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Watch the video above, for how to properly wash your chanterelles.
Vancouver Island grows some of the best chanterelle mushrooms in the world, and I recently picked up some locally harvested ones to take home for dinner. This recipe is simple, because I wanted the wonderful flavor of the mushrooms to shine. I didn't need a lot, but it was a nice change to have something fresh to create a sauce with, rather than opening up a can or a box.
It really is this simple, and makes a quick and easy touch of elegance to your midweek dinners or your weekend get togethers with friends.
Chanterelle Mushroom Sauce
* the amounts depend on how much sauce you want to make
beef broth chanterelle mushrooms (or any other fresh mushrooms) dry white wine (optional) salt and pepper
Gently clean and slice your mushrooms. Set aside.
Pan sear your chicken breasts to brown them, and then place in the oven to continue cooking.
In a skillet saute mushrooms in a small amount of olive oil. Slowly add beef broth, 1 cup at a time, allowing it to reduce before adding more. This will create a rich flavorful base for your sauce. Add a small amount of dry white wine to taste if you like. Season to taste.
You can thicken the sauce with a mixture of 1/1 cornstarch and water.