Chanterelle sauce

4 portions

Ingredients:

• about 400 g of fresh mushrooms or 1 bottle (approx. 200 g) fungus
• 2-3 tablespoons butter
• 2.5 tbsp plain flour
• 3 cups whipping cream
• 1 tbsp veal stock
• 0.5 tsp salt
• ev. 1 teaspoon soy sauce
• 1 krm white pepper

If using fresh mushrooms:

1. Rensa svampen; Borsta av jord och skräp och skär av fula kanter.
2. Lägg kantarellerna i en kastrull. Sätt på plattan på svag värme. Efter en stund börjar det fräsa, det är vattnet i kantarellerna som börjar sippra ut.
3. Let it sizzle on and stir every now and then, if it sticks to the bottom of the pan, lower the heat and / or add a teaspoon of cooking oil or butter.
4. When fried for a while, you notice that the fungal volume was much smaller. This is because the water leaked out.
5. When the liquid is gone, add the butter and cook a few minutes. Sprinkle with flour and then dilute with cream a little at a time while whipping so that there will be lumps in the flour. Increase temperature and bring to boil. Add the veal stock, salt, white pepper and ev. soy.
6. Reduce temperature and simmer a few minutes. Season with veal stock and spices. Dilute with milk or water if you think the sauce is too thick.

Om du använder kantareller på burk:

1. Place flour in a saucepan. Whip it out with a little of the cream and make every post with the cream so it becomes a smooth and lump-free mix.
2. Bring to a boil. Add the spices and chanterelles.
3. Reduce heat and simmer a few minutes.
4. Smaka av med kryddorna. Späd med mjölk eller vatten ifall du tycker såsen är för tjock.