Chanterelle Sauce from Wild Food by Roger Phillips
This is a most tasty and special sauce, which my friends John and Francine raved about after having it in Italy on pasta.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Stove
Ingredients
- salt and white pepper, butter as needed
- 1 glass of white wine
- 3 cloves garlic
- 1 cup (240 ml) chicken stock
- 10 chanterelles
- 4 shallots, chopped
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