Angie's Recipes . Taste Of Home: Creamy Chanterelles

Friday, October 30, 2026

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.