First cut the shallots in half and clean them. Now chop them.
Then add a drizzle of oil to a hot pan and glaze the shallots.
Once they start to color add the cleaned chanterelles and pan fry them till golden brown with the salt.
When they have a nice color deglaze the pan with the vegetable broth and also add the sherry vinegar and the cream. Reduce it till almost all the liquid has vaporized.
Then transfer it into a blender and blend it till smooth. This is going to take a couple of minutes.
Once smooth add a knife tip of xanthan gum and blend it for another minute to prevent the cream from leaking any liquid once plated.
