Duxelles chanterelle
1 pound fresh chanterelles (thoroughly cleaned)
2 small shallots, finely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley leaves (about 6 sprigs)*
4-5 tablespoons unsalted butter
½ teaspoon kosher salt or coarse sea salt
½ teaspoon freshly ground black pepper
1-2 tablespoons white wine
Finely chop the mushrooms by hand or in a food processor.
Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and sauté until softened, stirring occasionally. Add the mushrooms, salt and black pepper. Cook until the mushrooms have softened, 4-5 minutes. Increase the heat to medium high, add the wine and cook until most of the liquid has evaporated.
Add the cream and cook, stirring, until the cream begins to thicken. Remove from heat and serve hot as a sauce over pasta, or at room temperature as a topping for toast.
*Fresh tarragon can be used instead of parsley, 1 teaspoon instead of a tablespoon.
