Creamy Chanterelle Sauce

For the creamy chanterelle sauce, clean the chanterelles and halve or quarter them lengthwise. Sauté shallots in hot butter, add chanterelles, season and deglaze with white wine.

Add whipping cream and reduce. Stir sour cream with flour until smooth and thicken the chanterelle sauce with it. Add whipped cream and parsley and season to taste.

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