I
figured that some sort of gravy or sauce is definitely needed to
accompany a Christmas meal, and I really prefer a creamy chanterelle
sauce for this purpose (chanterelles are also known as golden
chanterelles or girolles). This recipe is for a very basic, yet tasty
sauce made of my favourite mushrooms. I was even lucky enough to find
some fresh chanterelles in an English food market in December, so
it's looking promising. Of course you can also use frozen or dried
chanterelles, if you won't be able to get any fresh ones.
Ingredients
200g fresh
chanterelles
2 shallots
10g butter
250ml oat cream
1tsp salt
½tsp ground black
pepper
Method
Clean the
chanterelles up and chop them into smaller pieces if they are very
large.
Heat the butter in
a pan and add the shallots. Sweat them at moderate heat for a few
minutes.
Then also add the
chanterelles and sauté them in the butter for a couple of minutes.
Season the
mushrooms with salt and pepper and add the oat cream.
Simmer the sauce
for a few minutes so that the cream gets infused with the fine and
mild peppery chanterelle taste. Don't simmer it too long as the
mushrooms can easily become chewy.
I served this
sauce with mashed potatoes, and in my eyes that really is a winning
combination. You can serve it with whatever other lovely veggie
delights you have at your Christmas table.
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.