Easy Chanterelle Mushrooms in Cream Sauce
2 tablespoons butter
3 shallots, minced
3 cups fresh wild chanterelle mushrooms, cleaned and quartered
1/2 cup heavy whipping cream
1 1/2 teaspoons all-purpose flour
1/2 teaspoon cold water, or as needed
1/2 teaspoon salt
1/2 teaspoon herbes de Provence, or to taste
fresh ground black pepper, to taste
1Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
2Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.