Put a frying pan over a medium heat and add the butter.
2 oz unsalted butter
Add the chanterelle mushrooms and sauté until soft. Remove the mushrooms from the pan and put to one side for now. Place foil over them to keep them warm.
2 cups chanterelle mushrooms
Add the tablespoon of butter to the pan and add the diced shallots cooking until translucent and softened.
½ oz unsalted butter, 2 medium shallots
Add the white wine, parsley and tarragon and reduce the heat until it starts to simmer. Leave for 1 – 2 minutes until the sauce has reduced in volume.
¼ cup white wine, ½ tsp tarragon, 1/2 tsp parsley
Add the corn starch to the stock/broth and stir to combine before adding to the sauce. Increase the heat until it starts to boil. Continue to stir until the sauce thickens.
1 tbsp corn starch, 2 cup chicken stock
Add the mushrooms back to the pan and stir to heat up.
Taste and season accordingly with salt and pepper.