Chanterelle dishes in creamy sauce

If you don’t know what to cook for a garnish for dinner, try one of the offered chanterelle recipes in a creamy sauce. A delicate combination of cream and wild mushrooms will give the dish the sophistication that is typical of French cuisine.

The recipe for pasta with chanterelles in a creamy sauce

The recipe for cooking pasta with chanterelles in a creamy sauce will surprise your household with your taste. Cook this simple mushroom dish and make sure that the time spent on it was not in vain!

• 200 g of chanterelles;
• 300 g pasta farfalle or fettuccini;
• 1 chicken egg;
• 1 head of white onion;
• 100 ml cream;
• 1 tbsp. l flour;
• 2 cloves of garlic;
• 2 tbsp. l olive oil;
• 100 g of hard cheese;
• 1 tsp provencal herbs;
• Salt to taste;
• 2 sprigs of thyme greens.

Pasta with chanterelles in a creamy sauce is prepared in stages.

1. Remove the peel from the onion, cut into cubes and spread in a hot saucepan with olive oil.
2. Immediately add crushed cloves of garlic and fry until caramel.
3. Boil chanterelles after cleaning for 20 minutes. and cut into pieces. For decoration, leave a few small mushrooms intact.
4. We spread the mushrooms for onions and garlic, introduce Provencal herbs and a sprig of thyme, mix.
5. Stirring continuously, fry the mushrooms until golden brown.
6. Pour the cream, let it boil, and then immediately remove the mushrooms with a slotted spoon in a separate bowl.
7. Grind the remaining sauce with garlic and onions using a hand blender.
8. We drive in a raw egg, beat with a whisk and immediately pour in the flour, whipping from the formation of lumps.
9. Leave on low heat for 1 min. and pour in the grated cheese, stirring it until melted.
10. Boil the paste according to the recommendations indicated on the package. At the same time, during cooking, add a little salt to the water.
11. Pour half the sauce into a separate hot pan, add mushrooms and immediately spread the pasta.
12. Pour the remaining sauce, shake the pan and leave it on fire for 3-5 minutes.
13. We spread in portioned plates, and when serving, decorate with thyme leaves.

Italian tagliatelle pasta with chanterelles in creamy Belonica sauce

In this recipe, the usual Italian egg noodles - tagliatelle pasta, cooked with chanterelles in a creamy sauce. Such a hearty meal will do just fine to feed your hungry family members deliciously.

• 500 g tagliatelle pasta;
• 500 g of boiled chanterelles;
• 350 ml of 35% cream;
• 70 g of butter;
• 4 cloves of garlic;
• 1 tbsp. l olive oil;
• 1 tsp provencal herbs;
• ½ tsp ground black pepper;
• Salt to taste.

Pasta with chanterelles in creamy Belonika sauce is prepared as follows:

Chicken or chanterelle turkey cooked in creamy sauce

Chicken with chanterelles cooked in a creamy sauce is one of the best combinations. It can be put on the table as an independent dish or with a side dish. None of your loved ones will refuse such a delicious mushroom treat. In this case, it is better to take a tender chicken fillet or turkey.

• 500 g chicken or turkey fillet;
• 500 g of boiled chanterelles;
• 1 bunch of green onions;
• 3 cloves of garlic;
• Vegetable oil - for frying;
• Hard cheese
• 200 ml cream;
• Salt to taste.

Prepare chicken fillet with chanterelles in a creamy sauce according to this recipe with a detailed description.

1. Boiled mushrooms are cut into slices and fried in vegetable oil until golden brown.
2. Chopped green onions are introduced, mixed with mushrooms and left for 2 minutes. on fire.
3. The fillet is cut into cubes, smeared with salt and crushed garlic, and left to marinate for 30 minutes.
4. The baking dish is greased with oil, chicken is laid out, on top mushrooms with onions.
5. Sprinkled with grated cheese on a coarse grater and poured with sauce.
6. The sauce is prepared as follows: the cream is slightly diluted with warm water, salted to taste.
7. The oven warms up to 180 ° C, the form is placed inside.
8. The dish is baked for 40 minutes, laid out in portioned plates still hot and served at the table. As a side dish, you can cook mashed potatoes.

In a creamy sauce with chanterelles, turkey is also cooked. This is an amazingly delicious dish that can delight real connoisseurs of gourmet food.

Spaghetti with chanterelles in a creamy sauce: a step by step recipe

Chanterelle spaghetti made in a creamy sauce can be a daily meal. By satiety and benefit, it will not yield to meat dishes, and every housewife will like a quick and easy way of cooking.

• 500 g of spaghetti;
• 500 g of boiled chanterelles;
• 100 g butter;
• 3 tbsp. l oily sour cream or cream;
• Salt to taste;
• Hard cheese;
• Vegetable oil - for frying.

Spaghetti with chanterelles in a creamy sauce are prepared according to the recipe with a step-by-step description.

1. Cut the prepared chanterelles into cubes, put in a hot pan with vegetable oil and fry until golden brown.
2. Boil spaghetti, as it is written on the packaging, put it in a colander and then pour into mushrooms.
3. Add butter, salt to taste and add sour cream or cream.
4. We leave it to simmer for 5 minutes over low heat, turn off the stove, cover the pan with a lid and leave it to stand for 10 minutes.
5. Before serving, you can sprinkle the dish with grated cheese.

Fragrant pork with chanterelles in a creamy sauce

Pork with chanterelles cooked in a creamy sauce is a fragrant and tasty dish that is usually put on the festive table.

• 500-700 g of pork;
• 500 g of boiled mushrooms;
• 2 pcs. onions;
• 300 ml of sparkling water;
• 300 ml of 15% cream;
• 50 ml of vegetable oil;
• Salt to taste;
• 2 tbsp. l chopped parsley;
• 3 peas of black pepper;
• 1 clove and bay leaf.

Pork and chanterelles in a creamy sauce is a recipe that is best prepared in stages, following the description.

1. Pork cut into thin slices, not more than 4 cm in length.
2. Heat vegetable oil in a saucepan, put the meat and fry. For the first few minutes, the meat will be stewed in its own juice, then it will acquire a golden hue.
3. Add chopped chanterelles to pieces, fry for 15 minutes.
4. First, put the cloves and bay leaf in the mushrooms, then onion cut in half rings, fry for 10 minutes.
5. Pour in sparkling water, cover the container with a lid and simmer for 30 minutes.
6. Add cream, salt, mix and cook until thickened, about 15 minutes.
7. Remove and discard the bay leaf and immediately add peppercorns.
8. Boil for 5 minutes. and serve hot, garnishing with parsley.

Pasta with chanterelles and onions in a creamy sauce

Pasta with chanterelles in a creamy sauce - in fact, two dishes that are combined together and stewed in cream.

• 500 g of durum wheat pasta;
• 2 onions;
• 300 ml cream;
• 400 g of boiled chanterelles;
• Salt to taste;
• 70 g of butter;
• 100 g of hard cheese.

We offer to cook pasta with chanterelles in a creamy sauce according to the recipe with a photo.

1. Boil the pasta until tender, spread it with a slotted spoon in a hot frying pan with butter and fry for 5-7 minutes. over medium heat.
2. Cover, remove from the stove and set aside.
3. Dice the onion, fry until caramel color, add the chopped mushrooms and continue to fry for 15 minutes.
4. Pour cream, salt, mix, cover and simmer for 10 minutes.
5. Combine pasta with mushrooms, onions and sauce, stew for 3-5 minutes, and serve with grated cheese.

Braised beef with chanterelles in a creamy sauce

Chanterelle beef stewed in a creamy sauce can easily compete with any restaurant meat dishes.

• 500 g of boiled chanterelles;
• 700 g of beef;
• 4 tbsp. l butter;
• 3 onion heads;
• 300 ml cream;
• 50 ml of white wine;
• 3 cloves of garlic;
• ½ tbsp water;
• Salt to taste;
• ½ tsp dried thyme.

1. The meat is cut into small cubes, salted, sprinkled with thyme, mixed and pickled for about 20 minutes.
2. Onions are peeled and chopped, mushrooms are sliced.
3. First, the meat is fried in oil until it is rosy, removed by a slotted spoon and laid out on a plate.
4. Mushrooms are fried in the same oil, then onions are added and fried until golden brown.
5. Meat is combined with mushrooms and onions, water is poured and stewed under a lid over low heat for 40 minutes.
6. Pouring wine, and after 5 minutes. cream, the mass is mixed and stewed for 10 minutes.
7. Squeezed garlic is introduced, salt to taste, mixed and left on the cooker for 10 minutes.

Chicken breast fillet cooked with chanterelles in a creamy sauce

Chicken breast cooked with chanterelles in a creamy sauce, as well as fillet, is very tender, juicy and aromatic.

• 500 g of boiled chanterelles;
• Vegetable oil;
• 2 chicken breasts;
• Salt, nutmeg and ground black pepper - to taste;
• 300 ml cream;
• 2 tbsp. l lemon juice;
• 3 cloves of garlic;
• 200 g of cheese.

Chicken breast cooked with chanterelles, baked in a creamy sauce, will be for your family a delicious dish that will be served only on holidays.

1. Cut mushrooms, fry until cooked and put in a separate bowl.
2. Separate meat from bones, cut into slices, grate with salt, nutmeg and black pepper, leave to marinate for about 30 minutes.
3. Put in a baking dish, pour part of the cream mixed with crushed garlic and lemon juice.
4. Put the mushrooms in a second layer and pour the sauce again.
5. Put grated cheese on top, crush it with a spoon and put in the oven.
6. Bake for 90 minutes. at a temperature of 180-190 ° C. Serve, laid out in portioned plates and garnished with sliced ​​fresh vegetables.

Recipe for veal with chanterelles in a creamy sauce

The recipe for veal with chanterelles in a creamy sauce will help feed your entire family a full meal.

• 400 g of veal and boiled mushrooms;
• 500 ml cream;
• Hot water;
• 50 g butter;
• 2 onions;
• 1 tbsp. l flour;
• Salt and ground black pepper to taste.

1. Veal is cut into long strips and fried in butter until caramel.
2. Onions are chopped into small cubes, mixed with crushed garlic.
3. Fried in butter until golden brown, mushrooms are added and fried for 15 minutes.
4. Flour is poured and carefully rubbed with a wooden spatula so that there are no lumps.
5. Pour in salt and ground pepper, mix the whole mass: veal, onion, mushrooms.
6. Cream is poured in, a little hot water is added, mixed and stewed under a closed lid for 30 minutes. over low heat.
7. The stove turns off and the dish is left for 5 minutes to infuse.