Ingredients for 4 persons

 225gr oyster mushrooms

. 2 small leeks julienned.

2 cups 125ml white wine.

2 cups 125ml white wine

2 cups heavy cream.

2 cup 125ml heavy cream.

30ml butter

1 teaspoon 5 ml salt

 1 teaspoon pepper.

Pinch nutmeg.

Method:

Remove the stems from mushrooms. In a large skillet heat butter over medium heat.

 Until leeks are strong.

. Add the mushrooms to skillet . cover and high heat until sauce has thickened and simmed simmer gently for 10 to 15 minute. Remove chiken and keep warm.

. Add the mushrooms to skillet . Cover over high heat until sauce has thickened and gently for 1 minute.

Season with salt and pepper and nutmeg.

Spoon sauce over chicken and serve hot.

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