Chanterelle Mushrooms in Cognac Sauce

The chanterelle is considered to be one of the best wild mushrooms in the world.
Commonly known as the chanterelle or golden chanterelle. It is orange or yellow, meaty and funnel-shaped. It has a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent food mushroom. Up to 6.7% of their tissues is vitamin ; as for carotene, they can be as much as 23.1 %, surpassing all known mushrooms.
Chantarelles are common in northern parts of Europe and North America
It can not be grown in hot houses and must be harvested in the wild.

Chanterelle Mushrooms in Cognac Sauce 

• 1/2 pound Chanterelle Mushrooms
• 1/2 white onion (diced)
• 1/2 stick butter (sliced)
• 1/2 cup sour cream
• 1/4 cup Cognac

1. Do not wash or rinse the chanterelles, clean with a brush.
    Never wash mushrooms, as much of the flavor is lost in the process.
2. Slice mushrooms as necessary.
3. Saute mushrooms at high heat in a dry pan to remove moisture (about 2 minutes).
4. Turn heat down and then add diced onion and saute for 2 minutes.
5. And butter and saute for 2 minutes.
6. When onions turn translucent add sour cream and reduce until thick.
7. Add Cognac
8. Add salt and white pepper to taste.

Serves 4