This Wild
Chanterelle Mushroom Sauce is a result of using the ingredient remainders from my holiday meals, with the intent to always use up what I have bought (and encourage you to do the same!).
This Wild
Chanterelle Mushroom Sauce also makes a great topping.
Not exact matches
I was looking for a creamy
sauce in which to feature my fresh
Chanterelle mushrooms and this looks like it will fit the bill.
I consulted several recipe books for different variations on how to make the actual gnocchi pasta and landed on Mario Batali's version, along with a
sauce inspired by my affection for
chanterelle mushrooms.
Around here it is a given that we have stuffing made by my brother - in - law, these rolls and
chanterelle mushroom gravy made by Nathan, and then turkey, mashed potatoes, green bean casserole, cranberry
sauce, and pies made by whomever.
«We would pick porcini and
chanterelles which she made into
mushroom soup or
sauce for steaks,» he says, «But I didn't learn about the medicinal, or the psychedelic, properties of
mushrooms until much later.