polish/ Sauces/ vegetarian dinner

Creamy chanterelle sauce

3 September 2019 | Last Updated: 22 June 2021 By Aleksandra

The best creamy chanterelle sauce recipe. It’s made with heavy cream, garlic, and parsley. It’s a must-try during the short chanterelle season!

Chanterelle sauce in a pan.

Creamy chanterelle sauce ingredients

  • chanterelle mushroom – although this is a chanterelle mushroom sauce recipe, it would also work well with easier to get and available all year round button mushrooms or cremini mushrooms
  • cream – you can use heavy cream or heavy whipping cream (30-36% fat content)
  • broth – you can use either vegetable broth or chicken broth
  • onion and garlic – add lots of flavor to the sauce
  • parsley – adds freshness to the sauce and also a pop of color! can be swapped for dill (fresh or frozen), you could also add fresh or dried thyme (add fresh thyme with the garlic and dried thyme with onions)
  • what makes this chanterelle cream sauce special is the addition of Worcestershire sauce – it adds a lot of delicious umami flavor to the sauce. The chanterelle sauce made with the addition of Worcestershire sauce tastes much better than a white wine-based sauce. If you don’t have Worcestershire sauce or you can’t find it, you can skip it altogether or add a splash of dry white wine (just after adding the garlic).
Labeled ingredients for chanterelle sauce.

Serving suggestions

Chanterelle sauce is really the best way to cook chanterelle mushrooms. This sauce is so versatile, it will go well with many dishes. You can serve it with:

  • ricotta gnocchi or potato gnocchi (or Polish kopytka – potato dumplings similar to gnocchi)
  • pasta (like spaghetti or tagliatelle) – vegetarian option
  • pasta + pan-fried chicken breast / pork chops / steak.
Chanterelle sauce in a pan with a wooden spoon.

Should I wash chanterelles for the chanterelle sauce?

In my opinion, yes. I usually rinse the mushrooms quickly with water until clean and not covered with dirt. Some say that the chanterelles should not be washed with water, but cleaned gently with a damp towel, sponge or brush, so that they do not soak up water. I wash my chanterelles, because first of all, it takes less time, and secondly, it doesn’t make that much difference in taste here (the flavor will NOT wash away).

Chanterelles can easily soak up water, but they also naturally contain a lot of water. I made two batches of this sauce and tried it side-by-side, with the mushrooms cleaned with a brush and mushrooms washed with water. Chanterelles cleaned with a brush were a little easier to brown on a pan, but there was no significant difference in taste between the two sauces.

Browning usually brings a lot of flavor to the dish, but here we have heavy cream, butter, broth, mushrooms, and Worcestershire sauce. They add so much flavor to the sauce, making the flavor from browning the mushrooms not very noticeable.

Cleaning the mushrooms thoroughly is very important, you don’t want the dirt to end up in your meal. Cleaning each mushroom separately is so time-consuming, in comparison to just washing them in water.

The browning of the mushrooms will also depend on their quantity. A small amount of mushrooms cooked in a large frying pan over high heat will be much easier to brown. In this recipe, chanterelles will immediately release water because there are simply a lot of them.

To dry the chanterelles, you can use a salad spinner or you can wash the chanterelles, leave them in the fridge overnight to dry and cook them the next day.

Chanterelle sauce step by step

STEP 1: Heat the butter (or oil) in a large frying pan, add the chopped onion and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute.

STEP 2: Add the chanterelles, cook over high heat for 2 minutes.

STEP 3: Add the cream, broth, Worcestershire sauce and cook for another 2 minutes.

STEP 4: Add the flour (if using), bring the sauce to a boil, take the pan off the heat. Season with salt and pepper, stir in chopped parsley.

More chanterelle recipes

Here you’ll find all my chanterelle mushroom recipes.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Creamy chanterelle sauce

The best creamy chanterelle sauce recipe. It’s made with heavy cream, garlic and parsley. It’s a must try during the short chanterelle season!
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chanterelle sauce
Print Recipe
4.5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 247kcal
Author Aleksandra

Ingredients

  • 1 tablespoon clarified butter or frying oil
  • 1 small onion
  • 3 garlic cloves
  • 14 oz chanterelles 400g
  • 1/2 cup heavy cream 30-36%
  • 1/2 cup vegetable or chicken broth
  • 2 teaspoons Worcestershire sauce you can skip it or add a splash of dry white wine
  • 1-2 teaspoons flour can be omitted
  • salt and pepper to taste
  • 1 tablespoon chopped parsley or dill

Instructions

  • Rinse and dry the chanterelles. Cut large mushrooms into two or three parts, leave smaller mushroom whole.
  • Cut the onion into small cubes, chop the garlic very finely.
  • Heat the butter (or oiin a large frying pan, add the onion and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute.
  • Add the chanterelles, cook over high heat for 2 minutes.
  • Add the cream, broth, worcestershire sauce and cook for another 2 minutes.
  • Add the flour (if using), bring the sauce to a boil, take the pan off the heat.
  • Season with salt and pepper, stir in chopped parsley.
  • Enjoy!

Notes

* How to clean and dry the chanterelles: Rinse the mushroom thoroughly under water, then dry using a salad spinner or patting the mushroom gently with paper towels. You can also wash the chanterelles, leave them in the fridge overnight to dry out and cook them the next day.
* This sauce is very versatile, it will go well with many dishes. You can serve it with:
– ricotta gnocchi or potato gnocchi
– pasta (like spaghetti)
– pasta + pan-fried chicken breast / pork chops / steak
– potato dumplings.
* If you don’t have Worcestershire sauce or you can’t find it, you can skip it altogether or add a splash of white wine (just after adding the garlic).
Course dinner, Main Course, sauce
Cuisine european, international
Keyword chanterelle sauce, creamy chanterelle sauce

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17 Comments

  • Reply
    Diana Lee
    19 September 2021 at 19:32

    Would this sauce go well with salmon?

    • Reply
      Aleksandra
      19 September 2021 at 19:33

      Yes, it will!

  • Reply
    Alston
    31 August 2021 at 19:40

    Superb…in the South of Austria with a bucket of these freshly picked beauties and stumbled on your recipe. Turned out amazing….served with a nice thick filet of beef, potato puree and buttered spinach. Did a little remix of shallots instead of onion, lemon olive oil to sauté the garlic and shallots, thyme, and a splash dry riesling. Added a few lumps of butter at the end to avoid splitting. Used a water/cornstarch mix to thicken the sauce instead of flour. Restaurant quality, plates cleaned. Danke! 😉

    • Reply
      Aleksandra
      31 August 2021 at 20:04

      Thank you so much for such a detailed wonderful review! Bitte schön!

  • Reply
    DMunny
    15 July 2021 at 20:51

    5 stars
    Great recipe. I used olive oil in place of butter for the first step and let it simmer a touch longer at the end to thicken once I added the flour. After I added the proper amount of salt, it was fantastic. Served over pasta but see how this would go well over steak also. Will definitely be making it again.

    • Reply
      Aleksandra
      16 July 2021 at 06:48

      I’m glad you liked it, thank you for your comment!

  • Reply
    Anina Bach
    5 February 2021 at 02:34

    5 stars
    Delicious and decadent recipe! Reminds me of my Oma’s. Only recommendations would be to add some fresh lemon juice at the end to brighten it up!

    • Reply
      Aleksandra
      5 February 2021 at 05:49

      lemon juice would be lovely here!

  • Reply
    Anna
    8 November 2020 at 00:51

    3 stars
    3 stars for recipes as written. I really wanted to like this, out of simplicity’s sake but with a couple adjustments, it’s awesome. I felt that the dish lacked something, but the addition of some thyme and sage, the depth was changed dramatically and really took it from “meh” to “wow.” Don’t skip the Worcestershire but be SURE to add the herbs, and plenty of salt and pepper.

  • Reply
    Caryn
    15 October 2020 at 00:48

    Does this recipe freeze well? Or best eaten fresh? Thanks!!

    • Reply
      Aleksandra
      15 October 2020 at 05:43

      I don’t think it can be frozen – the cream will split!

  • Reply
    Asha
    16 August 2020 at 18:40

    I loved the Worcestershire sauce with it, really worked! Lovely, simple recipe – thank you 🙂

    • Reply
      Aleksandra
      16 August 2020 at 19:08

      I’m happy to hear that, thanks for letting me know 🙂

  • Reply
    Martha
    13 August 2020 at 04:05

    I wanted to like this but the Worcestershire just seemed like it didn’t belong in this dish

    • Reply
      Aleksandra
      13 August 2020 at 05:19

      I’m sorry to hear that! You can easily omit the Worcestershire sauce if you don’t like it.

  • Reply
    Dragana
    7 August 2020 at 02:01

    Made this twice in the last 24 hrs with freshly picked chanterelles. Delicious!!

    • Reply
      Aleksandra
      7 August 2020 at 06:34

      I’m happy to hear that!

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