Chanterelle sauce with cream: step by step recipes with photos

Chanterelles in a creamy sauce is a dish that enjoys constant success with gurus of high culinary arts, who appreciate not only the taste of the cooked product, but also the beauty of the 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 quite affordable gifts of nature. Indeed, unlike artificially grown champignons, this natural product can be harvested in the forest.

In addition, chanterelles contain a substance that protects the fruiting body from pests, so the mushrooms are not wormy. Yes, and cooking them is very simple and fast, for which many housewives fell in love with them.

How to make chanterelles in cream

Every hostess 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 brittle, the edges of the cap dry up and break off, so the percentage of waste during their processing is much higher.

The mushroom processing process is simple:

1. Sort the chanterelles, remove large debris, cut off rotten areas and the lower part of the leg.
2. Rinse thoroughly with plenty of water to float any remaining debris.
3. Then rinse under running water.
4. Lay out on a clean towel to drain the remaining water.

There are also requirements for cream. To give the sauce a light consistency and a 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 hostess will be able to surprise households and guests with exquisite and delicate food. The main advantage of chanterelle sauce with cream is that it goes well with almost all side dishes. And thanks to a large number of recipes, you can always choose the one that you like and taste.

A simple recipe for chanterelles with cream in a pan

A simple recipe for fragrant chanterelles in cream in a pan, even with a slice of fresh rye bread, will be unusually good and nutritious. To prepare it, you need a minimum set of products:

• 300-400 g of fresh chanterelles;
• 1 small onion;
• 100 ml of cream (if there is no 20%, you can use cream with a lower or higher percentage of fat content);
• olive or vegetable oil for frying;
• 2-3 sprigs of dill;
• salt and pepper to taste.

Method of preparation:

1. Prepare the mushrooms, peel and cut the onion into half rings, finely chop the dill.
2. Pass the onion in oil until translucent, but do not allow the formation of a golden crust.
3. Add mushrooms (dry, so that the oil does not splatter).
4. Keep over medium heat until the mushroom juice has completely evaporated.
5. Fry the onion-mushroom mixture until slightly golden, salt, pepper, pour in the cream in a thin stream.
6. While 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.
7. 1-2 minutes before the end of cooking, add dill.

Chanterelles fried with cream and onions

This recipe is very similar to the previous one. Its main advantages are satiety and ease of preparation.

Algorithm cooking:

1. Prepare 300 g of chanterelles, preferably slightly larger than average. Cut them into strips.
2. 1 large onion cut into half rings.
3. Melt 30-50 g of butter in a frying pan, fry the onion and mushrooms until golden brown.
4. Salt, pepper to taste, add 1 tbsp. l. cream, mix, cover the pan with a lid and fry over low heat for a few more minutes until cooked.
5. Sprinkle the finished dish with finely chopped herbs, such as green onions or dill.
6. Serve with a side dish.

Chanterelles fried in cream with garlic

Garlic is considered by many to be the best spice, because it is he who is able to add piquancy to a delicate creamy sauce with chanterelles.

Step-by-step cooking:

1. Pour 2 tsp into the pan. olive oil and add 1 tsp. creamy.
2. 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.
3. Then make the fire as high as possible and put 700 g of prepared chanterelles into the pan (small ones do not need to be cut, medium ones can be divided in half). Leave for 3-4 minutes.
4. During this time, the mushrooms will release juice. At this point, they can be salted and peppered.
5. After that, make the fire medium and fry the chanterelles on it until golden brown.
6. Add 100 g of cream, let them boil, then bring to a boil over low heat.

Chanterelles with cream and cheese

Fried chanterelles in cream with cheese – a double pleasure. Cheese will enhance the creamy taste and at the same time add zest to this dish. You can cook this dish using a simple recipe as a basis. But it needs some adjustments. Before the cream is poured into the fried mushrooms, hard grated cheese is added to them. Then this mixture is poured over the mushroom mixture and brought to readiness over a minimum heat for about 5 minutes, not forgetting to stir.

Chanterelles with cream and chicken

Chanterelle mushroom sauce with cream is perfect for chicken. This dish can be served as an independent, while it has a low calorie content. It will take about 40 minutes to prepare.

1. Finely chop 1 medium onion and fry in vegetable oil. When the onion becomes transparent, add the processed chanterelles.
2. While the onions and mushrooms are fried, cut the raw chicken fillet into small pieces and send to the prepared mixture.
3. While this mixture is fried, 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.
4. Then pour in 1 cup of cream in a very thin stream. When the mass becomes homogeneous, add 50 g of hard grated cheese.
5. After the cheese has melted, you need to salt and pepper the sauce and add nutmeg.
6. Add the sauce to the prepared mushrooms and chicken, mix and heat.

What to serve with chanterelle and cream sauce

It is not for nothing that creamy sauce with chanterelles is considered universal. It pairs well with a variety of products. Perfect 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 well with meat and fish. And even porridge, for example, rice will become much tastier with it. The sauce is also great because it can be served hot or 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. You can reduce this figure to 71 kcal if you use cream with a low percentage of fat content.

Terms and conditions of storage

Chanterelle Creamy Sauce is best prepared in small amounts for one meal. This dish is not suitable for long-term storage. 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 a creamy sauce can be used as an independent dish or combined with any side dish. Gravy is not high in calories, but at the same time perfectly saturates the body. The cooking technology is quite simple, and it will not take much time. By adding various seasonings, you can emphasize the taste in the same dish or give it a different shade, enhance the aroma. A beautiful presentation will only enhance the aesthetic impression and increase appetite.