Description
This creamy chanterelle sauce is a rich, flavorful topping perfect for enhancing grilled meats, steamed vegetables, pasta, and other dishes. Made with sautéed chanterelle mushrooms, aromatic onions and garlic, and thickened with cream and flour, it combines a velvety texture with a delicate earthy flavor. The addition of Worcestershire sauce and lemon juice lifts the sauce and balances the richness.
Ingredients
Scale
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
- Prepare Mushrooms and Aromatics: Rinse the chanterelle mushrooms carefully and pat them dry using a towel. Cut any large mushrooms into two or three pieces, leaving smaller ones whole. Dice the onion finely and chop the garlic cloves very finely to prepare for sautéing.
- Sauté Onion and Garlic: Heat clarified butter or frying oil in a large frying pan over low to medium heat. Add the diced onion and cook gently for about 5 minutes until translucent and softened. Add the chopped garlic and cook for another minute, stirring frequently. Push the cooked onion and garlic mixture to one side of the pan to make room for the mushrooms.
- Cook Chanterelles: Turn the heat to high and add the prepared chanterelle mushrooms to the pan. Sauté the mushrooms for about 2 minutes, stirring occasionally, until they release their moisture and begin to brown lightly, developing flavor.
- Add Flour: Sprinkle the flour evenly over the mushrooms and stir constantly for 30 seconds to cook out the raw taste of the flour. This also helps to thicken the eventual sauce.
- Add Liquids and Simmer: Pour in the heavy cream, chicken or vegetable broth, and Worcestershire sauce. Stir everything together thoroughly to combine and cook for about 2 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
- Finish the Sauce: Remove the pan from the heat. Add freshly squeezed lemon juice, salt, and pepper to taste to brighten and season the sauce. Stir in the chopped fresh parsley to add freshness and a pop of color.
- Serve: Serve the creamy chanterelle sauce warm over your choice of grilled meats, steamed vegetables, cooked pasta, or any preferred dish to add a luscious and aromatic mushroom flavor.
Notes
- Use clarified butter or a combination of butter and oil to prevent burning while keeping flavor.
- Chanterelle mushrooms should be dry before cooking to avoid excess moisture diluting the sauce.
- Worcestershire sauce adds umami depth but can be omitted to keep the sauce vegetarian; substitute with soy sauce in that case.
- Adjust seasoning at the end to your taste; lemon juice enhances brightness but can be omitted if preferred.
- This sauce can be prepared ahead and gently reheated; add a splash of broth if it thickens too much on reheating.
