This is a recipe for creamy chanterelle sauce made with fresh mushrooms. It’s easy to make and ready on your table in less than 30 minutes!
Chanterelle mushrooms are beautiful yellow mushrooms that taste nothing like your store-bought button mushrooms.
They are flavorful on their own, so they are perfect to throw them in risotto or scrambled eggs.
My husband’s favorite way to enjoy them is to turn them into this delicious Chanterelle recipe:
How to make chanterelle sauce
Tools you will need:
- Measuring spoons
- Strainer – medium to large
- Cutting board & knife (preferably chef’s knife)
- Large skillet/frying pan – either a 10 or 11-inch/26 or 28-centimeter wide would be great
- Wooden or silicone spoon – for mixing
Ingredients:
- Fresh chanterelles
- Salt
- Black pepper
- Paprika
- Olive oil
- Butter
- Heavy cream
- Fresh dill
- Chicken stock (optional) – water will also work
The process is simple. First, take your time cleaning the mushrooms. This step is probably the most important one of all. Especially, when your produce is full of sand and dirt. I have explained below in more detail how to do it.
Once that part is done, prep them by cutting them into bite-size pieces.
Then they go in a hot skillet where your onion has been sauteing for a while. They might need about 5-7 minutes on medium-high heat and occasional stirring. What you want is to reduce the water content they are about to release.
You want to toast them slightly before adding seasoning and heavy cream. The cream should thicken after a while, and I recommend stirring at this stage.
The last thing to do is taste it. You might or might not need to add more salt or black pepper, depending on your taste.
Note: To see or print the full chanterelle recipe, make sure to scroll down to the bottom of this page.
Serving suggestions
Chanterelle sauce goes well with Italian gnocchi, mashed potatoes, steak, chicken or pasta.
How to clean chanterelles
When it comes to mushrooms, a general rule is to avoid using water and try cleaning them with a towel or brush.
BUT with chanterelles, this kind of cleaning would most likely not be sufficient to remove all the dirt. There are a lot of crevasses where sand, mud and soil can easily hide.
For that reason, make sure to use water to clean them! You can either soak them or rinse them until clean. I recommend using the rinsing method as in my opinion, it is the best option.
What herb is best with chanterelles?
Fresh dill goes well with cream-based sauces so if you have some fresh one, go ahead and add it to your sauce. Thyme or Italian seasoning go also well with mushrooms in general so you can use that too. Dried herbs should be added to the mushrooms at the beginning of cooking though!
Can I reheat it?
Yes, you can. Store any leftovers in an airtight container in the fridge and consume within a day.
To reheat, pour it into a saucepan or skillet, add a splash of milk and cook until warmed through.
Extra tips:
- Chanterelles come in all shapes and sizes. For that reason, take the instructions on how to cut them as a guide only. If they are very tiny, you don’t need to cut them at all! If too large, then go for bite-size pieces.
- Don’t keep your mushrooms in a plastic bag. It traps moisture which makes them go off faster. Use a brown paper bag instead!
- It is always best to use them shortly after you bought/picked them.
- Please remember that even salt and pepper vary from brand to brand. Always adjust the seasoning at the very end to avoid over seasoning.
- The cream thickens on its own. However, if for any reason it is too runny to your liking, you can thicken it by adding flour slurry or cornstarch slurry. To thin it, add milk or broth.
- Please note that the sauce will thicken up as it cools down.
A tip for another delicious chanterelle mushroom recipe
When we visited Mallorca in Spain back in 2018 we got the chance to visit a village that hosted Mushroom Festival.
We bought chanterelles and pan-roasted them with simple ingredients like salt, pepper and butter. We enjoyed them over a slice of fire-toasted artisan bread.
Now you can simply serve it over crostini, add fresh parsley and enjoy with a glass of wine. So good yet simple!
More recipes with mushrooms you might like to try
- Chicken and Mushroom Pie
- Stuffed Mushrooms
- Mushroom and Sun-dried Tomato Spaghetti
- Creamy Mushrooms Soup
Creamy Chanterelle Sauce
Ingredients
- 2 tablespoons olive oil , see note 1
- 1 onion (medium)
- 10.5 ounces chanterelle mushrooms , fresh (300 grams)
- 1 teaspoon paprika
- ¼ teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 1.5 cups heavy cream , see note 2
- 1-2 tablespoons fresh dill , finely chopped
- ½ cup low-sodium chicken stock or water (optional)
Instructions
- In a large skillet/frying pan, heat the oil. Add minced onion and saute for 5 minutes on medium-low, stirring once or twice.
- Meanwhile, clean the mushrooms under running water and roughly chop them. When using baby chanterelles, you don’t have to chop them. Add them to the skillet, once the onion is translucent. Increase the heat to high and cook for 5 minutes or until all the juices evaporate.
- Season with paprika, salt and pepper. Mix well and saute for 2-3 minutes on high.
- Pour in heavy cream, bring to boil. Reduce the heat to medium low and let it cook for 3-4 minutes before turning off the heat.
- Optional: If you find your sauce has thickened a lot, you can thin it down with low-sodium chicken stock/broth or water. Start with ¼ cup and add more only if needed.
- Serve over mashed potatoes, gnocchi, pasta or steak.
Notes
- Olive oil can be substituted with vegetable or sunflower oil.
- You can also use a combo of heavy cream and milk if you like.
- A splash of freshly squeezed lemon juice is also a tasty addition to the sauce.
Susan says
Amazing recipe and so easy to make. We just had it with pasta. Will double the recipe next time.
Julia | Happy Foods Tube says
Thanks so much for your feedback, Susan!