veg
serves 4
60g / 2 tbsp butter
1-2 shallots, chopped finely
350g / 12oz fresh chanterelles
plain flour ( all purpose ), for dusting
salt and freshly ground pepper
90ml / 6 tbsp sour cream
5ml / 1tsp fresh dill, chopped
Melt the butter in a frying pan ( skillet ) and sweat the shallots
until soft and golden. Dust the mushrooms with the flour and add them
to the pan. Season with salt and pepper and fry gently for about 10
minutes without browning, so that the mushrooms exude their liquid and then
partially re-absorb it.
Stir in the sour cream and dill and allow to bubble gently until creamy.
Serve hot.