Like all sauces, the mushroom cream sauce can be prepared well in advance and stored. However, once the sauce has been prepared, it is advisable to pass the sauce through a fine sieve and store it separately from the insert. This makes it easier to reheat and the mushrooms, once cooked, only have to be added again.
- Brush the chanterelles (or other types of mushrooms) or wash them briefly in cold flour and drain well
- Cut mushrooms to "fork size", small mushrooms can be left whole
- Fry the onion brunoises in . . .