Creamy Chanterelle Sauce

Name: Creamy Chanterelle Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons clarified butter; 1 small/medium onion; 3 garlic cloves; 1 pound (450g) chanterelle mushrooms; 1 tablespoon flour; 1/2 cup (120ml) heavy cream; 1/2 cup (120ml) chicken broth; 2 teaspoons Worcestershire sauce; 1/2 teaspoon lemon juice; salt and pepper; 1 tablespoon chopped parsley

User Reviews

4.7

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2 servings
Calories
318 kcal
Course
Dinner
Cuisine
European, International, Austrian, Polish

Creamy Chanterelle Sauce

Yael Holden

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Ingredients

Servings

2 tablespoons clarified butter or frying oil, or a mix of oil and regular butter
1 small/medium onion
3 garlic cloves
1 pound (450g) chanterelle mushrooms
1 tablespoon flour
1/2 cup (120ml) heavy cream 30-36%
1/2 cup (120ml) chicken broth or vegetable broth
2 teaspoons Worcestershire sauce
1/2 teaspoon lemon juice freshly squeezed
salt and pepper to taste
1 tablespoon chopped parsley

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Instructions

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 oil) in 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. Move the onions and garlic to the side of the pan and increase the heat to high.
Add the chanterelles and cook over high heat for 2 minutes. Add flour and cook for 30 seconds.
Add the cream, broth, Worcestershire sauce, and cook for another 2 minutes.
Take the pan off the heat. Season with lemon juice, salt, and pepper. Stir in chopped parsley.
Enjoy!

Notes

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.
If you don't have Worcestershire sauce, you can skip it altogether and add more lemon juice or add a splash of white wine (just after adding the garlic).
Calories = 1 serving (1/2 of the recipe). This is only an estimate!
The most important tip for cooking chanterelle sauce is to not cook the mushrooms for too long. Chanterelle mushrooms cook very quickly and you want them to still have a little bit of crunch.