Login to Save Like

Ingredients

• 1 Tbsp. Unsalted Butter
• 12 ounce Chantrelle Mushrooms, sliced
•     Lengthwise
• 24 ounce Salmon Fillets or possibly Steaks,
•     Cut 3/4" to 1" thick
• 3/4 c. Fish Stock
• 1/4 c. White Wine
• 1 Tbsp. Shallots, minced
• 2 Tbsp. Lemon Juice
• 1/2 tsp Dijon Mustard
• 1/4 c. Heavy Cream
•     Salt and Pepper
•     Minced fresh chervil,
•     Chives and Parsley

Description

Cooked Mushrooms: In A Large Skillet, Heat Butter Over Medium Heat. Add In Chantrelles. Cover With A Buttered Round Of Waxed Paper And Lid. Cook 5 Min Till Tender. Remove…

Cook Eat Share