Chanterelle sauce is a simple yet stunning sauce that will become your go to topping for everything. Chanterelle mushrooms are cooked with yellow onions, herbs and a dairy free cream. The sauce is completely vegan and gluten free.
More about Chanterelles
I can eat mushrooms 3 times a day but I have never gone foraging for them. If you are an experienced forager, then you know the thrill of finding this delicacy in the woods. However, most people(including me) are safer buying these mushrooms from people who know what they are doing. You will find them in during late summer through late fall and even winter( depends on where you live) in some supermarkets, farmers markets or a local forager.
Chanterelles are rich in water content and a little peppery in taste. They are also quite delicate and should be handled carefully while preparing them. Another thing to know is they tend to be quite expensive compared to the standard white/brown mushrooms . However, if you can get hold of some when they are in season, they are absolutely worth trying.
What do we need for making chanterelle sauce
Chanterelles have a lovely delicate yet peppery flavor. Since these mushrooms are the main character err..I mean main ingredient, we don't want to add anything to overpower its flavors. A couple of things that go very well with these are fresh herbs like thyme and cream. That is what we will use except we are going dairy free with a vegan alternative.
Chanterelle Mushrooms - Ideally 1.5 - 2 lbs are good but even a pound of mushrooms will work fine. Prep the mushrooms by gently washing away any dirt or mud. Pat dry the mushrooms and gently shred by pulling them apart with your fingers. You can use the smaller mushrooms whole.
Yellow Onion - I used onions but you can use leeks or shallots as well.
Garlic - Use a few cloves for added flavor
Heavy Cream - I used a vegan alternative. You can also use creamy plant based milk like cashew, soy, coconut or oat milk.
Vegan Parmesan - I used the Violife brand since I find them very good. You can use any brand or home made parmesan as well.
Lemon Juice - Since the sauce is quite creamy, the lemon juice adds acidity that balances the richness of the cream and cheese.
Chili Flakes - Adds a bit of a spice kick so would highly recommend.
How to serve the chanterelle sauce
This chanterelle sauce can be used in multiple ways including
- Serve topped on toasted sourdough along with fresh herbs and a green salad for a quick lunch. You can also serve the toast as breakfast.
- Add to cooked pasta(as shown above) and serve with additional grated parmesan on top.
- Serve on top of cooked polenta
- Add to cooked risotto
- Top over some cheese pizza or white sauce pizza
- Serve alongside an egg white omelet
Storage and Reheating
The sauce can be stored in the refrigerator for 5 days when stored in an airtight container. You can also freeze it for up to 3 months.However the mushrooms might get soggy and may lose their structure over time.
Reheat in the microwave or gently over the stovetop. For reheating from frozen, let the mushroom sauce thaw overnight in the refrigerator before reheating.
To meal prep, you can prepare the chopped onions/shallot, mushrooms, garlic and the thyme. Place in a container and either refrigerate or freeze it. When you are ready to make the sauce, use the stored vegetables per the recipe.
More delicious recipes to try including Savory Lemon Scones with Rosemary, Spaghetti Squash with Butter Chickpeas, Creamy Zucchini Soup, Vegetarian Pumpkin Lasagna.
Please take a moment to leave a comment below if you try this creamy and delicious Chanterelle sauce. You can also follow along on social media at Pinterest, Facebook and Instagram.
Recipe
Chanterelle Sauce
Equipment
- 1 12" or 15" Steel or Non-Stick Skillet
Ingredients
- 1 lb Chanterelle Mushrooms cleaned and torn in to smaller pieces
- 1 medium Yellow Onion peeled and finely chopped
- 4 cloves Garlic peeled and finely chopped
- ½ cup Vegan Heavy Cream
- ¼ cup Vegan Parmesan Cheese grated
- 4 + 2 sprigs Fresh Thyme
- 2 tablespoon Lemon Juice
- 2 teaspoon Red Chili Flakes
- Salt and Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Heat the skillet. Add the olive oil and heat for 30 seconds. Add 3 sprigs of thyme and after 30 more seconds, add the onions. Cook for 5 minutes.
- Add the garlic and cook for 2-3 more minutes. Now add the pat dried mushrooms and gently saute for a few seconds. Cook for 3-4 minutes and keep sauteing. You will see water being released and evaporating.
- Add the cream, salt, pepper and red chili flakes if using. Mix well and let this simmer for another 3-4 minutes. Top with the remaining thyme leaves and serve hot.
Notes
- The nutritional value and cost/serving for the sauce is an approximate value. The exact values will depend on the quantity, brand and location of purchase etc.
- You can also make this sauce with any mushrooms of your choice. Try using some rehydrated wild mushrooms for another excellent variation.
- Serve this sauce over omelets, pasta, polenta, pizza or sourdough bread for a delicious meal.
- If you prefer a thicker sauce, saute the mushrooms separately in the skillet without any oil. Cook off all the water released and then mix with onion- cream mixture.
Comments
No Comments