Mushroom: Chantarelle Sauce

posted by Sisko 08-03-101 2:47 AM

Chantarelle Sauce

1 litre fresh chantarelles, cleaned and diced (about the size of your fingernail)
2 cm bit of a leek, washed and sliced
1 tbsp wheat flour, plain
4 decilitres milk, or cream when celebrating
1/4 tsp ground black pepper
1/2 tsp salt
1/2 tsp sugar

Put the mushrooms and leek rings into a skillet, on a high heat. When the mushrooms start to sizzle, turn the heat lower and fry them, mixing occasionally for 5-10 mins, until the excess moisture has evaporated. Sprinkle the mushrooms with the flour and mix. Pour in milk, Mix. Turn the heat very low, just so that the sauce simmers slowly. Let simmer for 10 minutes. Turn the heat off, add pepper, sugar and salt. Do not let boil anymore, as the milk may separate.

Serve with poached salmon, grilled steak, chicken breast, almost anything, and new potatoes.

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