Sauce made from chanterelles

Chanterelles sauce

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Chanterelles are edible wild funnel-shaped mushrooms of yellow colour. They have a distinct, slightly peppery flavour. These mushrooms are an excellent addition to soups, sauces, stuffing or risottos. They work well both in meat and vegetarian dishes.

As the chanterelle season is now underway, I could not refuse to prepare a dish with it in the lead role. I chose a very simple chanterelle sauce, which is not very time-consuming and quite easy to make. I seasoned the sauce with a bit of ground turmeric and fresh thyme. Below I am leaving you a recipe for the chanterelle sauce and I hope you will enjoy it ­čÖé

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Sauce made from chanterelles
Sauce

Ingredients for chanterelles sauce.

  • 200 g chanterelles
  • 1 tablespoon of butter
  • 2 springs of fresh thyme
  • 3/4 teaspoon of salt
  • 1/6 teaspoon of black pepper
  • 300 ml water
  • 200 ml cream (30%)
  • 1 full teaspoon of potato flour
  • 1/4 teaspoon of turmeric

How to make chanterelles sauce.

Clean, rinse and dry the chanterelles. Cut the larger chanterelles into smaller pieces, but leave the small ones whole. Put the cleaned mushrooms on a pan and fry them over a medium heat for about 2-3 minutes. The mushrooms should release and evaporate their juice. Then, add the butter and thyme sprigs and continue frying over a medium heat for 6 minutes. Next, pour in water, add turmeric, salt and pepper and bring it all to a boil. Mix the cream with potato flour in a cup, then pour it into the boiling chanterelles. Bring it all to a boil again, then simmer for 3-4 minutes. I recommend serving the chanterelle sauce with mashed potatoes, any type of meat, pasta, dumplings or Silesian dumplings.

Sauce made from chanterelles
Sauce

Good to know when making chanterelles sauce.

Young, fresh chanterelles are best for chanterelle sauce. Such chanterelles are soft just after a few minutes of stewing. Larger and older specimens will take a little more time on the heat before they become soft. You can also use frozen mushrooms to prepare the chanterelle sauce. After removing them from the freezer, frozen mushrooms should be treated with boiling water for a few seconds. This will soften up the bitter taste of the mushrooms that they often have when thawed out.

The chanterelles should not be soaked in water for too long. It is best to put them in a bowl, rinse quickly and dry in a colander.

Do you like dishes with chanterelles? If so, try our recipe for Rice with chanterelles.

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