Chanterelle ragout
400 g fresh chanterelles1 onion
2 tbsp butter
2 dl whipping cream
3 dl whole milk
dash of vermouth or sherry
2 tsp sugar
salt and pepper
Dice the chanterelles and brown them in a pan with the butter and onion. Add the cream and milk. Reduce the sauce by boiling and thin it if required with milk. Season with sherry, sugar salt and pepper. Boil early new potatoes as a side dish.