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THE MAR VELOUS MUSHROOM
Chanterelles with Fonduta Cheese Sauce recipe by Chef Scott Carsberg of Lampreia on Star Chefs Chanterelles with Fonduta Cheese Sauce recipe by Chef Scott Carsberg of Lampreia on Star Chefs
Chanterelles with Fonduta Cheese Sauce
Chef Scott Carsberg of Lampreia – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

    Chanterelles
  • 1 pound Chanterelle mushrooms, cleaned and stems removed
  • ¼ cup olive oil
  • Sea salt, to taste

  • Cheese Sauce
  • 1 cup whole milk
  • 6 ounces Asti fontina cheese, cubed
  • 3 egg yolks

Method:

For Mushrooms:
Sauté mushrooms in oil over medium heat until golden brown. Add salt.

For Sauce:
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.

To Serve:
Spoon cheese sauce over cooked chanterelles.

 



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