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Chanterelles in Cream Sauce
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Emil Bertilsson

Emil Bertilsson

Chanterelles in Cream Sauce

30m

This is a versatile recipe that goes really well in a sandwich or with pasta.

Simple, practical, and very, very tasty.

  • Wash 420 g of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry

    Step 0
  • Trim, peel, and small dice 1 red spring onion

    Step 1
  • Slice the green stalk of the red spring onion if you have it

    Step 2
  • Chop 1 bunch parsley leaves

    Step 3
  • Add 2 cups of heavy cream to a pot over medium heat. Bring to a boil, then turn the heat to medium-low, whisking periodically. Simmer for 20m until the cream is reduced by half

    Step 4
  • Melt 3 tbsp of butter in a large pan over medium heat until there is one thin layer of foam

    Step 5
  • Add the chanterelles and fry them until deep golden brown

    Step 6
  • Add the red spring onion. Cook until it turns translucent

    Step 7
  • Add 1 dash of sherry wine. Let it simmer for 1m

    Step 8
  • Add the reduced cream and toss to coat the mushrooms

    Step 9
  • Add the chopped parsley. Season with salt to taste and stir to combine

    Step 10
  • Drizzle some white wine vinegar to taste and stir. The chanterelles in cream sauce are ready

    Step 11
  • Enjoy this creamy sauce with pasta or in a sandwich. Be creative!

    Step 12

Yield 3 portions

  • Chanterelle Mushroom

    Chanterelle Mushroom

    420 g
  • Heavy Cream

    Heavy Cream

    2 cups
  • Sherry Wine

    Sherry Wine

    to taste
  • Red Spring Onion

    Medium Red Spring Onion

    1
  • Butter

    Butter

    3 tbsp
  • Parsley

    Parsley

    1 bunch
  • White Wine Vinegar

    White Wine Vinegar

    to taste
  • Salt

    Salt

    to taste

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