Mushrooms à la Savoyarde

Les Chanterelles à la Savoyarde

Preparation info

  • For


    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

At the Auberge, Mademoiselle Ray changes slightly the cooking of her wild mushrooms, since the size and texture vary among those she picks in the spring, summer and fall. She uses this cheesy-creamy method with the bright yellow chanterelles of July and August. I find that the recipe works almost equally well with our domestic mushrooms. (See menu with wines.)