"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Teta Jovanka's Chanterelle Mushrooms in Light Cream Sauce Recipe

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This recipe for Teta Jovanka's Chanterelle Mushrooms in Light Cream Sauce, by , is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Wodynski
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pat of butter
1 small onion, finely chopped
1 garlic clove
mushrooms (chanterelles, if available)
Pinch of flour
Pinch of chicken bouillon
Splash of white wine

Directions:
Directions:
Melt butter in frying pan and add onion; let cook for 1 minute and add garlic. Cook for 2 minutes and add mushrooms, stirring constantly.

When mushrooms start to release liquid, add a pinch of flour and some chicken bouillon.
Add wine. Cook until mushrooms get soft and liquid thickens.

* Optional: add a bit of cream or sour cream during cooking

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Teta Jovanka and Arlette made this for us when we went to visit them in Martigny during our honeymoon. We would hike in the mountains every day to pick chanterelles and blueberries from the forests!

 

 

 

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