Description

Chanterelle mushrooms can be expensive, but they make a wonderfully delicious sauce for your favorite steaks. They have a fruity smell and a peppery taste that will go equally well on chicken or pork dishes as well.

Ingredients

• 4- 8 oz. top sirloin, New York, or Rib eye steaks
• salt and pepper
• Sauce:
• 6 oz. chanterelle mushrooms, fresh or dried and reconstituted
• 1 T. butter
• 2 T. finely minced shallots
• 2-3 cloves garlic, minced
• 1/4 c. white wine
• 1 c. heavy cream plus more for thicker sauce, if desired
• 1/4 t. dried thyme
• 1/2 t. cracked black peppercorns
• 1 t. chicken bouillon granules
• fresh parsley, for garnish

Steps

1. Carefully clean the mushrooms with a paper towel.
2. Fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
3. Melt butter in the pan; saute the shallots and garlic until tender, about 3 minutes. Add remaining ingredients and mushrooms; bring to a simmer. Reduce heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover; continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.