Chanterelle sauce: good for pasta, meat and vegetables

Many people are unfamiliar with the taste and aroma of chanterelles, so they are often afraid to buy them... But in vain, because in fact we have all tried these mushrooms - it is their aroma that is reminiscent of all popular mushroom seasonings (Mivina, Rollton and others like that). But in order to prepare a truly tasty, almost restaurant-quality chanterelle sauce, you need to abandon such seasonings in favor of natural mushrooms.

Cream sauce

• 250 g mushrooms;
• 500 ml cream (liquid, with fat content from 10 to 20%);
• 1 tablespoon butter;
• 0.5 medium onion;
• 1 tablespoon of flour (without peas);
• salt pepper.

Cooking:

• Finely chop the onion and mushrooms.
• Fry them in oil until golden brown.
• Add some salt. Pour cream into the pan.
• Pour the flour over the bubbling sauce, rubbing it in immediately to prevent it from forming lumps. The chanterelle sauce with cream will immediately thicken. If you feel like it's not thick enough, add a little more flour.

This gravy is better suited than others for meat dishes.

Selection and preparation of ingredients

A delicious mushroom sauce or gravy can be made by adding sautéed mushrooms to a white sauce or béchamel made from fresh milk, cream, chicken stock or beef stock. The mushrooms can be chopped very finely or coarsely, depending on your preference.

Before cooking, fruiting bodies should be cleaned of dirt, sorted, wormy or old specimens removed, washed with running water and cut into equal pieces. And to obtain a soft, creamy sauce, it is better to pass them through an electric blender. Other ingredients that can be added to mushroom sauce to add flavor are white wine, garlic, Worcestershire sauce or sour cream.

Did you know? The taste of chanterelles has been described as fruity or peppery, almost like flowers. They go well with meat, fish or used as a filling. They are also used in preparing salads or gravy for pancakes.

With garlic and cognac

• 100 g of fresh (boiled) chanterelles;
• 1 small onion (weighing about 30 g);
• 3 cloves of garlic (large ones possible);
• 200 ml cream (low fat content);
• 1 large spoon of cognac;
• 2 large spoons of olive oil;
• a quarter teaspoon of salt, black pepper on the tip of a knife.

We create:

• Chop the onion and garlic into small cubes. Simmer in vegetable oil for no longer than 5 minutes - they should become transparent, but not brown.
• Turn the heat to low, pour the cognac into the pan and let the liquid evaporate.
• Throw the boiled mushrooms and prepared roast into a blender. Pour in a little cream and puree.
• Add the rest of the cream, stir, add salt to taste.
• Return to the pan, simmer for 4 minutes.

By the way! This chanterelle mushroom sauce is not suitable for any meat. Pork or veal may not go well with it, but chicken or turkey will go together just perfectly.

Cooking features

• Chanterelles are difficult to confuse with poisonous mushrooms, but even they can cause poisoning. This is due to the ability of fruiting bodies to accumulate toxins, which even prolonged soaking and boiling cannot get rid of. Because of this, it is impossible to collect mushrooms in environmentally unfavorable areas, near industrial enterprises and along highways. It is risky to purchase chanterelles from hand, since it is not known where exactly the mushroom picker found them.
• Chanterelles are not wormy, but they are still sorted before cooking to get rid of overgrown specimens. Old mushrooms can accumulate a lot of harmful substances, making the seasoning made from them unsafe for health.
• Preparation of chanterelles includes washing and chopping. Whether to boil them before making the sauce depends on the specific recipe. Pre-boiling in the case of chanterelles is not necessary, but most often they are boiled for 15-20 minutes before adding to the sauce.
• Chanterelles are most often chopped to the desired consistency after stewing or frying, so before frying they can be chopped coarsely or even left whole.
• Frozen chanterelles are usually allowed to thaw before making sauce. Mushrooms should be defrosted in natural conditions, without exposing them to sudden temperature changes. Trying to speed up the process using a microwave will not lead to anything good.
• When using dried mushrooms, they are soaked so that they can restore their original shape and volume. Sometimes dried chanterelles, without soaking, are ground to a powder in a coffee grinder, then added to the sauce to enhance its aroma.
• Onions help to enhance and emphasize the aroma of mushrooms, so they are often always included in mushroom sauce.
• Seasonings with a strong taste and aroma should not be added to mushroom sauces. Black pepper, garlic, nutmeg, fresh or dried parsley would be appropriate. Sometimes other seasonings are added, but in moderation so that they do not distort or overshadow the aroma of wild mushrooms.

Mushroom sauce is usually served hot , but when cold it can serve as a good addition to various meat and vegetable appetizers, as well as cereal dishes. You can also pour mushroom sauce over cutlets and pancakes, as well as pancakes, including those with vegetable and meat filling. It will also go well with pasta.

You can store liquid seasoning made from chanterelles in the refrigerator for 2 days. Before serving, it doesn’t hurt to heat the sauce in the microwave, in a water bath, or over very low heat.

With Parmesan cheese

• 600 g fresh chanterelles;
• large onion;
• 200 g Parmesan cheese (it can be replaced with hard “Russian” type, but it is better to stick to the classic version of the recipe);
• 5 large spoons of cream;
• 1 large spoon of sour cream;
• 3 large tablespoons of vegetable (preferably olive) oil;
• a couple of sprigs of fresh herbs (preferably parsley);
• a pinch of salt.

Step-by-step instruction:

• Chop the boiled mushrooms and onions thoroughly. Fry in olive oil until all the moisture released from the forest has evaporated. At the end, sprinkle the frying pan with chopped herbs and add salt.
• Finely grate the cheese. Parmesan is very dense, so it makes sense to buy it already grated - large stores also offer this kind of cheese.
• Mix Parmesan with sour cream and cream.
• Pour the cheese mixture into the frying pan, simmer the chanterelle mushroom sauce for another 5 minutes, so that all the cheese stretches, but does not start to burn. There you go!

By the way! This sauce goes well not so much with meat as with a side dish for it - potato dishes, boiled buckwheat, rice, or any pasta.

Terms and conditions of storage

Sometimes not all of the prepared homemade sauce can be used at once. To preserve it without compromising the taste, you must:

1. Cool the gravy to room temperature.
2. Take a clean glass container.
3. Pour the sauce into it and seal tightly with a lid.
4. Place in the refrigerator.

Mushroom broth-based gravy can be stored in such conditions for no more than one week. Sauces prepared on the basis of cream, milk or sour cream do not lose their consumer qualities during the day. After this time it is better not to use them.

From dried mushrooms

• 30 g dried mushrooms;
• 1 medium onion;
• about 40 g butter (1.3 large spoons);
• the same amount of vegetable oil;
• 6 large spoons of sour cream;
• 1 large spoon of flour (no heap);
• several sprigs of fresh dill;
• salt and pepper.

Cooking steps:

• Gently rinse dry mushrooms and cover with warm water for 3-5 hours. Rinse again, add fresh water, boil for 15 minutes. Do not pour out the broth.
• When the mushrooms have cooled, cut them into small pieces. Fry the onion in oil, then add the mushrooms and cook together for another 10 minutes.
• In another clean frying pan, gild the flour. Reduce heat to low, add cube of butter. When it melts and is ground with flour, pour in a little mushroom broth. Heat the pan, stirring the future sauce until it thickens.
• Lay out the mushrooms, pour in sour cream, salt and lightly season with pepper. Slowly bring to a boil and turn off the stove almost immediately.
• When the sauce has cooled, you can blend it with a blender.

This sauce can also be called universal. It goes equally well with both meat and vegetable side dishes (including potato dishes). You can also successfully bake cabbage rolls or vegetable cutlets with this gravy, making these dishes sparkle with special, festive notes.

Important! Any creamy mushroom sauce should be stored in the refrigerator in a tightly closed jar. Maximum shelf life: 1 day.

Why serve chanterelle sauce?

A delicate mushroom sauce using chanterelles is good not only for its taste and aroma, but also for its versatility. It can be served cold as a dip. Dip bread, chips, croutons, croutons, potatoes, cheese, and any snacks into the aromatic mixture.

When hot, this gravy can be flavored with boiled and fried potatoes, served with cutlets, chops, goulash, even fish. You can water rice, buckwheat, pea puree, sausages, sausages. It’s especially delicious with pasta, spaghetti and noodles, you’ll just lick your fingers!

You can also use chanterelle mousse in the form of a fur coat for baking meat, chicken wings, legs or hams, sausages, and potatoes. Or you can stew goulash, vegetable stew and other dishes in this gravy. Whatever you choose, it will be one hundred percent delicious!

Pasta with mushroom sauce

Mushroom pasta is called a masterpiece of Italian cuisine; in fact, it is pasta with mushroom sauce - the recipe is very simple and can be prepared quickly. Experienced housewives note that pasta made from durum wheat produces a completely different taste. It is recommended to take products with a rough surface so that the sauce envelops them.

Ingredients:

• mushrooms – 200 g;
• paste – 200 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• Parmesan cheese – 60 g;
• cream – 150 g;
• olive oil – 5 tbsp. spoon;
• thyme – 0.25 teaspoon;
• black pepper – 0.25 teaspoon.

Preparation:

1. Fry the garlic in heated oil for half a minute.
2. Remove and add onion.
3. Fry until transparent.
4. Mix mushrooms with frying.
5. Simmer until the liquid evaporates.
6. Add seasonings and fry for 5 minutes.
7. Pour in cream and boil.
8. Season with grated cheese, stir until dissolved.
9. Boil the pasta, drain, mix with sauce.

Meatballs in mushroom sauce

Meatballs are a well-known dish; both adults and children love these little meat balls. Any minced meat is suitable, but the most delicious is considered to be a combination of 3 types of meat: chicken, beef and pork. To be more gentle, you need to beat it off. Ground meat with mushroom sauce - the recipe is easy to master even for young housewives.

Ingredients:

• mushrooms – 200 g;
• minced meat – 500 g;
• rice – 200 g;
• vegetable oil – 4 tbsp. spoons;
• onions – 2 pcs.;
• eggs – 1 pc.;
• cream – 200 ml;
• hard cheese – 50 g;
• black pepper – 0.5 teaspoon.

Preparation:

1. Grind the meat and onion, boil the rice.
2. Mix the preparations, add spices and egg.
3. Roll into balls and fry on both sides.
4. Chop the onion and mushrooms, simmer for 5-7 minutes.
5. Pour in cream, salt and pepper.
6. Place the meatballs in a mold and add the sauce.
7. Sprinkle with grated cheese.
8. Place in the oven for 30 minutes.

Cream sauce recipe

To make creamy sauce, you will need the following products:

• 300 grams of mushrooms;
• 150 grams of onion;
• 250 ml. 15% cream;
• vegetable oil;
• spices;
• greenery.

Peel and finely chop the onion. Chop the mushrooms into small cubes. Pour oil into a preheated frying pan and first fry the onion until golden brown, then add the mushrooms. Cook until all the liquid has evaporated. Cooking time is about 10 minutes. Next, you need to add cream, bring the dressing to a boil and remove from the stove.

Serve the side dish, pour gravy over it, sprinkle with herbs.

Basic recipe for mushroom sauce with sour cream

Chanterelles are delicate mushrooms. They cook quickly (maximum 12 minutes after boiling), but before cooking these gifts of the forest need to be soaked for a short time, washing off sand, leaves and blades of grass from the fragile heads. After cooking, the chanterelles can either be used immediately for cooking or frozen for future use.

Ingredients:

• 300 g chanterelles (fresh, boiled);
• 100 g sour cream (preferably of the highest quality);
• 30 g butter (fattier);
• 1 tablespoon refined vegetable oil;
• 1 onion;
• 1 large spoon of flour (with a small mound);
• a pinch of salt;
• a little black pepper (with this ingredient the main thing is to use moderation so as not to overwhelm the flavor of the mushrooms themselves).

By the way! Fresh mushrooms can be replaced with 90 g of dried ones. Before cooking, they need to be soaked in cold water or milk overnight. After this, rinse well and squeeze a little.

1. Chop the onion as finely as possible. Sauté these pieces in vegetable oil until transparent.
2. Add boiled, chopped chanterelles. You can chop mushrooms in different ways: some people like to cut them into small cubes, almost pureeing them, while others like to simply cut each mushroom into 3-4 parts, allowing them to float in the finished sauce in large pieces.
3. Place a piece of butter in the center of the pan. When it melts, sprinkle everything with flour and rub well.
4. When the chanterelle mushroom sauce boils, add sour cream.
5. Simmer the sauce over low heat for about 5 minutes. It needs to be stirred constantly, as it will thicken just before your eyes.
6. Finally, season with salt and a little pepper. If desired, you can add other spices, but in this case it is important not to overdo it, so as not to interrupt the delicate mushroom taste. Add at most a small pinch of dried cumin.

This sauce is suitable not only for meat, but also for fish, pasta, and vegetables. The sauce goes especially well with potato dishes. This sauce is also good to pour over unsweetened dumplings.

Mushroom sauce - what is it served with?

It is believed that aromatic mushroom sauce can only be prepared from porcini mushrooms. Although French chefs prefer mushrooms, their proverb “even old skin can be eaten with mushroom sauce” has long become a classic. The gravy made with mushroom broth or cream is tastier, but chicken broth also goes well.

Dishes with mushroom sauce are easy to combine; the most popular ones are:

• pork;
• fish;
• vegetables;
• pasta;
• casseroles.

Pork in mushroom sauce

Some housewives try to thicken pollivka not with flour, but with corn starch, it turns out more satisfying. The meat needs to be washed, dried and cut into small slices, 0.5 cm, so that they can be fried faster and stewed efficiently. You can add any mushrooms; mushroom sauce for steak is prepared according to generally accepted recipes..

Ingredients:

• mushrooms – 150 g;
• pork – 400 g;
• onions – 2 pcs.;
• cream – 200 ml;
• milk – 250 ml;
• corn starch - 2 teaspoons;
• soy sauce – 2 tbsp. spoons;
• flour – 0.5 tbsp;
• olive oil – 3 tbsp. spoons;
• black pepper – 1 teaspoon.

Preparation:

1. Finely chop the meat, roll in flour.
2. Fry until crusty in hot oil.
3. Sauté the onion for 5 minutes.
4. Add chopped mushrooms, soy sauce.
5. Simmer for 10 minutes.
6. Pour in cream, sprinkle with spices.
7. Dissolve starch in milk and add.
8. Boil, cook, stirring, 3 minutes.
9. Transfer the meat, simmer for 5 minutes.

How to fry dried chanterelles with potatoes and onions

How to cook dried chanterelles with potatoes to feed your family a delicious and satisfying dinner or lunch? Potatoes with mushrooms have always been considered a traditional Russian dish, so the proposed recipe is what you need!

• 150 g dried chanterelles;
• 5-7 medium-sized potatoes;
• 2 onions;
• Vegetable oil - for frying;
• Ground black pepper and salt - to taste;
• 2 tbsp. l. chopped green onions.

You can learn how to fry dried chanterelles with potatoes from the step-by-step cooking instructions.

1. First, pour warm water over the dried mushrooms and leave for 3-5 hours to swell.
2. Peel the potatoes and onions, cut them: potatoes into strips, onions into half rings.
3. Wash the potatoes in water and immediately place them on a kitchen towel to dry (then the potatoes will have a golden crust).
4. In a heated frying pan, where vegetable oil (about 4 tbsp) has already been poured, place onion half rings and fry until soft.
5. Add the mushrooms cut into strips and fry together for 15 minutes.
6. As soon as the liquid has evaporated, add potatoes to the mushrooms and mix everything.
7. Fry over low heat for about 20-25 minutes until the potatoes are done.
8. At the very end, add salt and pepper to taste, place in a deep, beautiful plate and sprinkle with chopped green onions.