Mushrooms (Cultivated or Wild) Sautéed in Cream

Chanterelles, ou Trompettes des Morts, Sautées â la Crème

Preparation info

  • For


    • Difficulty


    • 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.


Staple Items

  • Sweet butter (8 Tb)
  • Toast slices (4)


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