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Creamed Chanterelles with Sweet Corn and Chervil
FORAGER CHEF9Ingredients
50Minutes
340Calories
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Ingredients
US|METRIC
2 SERVINGS
- 4 oz. chanterelles (fresh, quartered or halved if large, left whole if small)
- 1 cup sweet corn (roasted, removed from the cobb, see my method for roasting corn in it’s jacket below)
- 2 Tbsp. shallot (diced, cut into 1/8 inch dice or chopped fine)
- 3/4 cup cream
- 1/2 cup meat stock (or vegetable broth, like corn stock!)
- 1/4 cup dry white wine
- 2 tsp. chervil (chopped, or tarragon)
- salt (to taste)
- 1/2 tsp. sugar
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium570mg24% |
| Potassium820mg23% |
| Protein8g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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