Chanterelle Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Roger Phillips

Published 1986

  • About

This is a most tasty and special sauce, which my friends John and Francine raved about after having it in Italy on pasta.


  • 10 chanterelles
  • 4 shallots, chopped
  • 3 cloves garlic


In a hot pan soften the shallots and garlic in a generous amount of butter, until transparent, then add the mushrooms, chopped in thin strips, toss and turn for a couple of minutes then add the stock, pour on the wine and allow to cook for at least 10 minutes. Make sure to reduce the liquid to about half so that the sauce is a fairly thick consistency. Salt and pepper to taste. (Make it strong