Mushrooms (Cultivated or Wild) Sautéed in Cream

Name: Mushrooms (Cultivated or Wild) Sautéed in Cream (Chanterelles, ou Trompettes des Morts, Sautées â la Crème)
Prep time: 15 min
Total time: 15 min
Cuisine: French
Ingredients: Heavy cream (1 cup); Parsley (about 4 Tb, chopped); Crystal salt, freshly ground pepper; Small button mushrooms (1 lb.); Sweet butter (8 Tb); Crystal salt, freshly ground pepper

Chanterelles, ou Trompettes des Morts, Sautées â la Crème

Preparation info

For
4
people

Difficulty
Easy
Ready in
15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

An excellent opening course or a side-dish accompaniment to a main course whenever fine mushrooms are available.

Ingredients

Staple Items

Sweet butter (8 Tb)
Toast slices (4)

Europe
France
Starter
Side dish
Vegetarian
Gluten-free

Method

Carefully wipe each mushroom clean with a damp doth. Never wash mushrooms by soaking in water–it dilutes the flavor oils inside the gills. Put mushrooms into dry frying pan over medium-low frying heat and stir them around, so they get rid of their water. If bottom of pan actually runs with water, pour it off. Put in the 8