Chanterelle Sauce
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
20 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Calories
367 kcal
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Course
Main Course, Appetizer, Condiments
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Cuisine
American
Chanterelle Sauce
Description
Chanterelle Sauce features fresh chanterelle mushrooms sautéed with shallots and enriched by roasted garlic, which is softened by roasting in foil for an hour to lend a mild and creamy garlic flavor. The mushrooms release their juices to create a natural sauce base, enhanced by butter and a hint of Madeira or brandy. Corn kernels add occasional bursts of sweetness and texture, while cream smooths the sauce, giving it a luscious consistency.
The sauce is finished with fresh or dried thyme and freshly minced basil, contributing herbal brightness that balances the creamy sauce. It pairs well with grilled meats, poultry, or as a topping for toasted bread or pasta.
The recipe notes mention that roasting the garlic ahead of time reduces active prep time by one hour, allowing for easier cooking when ready to assemble the sauce.
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 1/4 cup butter unsalted
- 1 shallot minced, large
- 1/2 to 1 pound chanterelle mushroom chopped or pulled into small bits, fresh
- salt
- 1/4 cup Madeira optional, or sherry or brandy
- 1/2 teaspoon thyme or fresh, dried
- 1 cup corn kernel or cut from 1 ear
- 2/3 cup heavy cream
- 3 tablespoons basil minced or sliced thin, fresh
Instructions
- Preheat the oven to 400?. Slice off the top quarter of the head of garlic. Set it in a nest of foil, cut side up. Drizzle a little olive oil on the cut side. Close the foil over the garlic and set in the oven to roast for 1 hour. Remove, let it cool a little, then squeeze out the garlic from the paper. Set aside.
- Heat the butter in a large sauté pan over medium-high heat. When the butter is hot, add the minced shallot and sauté until soft, about 3 minutes.
- Add the chanterelles, salt everything in the pan well, and sauté until the mushrooms release their liquid. Add the reserved roasted garlic and mix it into the liquid until combined. Add the brandy, if using, and bring to a boil.
- Stir in the thyme, corn kernels and heavy cream. Drop the heat to medium-low. Let this cook a minute or three. Sprinkle the herbs over and serve.
Notes
- Roast the garlic ahead of time to reduce preparation time when making the sauce.
- If Madeira wine is not available, sherry or brandy can be used instead without significantly changing the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 104mg | 4% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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