Best 2 Chanterelle Mushroom Cream Sauce Recipes

Chanterelle mushrooms are known for their meaty texture and nutty flavor, making them a delight for any mushroom lover. However, their short season and delicate nature can make them a challenge to cook with. If you're looking for a delicious and versatile way to enjoy chanterelles, look no further than a chanterelle mushroom cream sauce. This creamy, savory sauce is perfect for pasta, chicken, fish, or vegetables, and it's easy to make with just a few simple ingredients. In this article, we'll guide you through the steps of creating the best chanterelle mushroom cream sauce, ensuring you have a delicious and memorable dining experience.

Here are our top 2 tried and tested recipes!

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Easy Chanterelle Mushrooms in Cream Sauce image

Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.

Provided by monika1969

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
3 shallots, minced
3 cups fresh wild chanterelle mushrooms, cleaned and quartered
½ cup heavy whipping cream
1 ½ teaspoons all-purpose flour
½ teaspoon cold water, or as needed
½ teaspoon salt
½ teaspoon herbes de Provence, or to taste
fresh ground black pepper, to taste

Steps:

Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Shrimp and Chanterelles in White Wine Cream Sauce image

This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!

Provided by Penny Stettinius

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs shrimp, cleaned and peeled
1 lemon, juiced
1/2 cup butter
1 tablespoon olive oil
1/2 lb mushroom, chopped
2 tablespoons onions, minced
2 cups dry white wine
1 1/2 cups heavy cream
3 extra-large egg yolks
kosher salt and freshly cracked black pepper
cayenne

Steps:

Toss the shrimp with lemon juice.
Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
Season with salt and pepper.
Add the onions and cook another 2 minutes.
Remove shrimp, mushroom and onion mixture from pan and save on a plate.
Deglaze the saute pan with the wine, allowing it to come to a boil.
Reduce the wine by half.
Add 1/2 of the cream stir, reducing the heat to medium.
Beat the egg yolks with the remaining cream.
Add a little of the hot cream/wine mixture to the yolks to temper them.
Beat well and then add the eg mixture to the sauce.
Correct the seasonings.
Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
Garnish with a lemon slice and serve.
Enjoy!

Nutrition Facts : Calories 627.3, Fat 44.7, SaturatedFat 25.1, Cholesterol 457.5, Sodium 366.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.6, Protein 35

Tips:

Use fresh chanterelle mushrooms. Fresh chanterelles have the best flavor and texture. If you can't find fresh chanterelles, you can use dried chanterelles. Be sure to rehydrate them according to the package directions before using them.
Clean the chanterelle mushrooms thoroughly. Chanterelles can be quite dirty, so it's important to clean them thoroughly before using them. Use a soft brush to remove any dirt or debris from the mushrooms. You can also rinse the mushrooms gently under cold water.
Cook the chanterelle mushrooms until they are tender. Chanterelles should be cooked until they are tender but still have a slight bite to them. Overcooking the mushrooms will make them tough and chewy.
Use a good quality cream. The cream is one of the main ingredients in this sauce, so it's important to use a good quality cream. Use a cream that is at least 35% fat. This will help to create a rich and flavorful sauce.
Season the sauce to taste. Be sure to season the sauce to taste with salt and pepper. You can also add other seasonings, such as garlic, onion, or herbs, to taste.

Conclusion:

Chanterelle mushroom cream sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, chicken, fish, or vegetables. The sauce is also easy to make and can be ready in just a few minutes. So next time you're looking for a quick and easy way to add flavor to your meal, try chanterelle mushroom cream sauce.