Introduction

This creamy chanterelle sauce is a rich and flavorful way to elevate your favorite dishes. With tender chanterelle mushrooms simmered in a luscious cream sauce, it’s perfect for serving over pasta, meat, or vegetables. Easy to make and wonderfully aromatic, this sauce is a fantastic addition to any meal.

A silver pan filled with creamy light beige sauce mixed with many small golden brown chanterelle mushrooms scattered evenly throughout. Small pieces of fresh green herbs are mixed on top for color contrast. A wooden spoon with a long handle rests in the pan, partially covered in the creamy sauce and mushrooms. The pan is placed on a beige and white striped cloth, with scattered chanterelle mushrooms and some green parsley leaves around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 freshly squeezed lemon juice
Salt and pepper to taste
1 tablespoon chopped parsley

Instructions

Step 1: Rinse and dry the chanterelles. Cut larger mushrooms into two or three pieces, leaving smaller mushrooms whole.
Step 2: Dice the onion into small cubes and finely chop the garlic cloves.
Step 3: Heat the butter or oil in a large frying pan over low to medium heat. Add the onions and cook for about 5 minutes until translucent.
Step 4: Add the garlic and cook for another minute. Move the onion and garlic mixture to the side of the pan and increase the heat to high.
Step 5: Add the chanterelle mushrooms and cook over high heat for 2 minutes, stirring occasionally.
Step 6: Sprinkle the flour over the mushrooms and cook for 30 seconds to remove the raw flour taste.
Step 7: Pour in the heavy cream, broth, and Worcestershire sauce. Stir well and cook for an additional 2 minutes until the sauce thickens slightly.
Step 8: Remove the pan from heat. Season the sauce with lemon juice, salt, and pepper to taste, then stir in the chopped parsley.
Step 9: Serve warm over your choice of pasta, meat, or vegetables and enjoy!

Tips & Variations

Use vegetable broth to make this sauce vegetarian-friendly.
For a lighter version, substitute heavy cream with half-and-half or use a plant-based cream alternative.
If you can’t find fresh chanterelles, substitute with other wild mushrooms or cremini mushrooms.
Add a splash of white wine before adding the cream and broth for extra depth of flavor.

Storage

Store leftover chanterelle sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating. If the sauce thickens too much after refrigeration, stir in a splash of broth or cream while reheating to restore the desired consistency.

How to Serve

A pan filled with a creamy light beige sauce mixed with small to medium-sized golden brown chanterelle mushrooms spread evenly throughout. Small bits of fresh green herbs are scattered over the surface. A wooden spoon rests in the pan, with a few mushrooms held on it. The pan sits on a white marbled surface next to some fresh green parsley sprigs and a white and gray striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chanterelle mushrooms instead of fresh?

Yes, but you should rehydrate the dried mushrooms in warm water for about 20 minutes before using. Drain them well and save the soaking liquid to add flavor to the sauce by substituting part of the broth.

Is this sauce suitable for gluten-free diets?

The recipe calls for flour to thicken the sauce, which contains gluten. You can replace it with a gluten-free flour or cornstarch slurry to make the sauce gluten-free.