2 lbs Sweet Italian Sausage
1 lb Idaho Potatoes, thin sliced
2 carrots, cubed
2 lbs fresh chanterelle chopped
2 onions, chopped
2 garlic clove, minced
4 tbsp butter
2 tsp dried rosemary
2 tsp dried thyme
4 bay leaves
½ cup dry white wine
4 cups chicken broth
salt
pepper
Grill Sausage and cut into rounds. Set aside.
Melt butter in a saucepan and saute onion and garlic until translucent. Add mushrooms, potatoes and carrot and saute briefly. Add herbs and bay leaf and saute briefly. Add wine and broth.
Season with salt and pepper and simmer for about 15-20 minutes on medium heat. Add Sausage and serve.