AUCHENDEAN LODGE HOTEL
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Auchendean's Simple Chanterelle Sauce

Suitable for fish and light meats; Polenta and French Toast.
Variations: Add shallot to the pan prior to the fung.
Add fennel seeds to the pan prior to the fung.
Add fresh herbs - esp tarragon with the cream
Add all of these!!

I lb of fresh, cleaned chanterelles
I oz butter or Olive oil
1 - 2 tablespoonsful dry sherry
1/4 pint Double Cream
salt and pepper

1) Cook the fungi over a low heat at first, until they are wilted.
2) If a great deal of liquid comes out, drain it off into another pan, and evaporate until syrupy.
3) Pour back into the pan with the mushrooms, and add the sherry. Bring to the boil.
4) Add the cream and re-boil, continuing until the right consistency is reached,
5) Season as required

ENJOY!