One of the most delicious mushrooms is the chanterelle, with many recipes. However, the most famous and used is a recipe for making sauce. How to cook these mushrooms in the form of gravy is discussed in this article.
Selection and preparation of ingredients
A delicious chanterelle sauce is made primarily from quality ingredients. Mushrooms must be whole, of the same size and color. Onion is taken medium, with a dense structure. Sour cream, cheese and cream are used only fresh, so that the indicated shelf life on the package does not come to an end. Spices should be taken dry and fresh.
Chanterelle Sauce Recipes
From this type of mushroom, you can make an excellent sauce. At the same time, the ingredients can be very different, since delicate chanterelles will hide all the harsh tastes of the other components. Usually mushrooms are cooked with some dairy product - milk, sour cream, cream, cheese.
Classic recipe
2-360 minutes
Nutritional value per 100 g:
- Rinse the mushrooms, drain and cut them smaller.
- Pour salt into a bucket of milk, mix until dissolved and add chopped nutmeg.
- Place oil on a calcined skillet, add chopped onion and fry it for several minutes.
- Put mushrooms in a pan and fry for 20-25 minutes at low heat.
- Add flour and mix mass.
- Pour milk into the pan with the rest of the recipe mixed in it, bring to a boil and boil for about 5 minutes.
Video recipe
Important! You can prepare the sauce from both fresh and frozen chanterelles. It is better to freeze them already in a boiled form, since raw ones when cooking after defrosting will be bitter.
With onions and sour cream
430 minutes
chanterelles (fresh or frozen)
300 g
dill (fresh or dried)
20 g
salt and ground pepper
taste
Nutritional value per 100 g:
- Wash and cut the mushrooms well into small pieces. If they were frozen boiled, then after defrosting they can be immediately sent to cooking. Raw mushrooms need to be boiled for 15-20 minutes.
- Peel and chop the onion into small strips.
- Put butter in a hot skillet and pour onions. Reduce heat to medium and cook until golden brown.
- Add boiled mushrooms to the onion, mix well and fry over high heat for 3 minutes with constant stirring.
- Add sour cream and dill with a spoon, mix, cover and simmer for a few minutes.
From dried chanterelles in milk
430 minutes
salt, ground pepper, nutmeg
taste
Nutritional value per 100 g:
- Soak the mushrooms for 1-2 hours in water.
- Drain, pour new, boil and cook for 10 minutes.
- Heat oil and flour in a ladle or saucepan and stir over low heat for several minutes.
- Grind the mushroom mass with a blender, add a mixture of oil and flour, mix thoroughly.
- Pour hot milk in several steps, stir until thickened and remove from heat.
Important! You should not remove nutmeg from recipes, as it gives the sauce additional taste.
With onion and caraway seeds
4-530 minutes
salt and ground pepper
taste
Nutritional value per 100 g:
- Wash the mushrooms and boil for 10-15 minutes.
- Chanterelles and onions cut into small pieces and fry in a heated pan until golden brown with constant stirring.
- Add cream, cumin, salt and pepper to the mass, mix everything and simmer for 5-7 minutes.
- Grind everything with a blender and simmer another 5 minutes.
- Put in a plate and sprinkle with chopped parsley.
Creamy Meat Sauce
2-330-40 minutes
cream (25% fat)
100 ml
salt and ground pepper
taste
Nutritional value per 100 g:
- Rinse and peel the mushrooms.
- Cut the chanterelles into small pieces and fry in a heated skillet in oil for 10-15 minutes.
- Salt, add sour cream, flour, cream, mix the mixture and simmer for 5-10 minutes.
- Serve on a side dish (potatoes, porridge, meat dishes).
Did you know? The color of chanterelles and carrots is almost identical. The same goes for the composition of these completely different products. By the amount of vitamin A, the mushroom practically does not differ from carrots.
Spaghetti sauce
4-540-50 minutes
Nutritional value per 100 g:
- Rinse mushrooms, onions and dill, drain to water and finely chop everything.
- Heat oil in a pan, add onion and salt there.
- Fry the onion until golden and discard in a clean bowl.
- Put mushrooms in a pan and fry them for 5-7 minutes over medium heat.
- Pour onion into the pan, mix and simmer another 5 minutes.
- Pour in the cream and stir for a couple of minutes until the sauce thickens, then pour into the prepared pasta and serve.
Did you know? Special cream for sauces are on sale. Their fat content is usually 20–23%, and the composition includes starch, which causes rapid thickening of the sauce.
With Parmesan
2-340 minutes
Nutritional value per 100 g:
- Wash mushrooms, peel, drain and cut.
- Heat oil in a frying pan or in a saucepan, add chopped garlic and fry for 1-2 minutes.
- Add chanterelles to the pan, salt, pepper and fry for several minutes.
- Pour chopped parsley and sprinkle with grated parmesan.
Chanterelles are a softening ingredient for sauces. They are tender, neutral in any dish and add an excellent mushroom flavor to the dishes. Therefore, this mushroom is well suited for a sauce base and is very appreciated by gourmets.
