Creamy Chanterelle Recipes

The combination of wild mushrooms and cream can rightfully be called one of the most popular in home cooking and not only. If we talk about fruit bodies, then the chanterelles will perfectly cope with the role of the main ingredient. Many people like this type of mushroom not only for its appearance and taste, but also for its beneficial properties. The fact is that regular consumption of chanterelles in food removes radioactive substances from the body. In addition, these fruiting bodies are actively fighting cancer.

Chanterelles with cream are pleasant not only to eat, but also to cook. Even a novice hostess will gladly spend a little time in the kitchen to prepare a delicious lunch or dinner for her family. I must say that these 2 ingredients perfectly complement each other not only in the main dishes, but also in soups, as well as sauces and gravy.

Chanterelle soup with cream, potatoes and cheese

To organize a full dinner, you can’t do without the first dish. So, chanterelle soup with cream and cheese will perfectly please all hungry family members. Tasty, hearty, but at the same time very tender dish!

• Meat or vegetable broth - 2.5 l;
• Fresh chanterelles - 350 g;
• Carrots - 1 pc.;
• Onion - 1 head;
• Potato - 4 tubers;
• Cream (20% fat) - 100 ml;
• Cream cheese - 2 briquettes (100 g each);
• Vegetable oil;
• Salt and pepper to taste.

Chanterelle soup with cream and cheese is prepared as follows:

Recipe for tender chanterelle cream soup with cream

To make lunch or dinner more sophisticated, you can make cream chanterelle cream soup with cream. Its delicate texture will conquer even your most capricious gourmets - children.

• Chanterelles - 450 g (leave a few whole copies for decoration);
• Potatoes - 4 medium pcs.;
• Cream - about 300 ml;
• Bouillon cube - 1 pc.;
• Hot boiled water - 300 ml;
• Fresh greens;
• Flavourless vegetable oil;
• Salt pepper.

Cream of chanterelle soup with cream is prepared according to the recipe with a step-by-step description.

1. After cleaning, boil the potatoes in salted water until tender.
2. Cut the prepared mushrooms into pieces, chop the onion finely.
3. Fry both ingredients in a pan with a small amount of vegetable oil.
4. From the boiled potatoes, drain the water, leaving a little at the bottom, mashed with a blender.
5. In the pan to the fried mushrooms and onions, add cream and water, diluted with a bouillon cube.
6. Mix and send the mass to the potatoes, then grind to a creamy consistency.
7. Salt, pepper to taste, put the pan on the fire and bring to a boil.
8. Remove from heat, decorate with fresh herbs and whole mushrooms.

Cream soup with chanterelles, cream and bacon

The recipe for chanterelle cream soup with cream can be varied with other components. In this case, it is proposed to supplement the dish with bacon.

• Mushrooms (pre-cooked) - 350 g;
• Bacon - 150 g;
• Low-fat cream - 300 ml;
• Butter - 30 g;
• Flour - 1 tbsp. l .;
• Crackers for serving;
• Salt.

The recipe for cooking chanterelles with cream in the form of cream soup is divided into stages.

1. Cut mushrooms into thin slices and combine with cream.
2. With a sharp knife, cut the bacon into thin strips, put in a pan and fry until golden brown.
3. Remove excess fat from fried bacon with a kitchen towel or paper towel.
4. Grind the mushrooms with cream in a blender to a puree state, and then grind additionally through a sieve so that no lumps are felt, and the mass acquires a more delicate texture.
5. Melt the butter in a pan, add flour and fry, stirring constantly, until golden brown.
6. Pour the crushed mass in a blender into a pan, add the fried flour, bring the cream soup to a boil over medium heat, add salt and boil for 5-7 minutes, reducing the heat to a minimum.
7. Serve to the table, decorating the dish with crackers and slices of bacon.

The recipe for mushroom chanterelle sauce with cream

Chanterelle mushroom sauce with cream perfectly complements dishes of potatoes, meat, fish, cereals and pasta. The delicate texture and bright creamy mushroom aroma enrich the daily diet and decorate the festive table.

• Prepared mushrooms - 300-350 g;
• Sour cream and cream - 100 ml each;
• Water (boiling water) - 0.5 tbsp .;
• Butter - 30 g;
• Onion - 1 head;
• Wheat flour - 1 or 2 tsp;
• Salt and pepper to taste.

The method of preparation of chanterelle sauce with cream:

1. The first step is to finely chop the onion and fry it in butter. Those who do not like onions in dishes may not use it at all, or replace them with 2-3 cloves of garlic.
2. Then you need to chop the chanterelles as finely as possible, so the consistency of the sauce will be uniform. You can also skip fruit bodies through a meat grinder.
3. The crushed product is sent to the pan to the onion and fry until the liquid evaporates. The more moisture leaves, the brighter and more saturated will be the taste of the finished dish.
4. Salt and pepper the mass in a pan, add flour, the amount of which will depend on the desired density. 2 tsp flour will make the sauce as thick as sour cream, 1 tsp. - like cream.
5. Mix the onion-mushroom mass with flour, pour in a thin stream of boiling water.
6. Then send cream and sour cream to the pan, mix, bring to a boil and turn off the stove.

Dried chanterelle cream sauce

Mushroom gravy from chanterelles with cream is always obtained well. It serves pork, chicken, potatoes, Italian pasta and vegetable cutlets.

• Dried chanterelles - 70-80 g;
• Purified water - 0.7 L;
• Carrots with onions - 1 pc.;
• Butter - 50 g;
• Garlic - 2-3 cloves;
• Wheat flour - 2 tbsp. l .;
• Cream - 250 ml;
• Salt and pepper.

A detailed recipe for preparing chanterelle mushrooms gravy with cream:

1. Put the dried mushrooms in a deep container, fill with water or milk, leave in the refrigerator overnight, cover with a lid or cling film to prevent extraneous odors from absorbing.
2. The next morning, boil fruit bodies until cooked.
3. Drain, dry the mushrooms on a paper towel and chop into cubes.
4. Put the pan on the fire, add butter and flour next.
5. Stir well and fry until golden brown.
6. Add mushrooms to the pan and pour in water, simmer for 25 minutes. over low heat, covered with a lid.
7. Separately, fry peeled and diced vegetables - onions and carrots in a pan.
8. Transfer the fried vegetables to the mushrooms, add the cream, salt and pepper to taste.
9. Bring the mass to a boil and keep on fire until it becomes the desired consistency.

Appetizing fried chanterelles with potatoes and cream

Fried chanterelles with potatoes and cream will always be welcome “guests” on your table. Any lunch, dinner and even the arrival of guests can be diversified with such an appetizing dish.

• Chanterelles prepared - 500 g;
• Potato - 600 g;
• Cream (any fat content) - 300 ml;
• Bay leaf and a few peas of black pepper;
• Butter - 45-50 g;
• Salt;
• Fresh greens (decorate the finished dish).

We prepare chanterelles with cream and potatoes in the following steps:

1. Peel the potatoes, cut into strips or slices, pour cold water and leave for 20-30 minutes.
2. Heat ½ part of butter in a pan and fry the prepared mushrooms.
3. Separately, fry the potatoes in the remaining oil until golden brown.
4. Add mushrooms, stir and simmer another 10 minutes.
5. Pour in cream, salt to taste, add bay leaf and black pepper.
6. Stir and simmer under the lid for 10 minutes, decorate with herbs and serve.

Pickled chanterelles fried with cream in a pan

Pickled chanterelles fried with cream in a pan will perfectly replace dishes from fresh fruiting bodies. Lovers of mushroom treats will like their unusual taste and aroma.

• Pickled chanterelles - 500 g;
• Cream - 200 ml;
• Garlic - 2 cloves;
• Onion - 1 head;
• Salt, vegetable oil.

A recipe with a photo will help to fry the chanterelles with cream correctly and quickly.

1. Peel the onion, cut into thin rings or half rings.
2. Put in a pan with vegetable oil and fry until soft.
3. Rinse the pickled chanterelles in water and add to the onion.
4. Continue to fry for several minutes, after which add cream and minced garlic.
5. Stir and salt if necessary to bring the dish to taste.
6. After 5-7 minutes turn off the dish and serve.

Chanterelles fried with cream in a slow cooker: recipe with photo

The recipe for fried chanterelles with cream also applies to the use of the main "assistant" of all housewives - a slow cooker. With it it is very convenient to cook mushroom dishes, it turns out very tasty and satisfying!

• Boiled or frozen chanterelles - 500 g;
• Cream - 250 ml;
• Onion - 1 pc.;
• Prunes - to taste;
• Vegetable oil;
• Nutmeg to taste;
• Salt and fresh herbs.

Fried chanterelles with cream are prepared according to the recipe with a photo.

1. Pour prunes with boiling water and leave for 30-40 minutes.
2. We take it out of the water and dry it on a paper towel so that the liquid leaves.
3. Then finely chop into cubes or thin strips.
4. Pour a certain amount of vegetable oil into the multicooker bowl, immerse the onion, chopped into cubes or half rings.
5. We turn on the "Frying" mode on the panel, setting a 15-minute interval.
6. Immerse chopped mushrooms and fry in the same mode for 20 minutes.
7. Open the lid, add the prunes and fill in the cream, salt and add the nutmeg.
8. We switch to the “Baking” mode and prepare the dish for another 20 minutes.
9. When serving, sprinkle with chopped herbs.