Chanterelle Sauce: Mushroom Gravy Recipes

The best of liquid seasonings – this is how cooks evaluate mushroom sauce for its piquant taste and aroma. It is universal – it is served both with meat and fish, and with vegetable dishes, it is 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 useful and very nutritious. And even a novice cook can cook it quickly and easily.

The Secrets to Making Delicious Chanterelle Mushroom Sauce

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

The mushroom, which looks like an umbrella turned inside out, is painted in yellow or light orange shades. The cap diameter 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, such a product is ideal: thanks to the taste characteristics, dishes from it always turn out to be appetizing. For the preparation of mushroom sauce from chanterelles, medium-sized mushrooms are taken. It is best to collect them yourself in ecologically clean places or buy from conscientious mushroom pickers, since chanterelles, like any other types of mushrooms, absorb harmful substances from the environment well.

Before cooking, the mushrooms are inspected, dry or rotten are removed. Then they are washed and at the same time cut off the tips of the legs, on which dirt may remain. Hats are also carefully cleaned of forest debris.

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

Chanterelle Mushroom Sauce Recipes

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

Recipe for chanterelle mushroom sauce with sour cream

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

For 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 st. l .;
• flour – 1 Art. l .;
• water – ½ cup;
• black pepper;
• salt.

1. Dried mushrooms are placed in cool water for 12 hours, then washed. If the dish is prepared from fresh chanterelles, they are immediately cleaned of litter, washed, and large ones are cut.
2. Chanterelles are dipped in salted water and after boiling, left to cook for 10-12 minutes. Allow the liquid to drain, throwing it into a colander.
3. The onion head, peeled from the husk, is chopped. A frying pan is put on the fire, the onion pieces are sautéed in oil until it becomes slightly transparent.
4. Add chanterelles, butter, spices, mix. Sprinkle lightly with flour. For a thicker gravy, more flour is required. Bring everything to a boil, pour in sour cream.
5. The sauce is simmered over low heat for an average of 5-7 minutes, until it thickens. During the cooking process, stir constantly to prevent it from burning.

Chanterelle mushroom sauce with cream

The preparation of such 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, fried until golden brown.
2. Then spices are added, cream is added. For gravy, take cream with a fat content of 10% or 20%.
3. Without removing the pan from the heat, gradually pour in the flour and mix well until the gravy acquires the desired consistency. When it is received, the dish is ready to eat.

Chanterelle mushroom sauce with cheese

The sauce will be appreciated even by real gourmets, 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 is suitable) – 3 tbsp. l.;
• parsley;
• salt.

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

Dried chanterelle sauce with milk

Gravy will transform the taste of any product, but poultry meat is considered the best main dish for it.

For cooking take:

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

1. Dried chanterelles are washed and poured with warmed milk overnight.
2. Finely chop onion, garlic, parsley and fry in oil for 5 minutes. Then add a little cognac and simmer over low heat until the liquid evaporates.
3. Mushrooms are drained, rinsed again, cut into cubes. Mixed with fried herbs in a blender, pour in a little cream, salt, pepper and grind. Then add the rest of the cream.
4. The sauce with chanterelle mushrooms is boiled over low heat for 3-4 minutes, not forgetting to stir. Served to the table in a gravy bowl.

Mushroom sauce made from dried chanterelles and sour cream

Gravy is suitable for meat, potato dishes. For its preparation you need:

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

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

Why serve chanterelle gravy

Mushroom sauce is a versatile 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, gravy is used for casseroles.

Terms and conditions of storage

Sometimes not all prepared homemade sauce can be used immediately. To keep it without sacrificing taste, you must:

1. Cool the gravy at room temperature.
2. Get a clean glass container.
3. Pour the sauce into it and close the lid tightly.
4. Place in refrigerator.

Gravy based on mushroom broth 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 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 makes it easy to diversify the table. This is a real find for those who follow the principles of vegetarianism. Gravy goes well with vegetables and cereals. And the main secret of its preparation is fresh, high-quality mushrooms.