Directions

1. Chanterelle & Trumpet mushrooms. Cut mushroom top off so that you have a “flat” disc. Cut the top (what you just cut off) into semi-large chunks. Fry remaining large mushroom portion in oil and season with salt. Save mushroom oil.
2. In pot, combine rough chopped onion and cook until translucent. Add roasted garlic to taste and flour to thicken sauce. Add chopped mushroom pieces. Add liquid from rehydrated mushrooms. Let it thicken.
3. Add chopped parsley. Add pepper and salt. Add cream (to your desired taste). Cook to your desired consistency.
4. Serve over favorite pasta. Slice large mushrooms (fried) and add to top. Serve with sour cream of your choice.