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.