Boistfort Valley Farm
Community Supported Recipe Box

Chanterelle Cream Sauce


  • 1/2 lb Chanterelle sautéed
  • 2-tablespoon butter
  • 2 tablespoons chopped sage
  • 1-tablespoon flour
  • 1-cup heavy cream


dish: side
season: fall

Melt the butter in a saucepan over low heat and stir in flour until a thick paste forms. Slowly add the milk to the flour stirring constantly to make a simple white sauce. Add sautéed chanterelle and heat through. Serve over grilled chicken breast or...