• Use high quality organic ingredients when available.
• 2-3 C. fresh Chanterelle mushrooms (If using dried, reconstitute by soaking in water for 1 hour)
• 1/4 C. chopped shallots
• 3/4 C. dry white wine
• 1 pt. heavy cream
• 2 Tbs. butter
• 2 cloves garlic, crushed
• 1 tsp. salt or to taste
• 1/2 tsp. black pepper or to taste
• 2 tsp. paprika
• 1-2 Tbs. flour

Lightly saute butter, garlic and shallots together in a medium sauce pan until flavors mingle. Add white wine and cream. Bring to a simmer and reduce heat to medium-low, stirring frequently. In a medium saucepan dry-saute the Chanterelles until excess water has evaporated and transfer to the cream mixture (skip this step if using dried Chanterelles.) Add salt, black pepper and paprika. Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the Chanterelles. Add 1 to 2 tablespoons of flour to thicken.

Serving suggestions:

Serve over fettuccine and top with fresh grated Parmesan.

Serve with baby greens salad with red ripe plum tomatoes.

Pair with a glass of the white wine that was used to make the sauce.