Chanterelle
(if they're small enough, you can leave them whole)
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
1 cup chicken stock
Chopped fresh parsley
Melt the unsalted butter in a large heavy skillet over medium high heat.
Add the mushrooms and the onion to the skillet. Sauté over medium-high heat until
the mushrooms begin to brown and almost all of the liquid has reduced. This should
take roughly 12 minutes.
Add the cream and brandy to the mushrooms. Pour in the chicken stock.
Boil this mixture until thickened almost to a sauce consistency, about 8 minutes.
Season to taste with salt and pepper and sprinkle with parsley.