Recipe for a delicious homemade chanterelle sauce that you will prepare in 15 minutes! This sauce goes perfectly with chicken or pork tenderloin. You can first fry the meat and then in the same pan start making the sauce according to the recipe or fry the meat separately and pour the sauce over it on a plate.
Potatoes, groats or pasta also go well with chanterelle sauce.
How to clean chanterelles easily and quickly?
It is difficult to clean the chanterelles because of the dirt. The easiest way would be to clean them under running water, but unfortunately, chanterelles easily absorb water and lose their taste. That’s why I first sprinkle the chanterelles with flour (2-3 tablespoons). Gently mix them with my hand so that the flour coats the chanterelles. I leave it for 2 minutes so that the flour sticks well to the dirt and then I rinse everything under running water. Flour with dirt absorbs water and quickly peels off from the chanterelles and the mushrooms remain clean and do not absorb much water.
You can also dip the chanterelles in salted boiling water. In hot water, the chanterelles will form mucus on their surface, which will facilitate the removal of dirt and prevent the loss of flavour. Stir the chanterelles and set it aside for a few minutes until the dirt settles to the bottom of the bowl. Then just fish out the chanterelles with a slotted spoon or sieve and pat dry on a paper towel.
Can I add more cream?
Of course! Add as much cream as you need, the more you add, the more sauce you get.
How to thicken the chanterelle sauce?
To the sauce, just add a little cream mixed with about 1 teaspoon of starch (potato or corn). Pour this mixture into the sauce, bring to a boil and the sauce will immediately begin to thicken. You can also mix starch with milk or water (cold or at room temperature) and add it to any sauce to thicken it.
What to replace the wine with?
I add wine to keep the sauce from being bland. If you do not want to add wine, you can acidify the sauce with a few drops of lemon juice or wine vinegar.
What cream to use?
I use 12% cream because the sauce comes out the least faty and is still creamy, but if you want you can use cream with a higher fat content. Remember that cream and sour cream are not the same! I use sweet cream for this.
The chanterelle sauce is perfect for people on vegetarian, flexitarian and pescatarian diets.
The following proportions make about 4 portions of sauce.
Read the step-by-step recipe on how to prepare creamy chanterelle sauce and watch the video below the recipe.
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Creamy chanterelle sauce
Creamy Chanterelle Sauce Recipe
- 200 g chanterelle
- 1 bunch dill
- 1 tbsp clarified butter (or regular butter or oil for frying)
- 300 ml cream 12% fat
- 1 onion
- ½ tsp starch
- 3 tbsp white wine
- 1 tsp lovage
- ½ tsp nutmeg
- ½ tsp thyme
- Chop the onion finely, fry in a pan until glassy and slightly golden.1 onion, 1 tbsp clarified butter
- Add salt, thyme, lovage and nutmeg. Lightly fry to release the aroma of spices. Pour the wine. When the alcohol evaporates, add the washed chanterelles.3 tbsp white wine, salt, 1 tsp lovage, ½ tsp nutmeg, ½ tsp thyme, 200 g chanterelle
- When the chanterelles are fried (slightly shrinked), add about ¾ of the cream, bring to a boil. To the rest of the cream, add starch (to thicken the sauce), mix, pour the mixture into the sauce, bring to a boil. Then add chopped fresh dill, pepper and salt to taste and the sauce is ready.1 bunch dill, 300 ml cream 12% fat, pepper, ½ tsp starch
Percent Daily Values are based on a 2,000 calorie diet