Description
Delicious sauce with chanterelles perfect for any meat and garnish.
Ingredients
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Mushrooms
650 g
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Carrots
80 g
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Shallots
40 g
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Cream
500 ml
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Milk
200 ml
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Corn starch
1.5 Tbsp
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Soy sauce
2 Tbsp
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Sauce
2 Tbsp
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Peppers red hot chilli
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Salt
-
Bay leaf
1 piece
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Oregano
-
Roots
1 tsp
Cooking
Chanterelles were boiled and put in a saucepan. Cut finely onion, on a coarse grater rubbed carrot, poured everything in a pan and poured the milk.
The pot put on the stove on medium heat and cooked for about 10 minutes.
Cream poured into a bowl, poured starch, pepper, salt, oregano and dried roots. Added a Bay leaf, I poured the Kikkoman sauce and Sweet chili. Well stirred, and poured the cream into a saucepan.
The contents of the pan were mixed and left under a cover on small fire for 10 minutes.
Bring to the table mushroom sauce with boiled potatoes and baked chicken.
Kikkoman soy sauce.
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