Posted: October 24 2016 in Recipes

Easily prepared, this can be served as a side dish with baked chicken, a roast, or grilled fish. It can also be used as a sauce for pasta or rice.

  • 1 pound chanterelles, cut in halves or quarters
  • 1 onion, chopped
  • 1/4 cup rich chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley
  • Arrange the chanterelles in a buttered casserole dish. Cover with the chopped onion. Cover the dish and bake in a preheated 350º oven for 20 minutes. Remove the cover, add the broth and cream, and continue to bake without the cover for another 15 minutes. Do not allow the cream to boil. Adjust the flavor by adding salt and pepper. Serve with the parsley sprinkled on top.