- 1/2 lb shallots, chopped fine
- 3 oz butter
- 2 lbs fresh chanterelles
- 1/2 cup white wine
- 6 oz (1 container) Stock Options Veal Demi-Glacé
- salt and white pepper to taste
- 1 cup heavy cream
Saute shallots in butter till translucent and add chanterelles. Cook gently to release flavor. Add Stock Options Veal Demi-Glacé. Return to a simmer and season to taste. Stir in cream and bring to simmer. Serve over green pasta or with a grilled chicken breast.