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Sauté onions or shallots in butter with a little oil. Add the cleaned and sliced chanterelles and sauté until they have released their juice and it has evaporated. Season with salt and pepper. Add cream and simmer gently. Whenever the liquid has cooked away, add more cream. This may take hours and creates a rich, intensely flavoured stew. Top with chopped parsley if you like.
Delicious!
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