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!
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).
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.
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
- chanterelle pasta
- chanterelle potato pancakes (the instructions can be found in the potato pancakes recipe notes section)
- buckwheat risotto with chicken and chanterelle mushroom
- chanterelle soup
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
- 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
- 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.
– 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).