First things first. Wash and dry your chanterelle mushrooms thoroughly. Slice them carefully to showcase their unique shape. Peel and finely chop the shallot. Gently pull off the thyme leaves, discarding the stems. This task is quite therapeutic.
In a pan over medium heat, melt the butter. Once it sizzles, add the chopped shallot. Sauté until that sweet aroma fills your kitchen, about 2 to 3 minutes. You want them soft, not browned.
Next, toss the sliced chanterelles into the pan. Gently stir, allowing them to soak up that buttery goodness. Cook for 5 to 7 minutes until they are tender. If you love that “wow” factor, don’t rush this step. Let the mushrooms become golden and develop flavor.
Once your mushrooms are perfectly cooked, pour in the heavy cream. Stir it in thoroughly. Watch as everything transforms into a dreamy, creamy concoction.
Add the white wine vinegar, fresh thyme leaves, and lemon juice. Season generously with sea salt and cracked black pepper. Taste and adjust to your personal preference.
Transfer your creamy mushroom dish to a serving bowl. Finish with a drizzle of olive oil and a sprinkle of fresh flat-leaf parsley. These little touches take presentation (and taste!) to a whole new level.
