Creamy Chanterelle Sauce

 creamy chanterelle sauce recipe

This culinary delight combines the rich, earthy flavors of wild chanterelle mushrooms with the luxurious creaminess of a well-crafted sauce. The Creamy Chanterelle Sauce is a recipe that promises to elevate your dining experience to a whole new level. The warm, golden hues of chanterelle mushrooms, known for their distinctive taste and delicate aroma, are blended into a velvety sauce that pairs beautifully with a variety of dishes, from pasta to poultry. This recipe, which we will explore in detail, encapsulates the essence of comfort and indulgence, making it a perfect addition to your culinary repertoire. Let's dive into the world of gourmet flavor and learn how to create this delectable Creamy Chanterelle Sauce.


  • 2 tablespoons butter or cooking oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 pound (450g) chanterelle mushrooms or 250 grams frozen.
  • 1 tablespoon flour
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) chicken broth or vegetable broth or 1/2 bullion cube and water
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon vinegar
  • salt and pepper to taste
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon of chopped fresh thyme



  1.  Trim and cut the chanterelles into smaller pieces.
  2. Sweat the mushrooms in a hot frying pan without butter (Skip this step if you use frozen chanterelle). When the liquid from the mushrooms has evaporated set it aside.
  3. Saute the onions in a cast iron skillet or Dutch oven over low-medium heat for about 5 minutes until translucent then add the garlic and cook for another minute.
  4. Add the chanterelles and cook over high heat for 2 minutes. Stir in the flour.
  5. Stir in the cream, broth, Worcestershire sauce, and cook for 2 minutes.
  6. Add stir in the vinegar and taste with salt, and pepper. Stir in chopped parsley and thyme.

onion in an enameled cast iron dutch oven

chanterelle and oinon in an enameled dutch oven

chanterelle sauce in an enameled dutch oven

chanterelle sauce served with potato gratin and pork sirloin


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