Chanterelle sauce: recipes for mushroom gravy

The best of liquid seasonings – this is how chefs rate mushroom sauce for its piquant taste and aroma. It is universal - served with meat and fish, as well as vegetable dishes, and can be combined with any side dishes. It is consumed hot and cold. And the chanterelle mushroom sauce also has a light, delicate texture. Thick and rich, it turns out healthy and very nutritious. And even a beginner in cooking can prepare it easily and quickly.

Secrets of making delicious chanterelle mushroom sauce

Chanterelles are one of the most delicious and safest mushrooms. They are never infected with parasites due to the content of a special substance - chitinmannose.

The mushroom, similar to an umbrella turned outward, is colored in yellow or light orange shades. The diameter of the cap reaches 12 cm. It has a slightly sour aroma. Contains:

• amino acids;
• vitamins A, E, C, B1 and B2;
• calcium, iron, zinc.

For an amateur cook, this product is ideal: thanks to its taste characteristics, dishes made from it always turn out appetizing. To prepare mushroom sauce from chanterelles, take medium-sized mushrooms.It is best to collect them yourself in environmentally friendly places or buy them from conscientious mushroom pickers, since chanterelles, like any other types of mushrooms, absorb harmful substances from the environment well.

Before cooking, mushrooms are inspected and any dry or rotten ones are removed. Then they wash and at the same time cut off the ends of the legs, on which dirt may remain. Hats are also thoroughly cleaned of forest litter.

If the recipe for chanterelles in sauce involves the addition of dairy products, such as cream or sour cream, they must be taken fresh and natural, without containing vegetable fat or preservatives.

Chanterelle Mushroom Sauce Recipes

By adding mushroom sauce to meat, fish, and vegetables, you can transform their taste beyond recognition and give dishes a piquant taste. There are many recipes for chanterelle sauce. They help make the menu original and varied.

Recipe for chanterelle mushroom sauce with sour cream

For liquid seasoning, it is best to use fresh mushrooms. But if this is not possible, dried ones will do. The difference between them is not significant: dry mushrooms must be pre-soaked.

For the gravy you will need:

• fresh chanterelles – 300 g (dried – 90 g);
• butter – 30 g;
• sour cream – 100 g;
• onion head – 1 pc.;
• vegetable oil – 1 tbsp. l.;
• flour – 1 tbsp. l.;
• water – ½ cup;
• black pepper;
• salt.

1. Dried mushrooms are placed in cool water for 12 hours, then washed. If a dish is prepared from fresh chanterelles, they are immediately cleaned of debris, washed, and large ones are cut.
2. The chanterelles are dipped in salted water and, after boiling, left to cook for 10-12 minutes.Allow the liquid to drain in a colander.
3. The peeled onion head is chopped. Place a frying pan on the fire, sauté the onion pieces in oil until it becomes slightly transparent.
4. Add chanterelles, butter, spices and mix. Lightly sprinkle with flour. A thicker gravy requires more flour. Bring everything to a boil, pour in sour cream.
5. Simmer the sauce over low heat for an average of 5-7 minutes until it thickens. Stir constantly during cooking to prevent it from burning.

Mushroom chanterelle sauce with cream

Preparing this gravy takes a minimum of time and effort. Creamy sauce with chanterelles is ideal for meat. It requires:

• mushrooms – 500 g;
• butter – 2 tbsp. l.;
• cream – 1 l;
• onion head – 1 pc.;
• flour – 1–2 tbsp. l.;
• pepper and salt to taste.

1. Peeled onions and chanterelles are cut finely and fried until golden brown.
2. Then spices are added and cream is added. For gravy, use cream with a fat content of 10% or 20%.
3. Without removing the pan from the heat, add flour little by little and mix well until the gravy reaches the desired consistency. When it is received, the dish is ready to eat.

Chanterelle mushroom sauce with cheese

Even true gourmets will appreciate the sauce, and it is prepared from available products:

• chanterelles – 600 g;
• Parmesan cheese – 200 g;
• butter – 50 g;
• cream – 5 tbsp. l.;
• sour cream – 1 tbsp. l.;
• olive oil (any vegetable oil is suitable) – 3 tbsp. l.;
• parsley;
• salt.

1. The onion is peeled and chopped.
2. The mushrooms are washed, cut into several parts and fried with onions in olive oil.
3. Add salt and a few chopped parsley sprigs. Leave on the fire until all the liquid contents have evaporated.
4. The cheese is finely chopped or grated, cream and sour cream are added to it.
5. The mixture is poured into the frying pan.Simmer the mushrooms for another 5-7 minutes, remove from heat.

Dried chanterelle sauce with milk

Gravy will transform the taste of any product, but poultry is considered the best main dish to go with it.

For preparation take:

• dried chanterelles – 30 g;
• cream – 200 ml;
• milk – 200 ml;
• onion – 30 g;
• garlic – 3 cloves;
• cognac – 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• salt and ground black pepper to taste.

1. Dried chanterelles are washed and soaked in heated milk overnight.
2. Finely chop the onion, garlic, and parsley and fry in oil for 5 minutes. Then add a little cognac and simmer over low heat until the liquid evaporates.
3. The mushrooms are drained, rinsed again, and cut into cubes. Mix with fried herbs in a blender, pour in a little cream, salt, pepper and chop. Then add the remaining amount of cream.
4. Cook the gravy with chanterelle mushrooms over low heat for 3–4 minutes, remembering to stir. Served to the table in a gravy boat.

Mushroom sauce made from dry chanterelles and sour cream

The gravy is suitable for meat and potato dishes. To prepare it you need:

• dry chanterelles – 30 g;
• onion head – 1 pc.;
• butter – 40 g;
• sour cream – 6 tbsp. l.;
• vegetable oil – 40 g;
• flour – 1 tbsp. l.;
• fresh dill;
• pepper and salt.

1. The washed chanterelles are poured with water for several hours, then boiled for 15 minutes, cooled, and cut.
2. The onion is peeled and cut into cubes, sautéed in oil. Transfer to mushrooms, mix and fry for 10-12 minutes.
3. In a separate frying pan, brown a little flour and mix with butter. A small amount of mushroom broth is poured into this mixture and kept on fire until thickened.
4. Add onions and mushrooms, seasonings, sour cream, and after stirring, bring to a boil. The cooled gravy is ground using a blender.

Why serve chanterelle sauce?

Mushroom sauce is a universal preparation suitable for a large number of main dishes. It is served with meat, for example, chicken, beef, boiled pork. It goes well with side dishes: vegetables, rice, spaghetti, potatoes. In addition, the gravy is used for casseroles.

Terms and conditions of storage

Sometimes not all of the prepared homemade sauce can be used at once. To preserve it without compromising the taste, you must:

1. Cool the gravy to room temperature.
2. Take a clean glass container.
3. Pour the sauce into it and seal tightly with a lid.
4. Place in the refrigerator.

Mushroom broth-based gravy can be stored in such conditions for no more than one week. Sauces prepared on the basis of cream, milk or sour cream do not lose their consumer qualities during the day. After this time it is better not to use them.

Conclusion

Chanterelle mushroom sauce is a healthy low-calorie seasoning that can easily add variety to your table. This is a real find for those who follow the principles of vegetarianism. The gravy goes well with vegetables and cereals. And the most important secret of its preparation is fresh, high-quality mushrooms.

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