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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
- 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.
* 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).