Chanterelle Cream Sauce

Last Saturday I found fresh forest chanterelles on a local farmers market. They are not cheap, they cost 60 PLN per 1 kg, which is more than 15 USD. However they are sooo good, that I couldn’t resist:) I was waiting the whole season to cook Chanterelle Cream Sauce.

I had some for delicious scramble eggs for breakfast.

For dinner I cooked cream sauce, which I served with grilled turkey breast, young potatoes and mizeria (cucumber salad). However you can have any nice piece of grilled or fried meat with chanterelle sauce: pork chop, beef steak or pork tenderloin. If you prefer to stick with veggie, potato dumplings, crepe and pasta would go very well with this sauce.

Chanterelle cream sauce on the plate with potatoes and grilled turkey

Ingredients:

  • 150 g/ 0,35 lb chanterelles (brushed clean)
  • 1 tbs butter
  • 1 onion
  • 3/4 cup sweet cream
  • salt and pepper

Melt the butter in the sauce pan. Saute thinly chopped onion until tender.

Cut bigger chanterelles, leaving smaller mushrooms uncut, add to the pan.

After a couple of minutes add sweet cream. Sprinkle with salt and pepper. Reduce the heat to minimum and cook for 7 minutes, stirring from time to time. Cream will get thicker and tastes will mix.

Chanterelle Cream Sauce is ready to serve! Smacznego:)

Freshly picked chanterelles on the wooden board
Chanterelles frying on the pan with onions.
Mixed Chanterelles frying on the pan with onions.
Chanterelles frying on the pan with onions and sweet cream.
Chanterelles cream sauce with potatoes and grilled turkey breast on the folk plate
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