Chanterelle Mushroom Cream Sauce Recipe

White Scribbled Underline

FRANK CAMPANELLA'S

What better way to compliment a beautiful 2.5 pound tomahawk ribeye than to top it with a velvety Chanterelle Mushroom Cream Sauce.

- Chanterelle Mushrooms - Heavy Cream - Butter - Shallot or Red Onion - Prepared Horseradish - Parsley - Garlic - Real Salt - Black Pepper

Ingredients

Step 1

Clean and gently rinse mushrooms, pat dry and tear into bite size pieces.

Step 2

Sauté mushrooms over medium heat with butter for 20-30 minutes until tender add shallots and garlic, continue to sauté until softened.

Step 3

Add seasoning, parsley and horseradish. Add heavy cream and simmer until sauce has reduced.

Step 4

Remove from heat and cover until time to serve.

Curved Arrow

CLICK BELOW TO SEE FULL RECIPE