Chanterelle Cream Sauce

This sauce is heavenly and really can go with anything. Steak, chicken, pasta, gnocchi, over toast, you can't go wrong! 

 INGREDIENTS:

• 6 oz chanterelle mushrooms
• 1 tbs butter
• 2 tbs finely minced shallots
• 2 cloves garlic, minced
• ¼ cup white wine
• 1 cup heavy cream
• ¼ tsp fresh or dried thyme
• ½ tsp cracked black peppercorns
• 1 tsp chicken bouillon granules or 1 cube HerbOX bouillion
  

 DIRECTIONS:

1. Clean the mushrooms and then chop into 1/2" slices/chunks
   (Rinsing is fine, because the extra water will be cooked off)
   
2. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
3. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. 
4. Add the remaining ingredients (wine, cream, thyme, bouillon) and the mushrooms and bring to a simmer. 
5. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. 
6. Remove the cover and continue to cook for another 5 minutes.
   (Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.)