Creamy Chanterelles

The chanterelles in a cream sauce deliver an earthy, nutty, and deeply savory flavour. They go perfectly with pasta, dumplings and meat. For even more flavour, fry some finely diced bacon with the mushrooms, or render it separately in a small frying pan and stir it into the finished sauce.
Fresh chanterelles are available from June through to November. When buying them, make sure they are completely dry, have a lovely golden-orange colour and smell slightly of apricots. If chanterelles are brownish and feel damp to the touch, they have likely gone bad and should be discarded. If possible, get the small chanterelles. Not only do they look nicer, they’re also easier to clean.
It is best to clean the chanterelles using a soft brush and kitchen paper. This makes it easy to remove any traces of soil and leaves. If you wash them with water, they soak up water like sponges and lose their flavour in the process. Furthermore, they would not be stirfried, but cooked in a pan in their own juices.


350-400 g Chanterelles, cleaned 1 Small onion or 2 Shallots, peeled and finely chopped 2 tbsp Unsalted butter 1 tsp Sweet paprika powder 75 ml Dry white wine 150 ml Crème fraîche 1 tbsp Lemon juice Sea salt and freshly milled black pepper 1 tbsp Flat-leaf parsley or chives, chopped

Clean the chanterelles with a brush or kitchen paper – do not wash them. Then, if necessary, cut the larger ones in half or into quarters.
Peel and finely dice the onion. Heat the butter in a frying pan and fry the chanterelles over a high heat for 2–3 minutes, stirring constantly. Then add the diced onions or shallots and cook over a low heat for about 6-8 minutes until the liquid has evaporated.
Sprinkle the paprika over the top, fry briefly, then pour in the white wine and the crème fraîche. Bring everything to a boil briefly. Add lemon juice and flavour with salt and pepper. Garnish with chopped herb. Serve immediately.

14 comments:

Tom 30/10/26 15:10: Indeed a creamy treat!
Anonymous 30/10/26 15:18: Yummy-Christine cmlk79.blogspot.com
DEZMOND 30/10/26 15:29: Die standardische shroom sauce for Autumn days.
David M. Gascoigne, 30/10/26 16:31: It looks exquisite and I bet it tastes that way, too.
Lola Martínez 30/10/26 20:57: Somos muy aficionados a los rebozuelos; de esta forma no los hemos comido nunca y resultan muy atractivos, señal de lo ricos que son.
Brian's Home Blog 30/10/26 23:27: That sure looks rich and delicious!
Pattie 30/10/26 23:53: I LOVE chanterelles. I have some dried ones. I wonder if they would work once hydrated.
Linda's Relaxing Lair 31/10/26 00:11: The presentations are lovely!
DVArtist 31/10/26 00:37: I could eat a whole plate of this.
My name is Erika. 31/10/26 01:20: That looks like mushroom chowder as they would call it in my area. it looks great though!
Tandy | Lavender and Lime https://tandysinclair.com 31/10/26 04:58: I didn't see any chanterelle mushrooms this year in France. This looks like a very versatile dish.
Margaret D 31/10/26 09:42: Looks interesting and I'm not familiar with chanterelle mushrooms.
eileeninmd 31/10/26 10:01: I love mushroom, looks yummy Angie!
Take care, have a happy weekend.
DeniseinVA 31/10/26 13:28: This sounds amazingly delicious, thank you Angie :)