Chanterelles are one of the most popular edible mushrooms in the world. They have a beautiful appearance and unique taste. The sauce from them turns out to be universal and can be a non-trivial addition to a wide range of dishes. It is served with pasta, steak, chicken, spread on toasts in the form of a cold snack. Read more about how to make sauces with chanterelles and sour cream - read further in the material.
Selection and preparation of ingredients
Delicious mushroom sauce or gravy can be prepared by adding fried mushrooms to white sauce or bechamel made from fresh milk, cream, chicken or beef broth. Mushrooms can be very finely chopped or larger - depending on your preference.
Before cooking, the fruiting bodies should be cleaned of contaminants, sorted, removed worms or old specimens, washed with running water and cut into identical pieces. And to get a soft creamy sauce, it is better to pass them through an electric blender. Other ingredients that can be added to the mushroom sauce to give it a taste are white wine, garlic, Worcestershire sauce, or sour cream.
Did you know? The taste of chanterelles is described as fruity or peppery, almost like flowers. They go well with meat, fish or are used as a filling. They are also used in the preparation of salads or gravy for pancakes.
Recipes for making sauce with chanterelles and sour cream
You can use creamy mushroom sauce in different combinations.
Most popular:
- with mashed potatoes;
- with pasta;
- to fried chicken;
- with steak;
- with pork chops;
- stuffed cabbage instead of tomato sauce.
Basic recipe
500 g35 min.
unsalted butter
2 tbsp. l
Nutritional value per 100 g:
- At the collected fresh chanterelles, cut the leg and clean the moss and leaves with a knife from the hat. This can be done right at the time of collection.
- Pour water into a saucepan and soak the chanterelles in it for 15 minutes in order to wash away any residual dirt. The surface of the cap can be wiped with a sponge. Then rinse under running water.
- Cut the mushrooms in equal parts.
- Heat a deep frying pan over medium heat and add 1 tablespoon of olive oil. Pour mushrooms into it. Stew until golden.
- Remove the mushrooms from the pan and transfer them to a bowl.
- Take 2 tablespoons of soft butter and 2 tablespoons of flour. Beat with a mixer (2 minutes).
- Add broth and whisk again. Then add 1 cup of milk while continuing to whisk. The mass should be creamy.
- Combine with chopped mushrooms. Season with salt and pepper to taste. Put on fire and bring to a boil. When the dish reaches the desired consistency, remove from heat. Keep in mind that the food will still slightly thicken when cooled.
- Serve hot to mashed potatoes.
Important! In the chanterelles there is a slight bitterness. In the dry season, it intensifies. If you freeze them raw, it will enhance the bitter taste. Therefore, be sure to pre-boil or fry them.
With cream
300 g 35 min.
freshly ground pepper
1 tsp
Nutritional value per 100 g:
- Soak dry chanterelles in cold water for 12 hours. Then drain the water, and finely chop the mushrooms.
- Heat oil in a pan over medium heat.
- Add chopped mushrooms and sauté until golden brown, then reduce heat to medium.
- Add cream, pepper and a pinch of salt. Wait for boiling and boil, making sure that the sauce does not burn and is not digested. The maximum time is 8 minutes.
- Once the amount of liquid is halved, add chopped garlic and boil for another 1 minute. Salt to taste.
- Remove from heat and serve as a complement to the steak.
Did you know? Chanterelles can be stored in the refrigerator longer than any other mushrooms. They can last up to 10 days.
With garlic and cognac
45 minutes
onions (medium, finely chopped)
1 PC.
brandy or dry wine
120 ml
Nutritional value per 100 g:
- Clean fresh chanterelles from contamination. Rinse thoroughly in water. The surface of the cap can be wiped with a sponge.
- Then finely chop the mushrooms and fry them in a small amount of oil until tender.
- Melt the butter in a pan over medium heat. Add the onion. Fry, stirring, until soft for 5 minutes.
- Add chopped garlic and chopped mushrooms to the pan. Fry for 2 minutes.
- Pour in wine or brandy. Boil. Reduce the heat to medium. Simmer for 2-3 minutes.
- Add sour cream or thick cream. The sauce with milk components should simmer over low heat until it thickens - it will take about 10 minutes or until its volume is halved.
- Season with salt and pepper.
Important! If you want the sauce to be low in calories, replace the cream with milk. Of course, it will not be so "bright", but it will still be delicious.
From dried chanterelles with milk
10 30 minutes
chopped parsley
2 tbsp. l
Nutritional value per 100 g:
- Dry chanterelles pour cold water for 12 hours. Then drain the water, and grind the mushrooms.
- Heat the butter and olive oil in a pan together. Add chanterelles, thyme and season with salt and pepper.
- Fry the mushrooms until golden, sprinkle with garlic.
- Combine milk with cornmeal, stir. Pour in cream and milk. Simmer for 5–10 minutes until the mixture thickens.
- Season with lemon juice, salt and pepper. Add the parsley.
Did you know? If the mushrooms are poorly fried, you will get a light sauce. There is nothing wrong with this, but if you prefer a more saturated shade, make sure that the mushrooms are sufficiently browned.
With Parmesan
10 30 minutes
Nutritional value per 100 g:
- Soak dry mushrooms for 12 hours, then drain and finely chop.
- Heat oil in a pan. Add mushrooms to it and fry until tender.
- Sprinkle with flour and boil for 2 minutes over very low heat.
- Add broth, reduce flame and cook, stirring, until thickened.
- Add grated cheese and cook for another 2 minutes.
Chanterelle sauces are very fragrant and go well with many dishes. In addition, they are made from natural ingredients, which gives them a definite advantage over store counterparts. Cook deliciously and remember that the main secret of the sauce is in well-washed fresh mushrooms.Important! Cheese helps to thicken the sauce, and also brings an amazing taste. Therefore, if the sauce is not thick enough — add some cheese or a teaspoon of cornmeal.
