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Chanterelles in creamy sauce are a dish that enjoys constant success among gurus of fine culinary art, who value not only the taste of the prepared product, but also the beauty of presentation. But this does not mean at all that this exquisite delicacy can only be tasted in restaurants and for a lot of money. Mushroom pickers consider chanterelles to be one of the best and most affordable gifts of nature. Indeed, unlike artificially grown champignons, this natural product can be collected in the forest.
In addition, chanterelles contain a substance that protects the fruiting body from pests, so the mushrooms are not worm-bearing. And they are very easy and quick to prepare, which is why many housewives love them.
How to make chanterelles in cream
Every housewife knows that the success of any dish depends on the quality of the products. Chanterelles are no exception. And although these red beauties are considered one of the purest mushrooms, the choice of product must meet all quality criteria.For cooking, it is best to use medium-sized or small mushrooms. Overgrown ones become fragile, the edges of the cap dry out and break off, so when processing them, the percentage of waste is much higher.
The mushroom processing process is simple:
- Sort out the chanterelles, remove large debris, cut off rotten areas and the lower part of the stem.
- Rinse thoroughly in plenty of water until any remaining debris floats to the surface.
- Then rinse under running water.
- Place on a clean towel to drain any remaining water.
There are also requirements for cream. To give the sauce a light consistency and delicate taste, it is best to choose cream with an average fat content of 20%.
Step-by-step recipes with photos of chanterelles in cream
The technology for preparing chanterelles stewed in cream is quite simple. Therefore, even a novice housewife can surprise her household and guests with an exquisite and delicate dish. The main advantage of chanterelle sauce with cream is that it goes well with almost all side dishes. And thanks to the large number of recipes, you can always choose the one that suits your liking and taste.
A simple recipe for chanterelles with cream in a frying pan
A simple recipe for aromatic chanterelles in cream in a frying pan, even with a slice of fresh rye bread, will be incredibly good and nutritious. To prepare it you will need a minimum set of products:
- 300-400 g of fresh chanterelles;
- 1 small onion;
- 100 ml cream (if you don’t have 20%, you can use cream with a lower or higher fat content);
- olive or vegetable oil for frying;
- 2-3 sprigs of dill;
- salt and pepper to taste.
Cooking method:
- Prepare the mushrooms, peel and cut the onion into half rings, finely chop the dill.
- Saute the onion in oil until transparent, but do not allow the formation of a golden brown crust.
- Add mushrooms (dry so that the oil does not splatter).
- Keep on medium heat until the mushroom juice has completely evaporated.
- Fry the onion-mushroom mixture until slightly golden brown, add salt and pepper, and pour in the cream in a thin stream.
- Stirring constantly, bring the mixture to a boil and keep the pan on low heat for 10-15 minutes until the cream begins to thicken.
- Add dill 1-2 minutes before the end of cooking.
Chanterelles fried with cream and onions
This recipe is very similar to the previous one. Its main advantages are satiety and ease of preparation.
Cooking algorithm:
- Prepare 300 g of chanterelles, preferably slightly larger than medium size. Cut them into strips.
- Cut 1 large onion into half rings.
- Melt 30-50 g of butter in a frying pan, fry the onions and mushrooms until golden brown.
- Salt and pepper to taste, add 1 tbsp. l. cream, stir, cover the pan with a lid and fry over low heat for a few more minutes until done.
- Sprinkle the finished dish with finely chopped herbs, such as green onions or dill.
- Serve with side dish.
Chanterelles fried in cream and garlic
Garlic is considered by many to be the best spice, because it is the one that can add piquancy to a delicate creamy sauce with chanterelles.
Step-by-step preparation:
- Pour 2 tsp into the pan. olive oil and add 1 tsp. creamy.
- Cut a large clove of garlic into thin slices and add to the heated oil.Simmer over low heat for no more than a minute so that the oil absorbs the garlic aroma.
- Then turn the heat to maximum and put 700 g of prepared chanterelles into the frying pan (small ones do not need to be cut, medium ones can be divided in half). Leave for 3-4 minutes.
- During this time, the mushrooms will release juice. At this point you can add salt and pepper.
- After this, turn the heat to medium and fry the chanterelles until golden brown.
- Add 100 g of cream, let it boil, then cook over low heat until done.
Chanterelles with cream and cheese
Fried chanterelles in cream with added cheese are double pleasure. The cheese will enhance the creamy flavor and at the same time add zest to this dish. You can prepare this dish using a simple recipe as a basis. But some adjustments need to be made to it. Before pouring the cream into the fried mushrooms, add hard grated cheese. Then pour this mixture over the mushroom mixture and bring until cooked over low heat for about 5 minutes, remembering to stir.
Chanterelles with cream and chicken
Creamy chanterelle mushroom sauce is perfect for chicken. This dish can be served on its own, and it is low in calories. It will take about 40 minutes to prepare.
- Finely chop 1 medium onion and sauté in vegetable oil. When the onion becomes translucent, add the processed chanterelles.
- While the onions and mushrooms are frying, cut the raw chicken fillet into small pieces and add to the cooking mixture.
- While this mixture is frying, prepare the cream cheese sauce in a separate pan. Melt 50 g butter, add 1 tbsp. l.flour, mix thoroughly so that there are no lumps.
- Then pour in 1 cup of cream in a very thin stream. When the mass becomes homogeneous, add 50 g of hard grated cheese.
- After the cheese has melted, you need to salt and pepper the sauce and add nutmeg.
- Add the sauce to the prepared mushrooms and chicken, stir and heat through.
What to serve with sauce with chanterelles and cream
It’s not without reason that creamy sauce with chanterelles is considered universal. It combines well with different products. Great with boiled or fried vegetables, especially good with potatoes. For Italian pasta or regular pasta, the sauce will be an indispensable component that determines the taste and texture of the dish. Chanterelle sauce with cream goes great with meat and fish. And even porridge, for example, rice, will become much tastier with it. The sauce is also good because it can be served both hot and cold.
Calorie content of chanterelles in cream
The calorie content of chanterelles is minimal, it is only 19 kcal. Each of the ingredients included in the sauce adds energy value to the dish, so chanterelle sauce with cream will have 91 kcal per 100 g. This figure can be reduced to 71 kcal if you use cream with a low fat content.
Terms and conditions of storage
Creamy chanterelle sauce is best prepared in small quantities for one meal. This dish cannot be stored for long periods of time. The maximum period is one day in the refrigerator at a temperature of + 4 °C. Store only in glass or food grade stainless steel containers.
Conclusion
Chanterelles in creamy sauce can be used as a separate dish or combined with any side dish. The gravy is not high in calories, but at the same time it perfectly saturates the body.The cooking technology is quite simple, and it won’t take much time. By adding various seasonings, you can emphasize the taste of the same dish or give it a different shade and enhance the aroma. A beautiful presentation will only enhance the aesthetic impression and increase appetite.
