Chanterelles (girolles to the French) begin to emerge in late July and are rightly prized as one of the world’s greatest mushrooms. This delicate sauce works well with white meats and fish. Try it with a good corn-fed chicken breast with the skin left on and crisped up in a pan or under the grill. Alternatively you could try it with a firm white fish such as turbot.
50g butter
1 tbsp olive oil
2 shallots (finely chopped)
1 garlic clove (finely chopped)
150g chanterelles
75ml Calvados
150ml stock (preferably home made)
75ml double cream
2 tbsp chives (finely chopped)
Soften the shallots and garlic in the butter on a low heat for three or four minutes until translucent. Add the mushrooms and cook for a further minute. Pour in the Madeira. Meanwhile, heat another frying pan, add the remaining butter, the shallots and garlic and cook gently for 1-2 minutes until just softened. Turn up the heat, add the mushrooms and flash fry for a minute before adding the calvados. Flambé, add the stock and reduce by half before adding the cream. Season with salt and pepper and stir in the herbs. .
