Ingredients
- several Chanterelles
- good French sea salt
- unsalted butter
- tarragon
- cream
- shallots
Preparation
Take some good French sea salt and sprinkle into a heavy bottomed pan, add coarsely broken up chanterelles over high heat and "dry sauté" for a few minutes until the moisture is removed. Have a sip of fine wine. Add unsalted butter in a good amount, stir, cook for 5 minutes or so, add tarragon, some cream, and some shallots. Done deal.