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Creamy Chanterelle Sauce Recipe

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★★★★★

4.6 from 106 reviews

This creamy chanterelle sauce is a luxurious, savory accompaniment perfect for elevating your favorite dishes. Made with fresh chanterelle mushrooms sautéed in butter and combined with cream, broth, and a touch of Worcestershire sauce, this sauce offers a rich, velvety texture and a delicate earthy flavor balanced with a hint of lemon and fresh parsley.

Ingredients

Scale

Sauce Ingredients

  • 2 tablespoons clarified butter or frying oil, or a mix of oil and regular butter
  • 1 small/medium onion, finely diced
  • 3 garlic cloves, very finely chopped
  • 1 pound (450g) chanterelle mushrooms, rinsed and dried; large mushrooms cut into 2 or 3 pieces
  • 1 tablespoon flour
  • 1/2 cup (120ml) heavy cream (30-36% fat)
  • 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 fresh parsley

Instructions

  1. Prepare Mushrooms and Aromatics: Rinse the chanterelle mushrooms and pat them dry. Cut larger mushrooms into two or three pieces while leaving smaller ones whole. Dice the onion into small cubes and finely chop the garlic cloves.
  2. Sauté Onion and Garlic: Heat the clarified butter or frying oil in a large frying pan over low to medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the chopped garlic and continue to cook for an additional minute. Push the onion and garlic mixture to the side of the pan.
  3. Cook Chanterelles: Increase the heat to high, add the prepared chanterelle mushrooms to the pan, and sauté for about 2 minutes until they release their moisture and start to brown lightly.
  4. Add Flour: Sprinkle the flour over the mushrooms and cook, stirring, for 30 seconds to remove the raw flour taste and to help thicken the sauce.
  5. Add Liquids and Simmer: Pour in the heavy cream, chicken or vegetable broth, and Worcestershire sauce. Stir well and cook the mixture for about 2 minutes to let the sauce thicken and flavors meld.
  6. Finish the Sauce: Remove the pan from the heat. Season the sauce with freshly squeezed lemon juice, salt, and pepper to taste. Stir in the chopped fresh parsley for brightness and freshness.
  7. Serve: Enjoy the creamy chanterelle sauce over grilled meats, steamed vegetables, pasta, or your preferred dishes.

Notes

  • Use clarified butter or a neutral frying oil to prevent burning and add richness to the sauce.
  • For a vegetarian option, use vegetable broth instead of chicken broth and omit Worcestershire sauce if strict vegetarian (contains anchovies).
  • Make sure to dry the chanterelles well after rinsing to avoid excess water diluting the sauce.
  • The sauce pairs beautifully with grilled meats, poultry, fish, or roasted vegetables.
  • Adjust thickness by adding more broth or cream as desired.

Keywords: chanterelle sauce, creamy mushroom sauce, mushroom gravy, chanterelle recipe, savory sauce, easy mushroom sauce

Find it online: https://hannahdelgado.com/creamy-chanterelle-sauce-recipe/