with Fonduta Cheese Sauce
Chef Scott Carsberg of Lampreia – Seattle, WA
Adapted by StarChefs
Yield: 4 Servings
- 1 pound Chanterelle mushrooms, cleaned and stems removed
- ¼ cup olive oil
- Sea salt, to taste
- 1 cup whole milk
- 6 ounces Asti fontina cheese, cubed
- 3 egg yolks
Sauté mushrooms in oil over medium heat until golden
brown. Add salt.
Bring milk to a boil. Meanwhile, combine cheese and yolks
in blender. Once milk has boiled, remove from heat, then pour
over cheese mixture and blend until smooth.
Spoon cheese sauce over cooked chanterelles.