10 December 2013

Creamy chanterelle sauce

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.


200g fresh chanterelles
2 shallots
10g butter
250ml oat cream
1tsp salt
½tsp ground black pepper


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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