3 tbsp unsalted butter
1 large shallot, minced
½ pound chanterelles, brushed clean & roughly chopped
1 cup crème fraiche
3-4 sprigs fresh thyme
Melt the butter in a large skillet over medium heat, add shallots & sauté until they’re soft, 2 minutes or so. Add the chanterelles & sauté over medium heat until the mushrooms release their liquid, then that liquid cooks off, about 8 minutes.
When the liquid from the mushrooms has cooked off, add the crème fraiche & thyme and continue to cook until the crème fraiche has reduced by about half. Season with salt & freshly ground pepper to taste.
Yields 8 portions as a sauce for salmon, or 4 for pasta.