Chanterelle Cream Sauce

1/2 ounce Ostrom's dried chanterelles, reconstituted and chopped reserving soaking liquid.
3/4 cup cream
2 tbs. shallots, chopped
2 tbs. parsley, chopped
2 tbs. butter
2 tbs. Madeira wine or brandy
1tbs. flour
Salt and pepper to taste

Combine soaking liquid and cream and set aside. In a medium saucepan sauté shallots and parsley in butter until shallots are soft. Add mushrooms and sauté for 1 minute. Add cream mixture and wine or brandy, stir and simmer for about 3-5 minutes. Stir in flour to thicken, add salt and pepper to taste. Pour over pasta, meat or poultry.

Serves 2



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