Creamy Chanterelle Sauce

Creamy chanterelle sauce is a rich and delicious sauce made from fresh chanterelle mushrooms. This flavorful, creamy sauce with earthy chanterelles is a perfect accompaniment for dishes like pasta, gnocchi, chicken, or steak. It’s a must-try during the short chanterelle season!

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make this easy dish:

• Chanterelle mushrooms – although this is a chanterelle mushroom sauce recipe, it would also work well with easier-to-get and available all-year-round button mushrooms or cremini mushrooms (check out this creamy mushroom sauce recipe).
• Heavy cream – you can use heavy cream or heavy whipping cream (30-36% fat content).
• Broth – you can use either vegetable broth or chicken broth (I prefer chicken broth).
• Onion and garlic – add lots of flavor to the sauce. I prefer using smaller onions or shallots – they cook and soften quickly.
• Parsley – adds freshness to the sauce and also a pop of color! can be swapped for dill (fresh or frozen), you could also add fresh or dried thyme (add fresh thyme with the garlic and dried thyme with onions).
• Flour – thickens the sauce.
• Worcestershire sauce – it adds a lot of delicious umami flavor to the sauce. The chanterelle sauce made with Worcestershire sauce tastes much better than a white wine-based sauce (at least in my opinion, I checked!). If you don’t have Worcestershire sauce, you can skip it altogether and add more lemon juice or add a splash of white wine (just after adding the garlic).
• Lemon juice – a small amount adds some acidity to the sauce.

Serving suggestions

Chanterelle sauce is my favorite recipe to make with chanterelle mushrooms. This sauce is so versatile, it will go well with many dishes. You can serve it with:

• ricotta gnocchi
• potato gnocchi
• Polish kopytka – potato dumplings similar to gnocchi or leniwe dumplings (Polish potato-cheese dumplings)
• Kartoffelnknödel (German potato dumplings)
• potato pancakes: Polish potato pancakes (placki ziemniaczane) or German potato pancakes (Kartoffelpuffer)
• pasta (like spaghetti or tagliatelle) – vegetarian option
• pasta + pan-fried chicken breast / pork chops / steak

Should I wash chanterelles for the chanterelle sauce?

In my opinion, yes. I usually rinse the mushrooms quickly with water until clean and not covered with dirt. Some say that the chanterelles should not be washed with water, but cleaned gently with a damp towel, sponge, or brush, so that they do not soak up water. I wash my chanterelles, because first of all, it takes less time, and secondly, it doesn’t make that much difference in taste here (the flavor will NOT wash away).

Chanterelles can easily soak up water, but they also naturally contain a lot of water. I made two batches of this sauce and tried them side-by-side: with the mushrooms cleaned with a brush and with mushrooms washed with water. Chanterelles cleaned with a brush were a little easier to brown on a pan, but there was no significant difference in taste between the two batches.

Browning usually brings a lot of flavor to the dish, but here we have heavy cream, butter, broth, mushrooms, and Worcestershire sauce. They add so much flavor to the sauce, making the flavor from browning the mushrooms not very noticeable.

Cleaning the mushrooms thoroughly is very important, you don’t want the dirt to end up in your meal. Cleaning each mushroom separately is so time-consuming, in comparison to just washing them in water.

The browning of the mushrooms will also depend on their quantity. A small amount of mushrooms cooked in a large frying pan over high heat will be much easier to brown. In this recipe, chanterelles will immediately release water because there are simply a lot of them.

To dry the chanterelles, you can use a salad spinner or you can wash the chanterelles, leave them in the fridge overnight to dry and cook them the next day.

How to make it step-by-step

STEP 1: Heat the butter (or oil) in a large frying pan, add the chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute. Move the onions and garlic to the side of the pan and increase the heat to high.

STEP 2: Add the chanterelles.

STEP 3: Cook over high heat for 2 minutes.

STEP 4: Add flour and cook for 30 seconds.

STEP 5: Add the cream and broth.

STEP 6: Add Worcestershire sauce and cook for another 2 minutes.

Take the pan off the heat. Season with lemon juice, salt and pepper, stir in chopped parsley.

Enjoy!

More chanterelle recipes

• chanterelle pasta
• chanterelle potato pancakes (the instructions can be found in the potato pancakes recipe notes section)
• buckwheat risotto with chicken and chanterelle mushroom
• chanterelle soup

Here you’ll find all my chanterelle mushroom recipes.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!