Chanterelle Sauce
Simple to make and endlessly versatile, this Chanterelle sauce is a delicate yet delicious sauce. It goes great with pasta, polenta or some toasted sourdough.
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.