Discover the amazing flavors of this Chanterelle Mushrooms recipe, with 2 different ways to enjoy. Chanterelles with Cognac or as a creamy Chanterelle Sauce, these easy to follow recipes will elevate your dinner tonight!
Chanterelle Mushrooms are usually foraged in the forests of North America, Europe and Russia. Bright yellow to orangey in color, this meaty, wild mushroom is sought after. The gentle flavors are amazing, you have to try this!
Why You'll Love This Recipe
- Versatile - No Chanterlles? No Problem! You can use regular button mushroom to make these delicious sauces
- Easy - even a beginner can make a gourmet meal by adding this easy recipe
- Flavorful - not your regular mushroom recipe, chanterelles have a delicate, peppery and almost subtle fruity flavor that won't overpower your meal
Ingredients
- Chanterelle Mushrooms - must be fresh, not dried
- Onion and Garlic
- Cognac - or brandy
- Heavy Cream - or Whipping Cream
Chanterelle Mushrooms with Cognac
It sounds fancy, but adding Cognac adds depth and flavor. I used Armenian Cognac, but you can use regular brandy, it doesn't have to be the fancy stuff as the flavors cook out in the mushrooms. This is the perfect side dish or topping.
- Prepare - clean the mushrooms, removing dirt and debris with a brush, or quickly rinse under cold water.
- Slice - trim off the woody ends. Slice the large Chanterelles in half or in quarters (they do shrink when cooked).
- Sauté - add oil to frying pan and caramelize onions and garlic until golden. Reduce heat to medium, add mushrooms and cook for 15 minutes until soft and cooked.
- Deglaze - pour a generous splash of cognac, and simmer until evaporates.
- Season - add salt and pepper to taste.
Creamy Chanterelle Sauce
- Prepare - clean the mushrooms, removing dirt and debris with a brush, or quickly rinse under cold water.
- Slice - trim off the woody ends. Slice the large Chanterelles in half or in quarters (they do shrink when cooked).
- Sauté - add oil to frying pan and caramelize onions and garlic until golden. Reduce heat to medium, add mushrooms and cook for 15 minutes until soft and cooked.
- Deglaze - pour a generous splash of cognac, and simmer until evaporates.
- Cream it Up - pour in whipping cream, lightly simmer until thickens to make creamy sauce
- Herbs - mix in or sprinkle with freshly chopped dill
- Season - add salt and pepper to taste.
How to Serve Chanterelle Mushrooms
- serve alongside your tomahawk steak or grilled meats
- over creamy mashed potatoes or with pan fried potatoes
- make an appetizer, spread ricotta over toast and top with chanterelles
- add sautéed chicken or beef strips and serve with pasta (would add double the heavy cream to make is saucy)
- enjoy as an appetizer (zakuski) or with an charcuterie platter
Recipe Tips and FAQs
- No Overcrowding - when sautéing mushrooms, leave enough room so they brown instead of boiling (steaming)
- Add Herbs - instead of dill, mix in fresh rosemary, thyme, sage or oregano
- No soaking - as these are fresh chanterelles, brush to clean or quickly rinse. Soaking in water will cause them to be waterlogged.
- Lemon Juice - add a squeeze of lemon juice to cut through the cream and add a zing of freshness
Storage
- Fresh Chanterelles - keep freshly picked mushrooms in a paper bag in the fridge for up to 1 week, but are the tastiest when used quickly.
- Mushroom Sauce - place in an airtight container and keep refrigerated to enjoy within 3 days.
- Freezing - you can freeze cooked chanterelles, but I don't recommend freezing the creamy version. Freeze in airtight container for up to six month, defrost, re-heat then add cream if you want a creamy version
Can I Use Dried Mushrooms?
Yes. The flavor will be stronger, and texture more chewier. Rehydrate mushrooms in warm water for at least 30 minutes before using. Pro tip: save the mushroom water and substitute for beef stock in soups and cooking.
Is wild mushroom picking dangerous?
It can be if you don't know what you are doing. Always go with experienced foragers, but best to purchase from reliable vendors.
Recipes to Serve with Mushrooms
- Tomahawk Steak
- Pan Fried Potatoes
- French Dip with Au Jus
- Slow Roasted Prime Rib
- Beef Osso Bucco
- Garlic Mashed Potatoes
- Creamy Scalloped Potatoes
- Chicken Stroganoff
If you've never made a Chanterelle Mushrooms recipe before, here is a great place to start. Easy to make, tastes delicious and lifts your mushroom game to any meal to gourmet status. Bon Appetit! Приятного аппетита!
Ingredients
- ¼ pound (250g) Chanterelle Mushrooms add use extra mushrooms
- 1 small onion finely diced
- 1 clove garlic
- 1 splash Cognac or brandy (be generous)
- ¾ cup whipping cream optional: if you want it creamy
- salt and pepper
- fresh dill
Instructions
- Clean the mushrooms, removing dirt and debris with a brush, or quickly rinse under cold water.
- Trim off the woody ends. Slice the large Chanterelles in half or in quarters (they do shrink when cooked).
- Add oil to frying pan and caramelize onions and garlic until golden. Reduce heat to medium, add mushrooms and cook for 15 minutes until soft and cooked.
- Pour a generous splash of cognac, and simmer until evaporates.
- Optional: Mix in whipping cream, lightly simmer until thickens to make creamy sauce.
- Season with salt and pepper, garnish with fresh dill.
©PetersFoodAdventures.com
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