Chanterelle sauce for any dish

Many culinary experts call mushroom sauce the king among liquid seasonings, because its aroma and taste cannot be compared with anything. In addition, the sauce is so versatile that it goes with any dish, including meat and fish. Particular preference is given to chanterelle sauce, which has a delicate texture, spicy flavor notes and a beautiful color.

The sauce made from chanterelle mushrooms is used both hot and warm, and even cold. The proposed options for preparing sauces will help each housewife to choose the most suitable and to please her loved ones.

Recipe for chanterelle mushrooms and onions with sour cream

Chanterelle mushroom sauce with sour cream can be used as gravy for meat dishes, especially chicken. The taste of the dish will change under the influence of the sauce beyond recognition, giving it special piquant notes.

• 500 g of boiled chanterelles;
• 500 ml of mushroom broth;
• 2 onions;
• 1 tbsp. l wheat flour;
• 50 g butter;
• 200 ml of sour cream;
• Salt to taste.

Adhering to the step-by-step description of the recipe for chanterelle sauce with sour cream, you can make stunningly delicious gravy for any dishes.

Dry chanterelle sauce in milk

The piquancy of dried chanterelle sauce will help to tone out the taste of any dish, however it is especially suitable for poultry meat.

• 30 g dried chanterelles;
• 200 ml of warm milk;
• 30 g shallots;
• 3 cloves of garlic;
• 1 tbsp. l cognac;
• 1 bunch of fresh parsley;
• 200 ml cream;
• 1 tsp ground black pepper;
• Salt to taste.

Dry chanterelle sauce is prepared in stages, according to the recipe described below. If you stick to it, you can correctly and quickly prepare a delicious gravy.

1. Wash dry chanterelles, pour warm milk and leave overnight to swell.
2. Cut shallots into small pieces, chop the garlic into cubes, chop the greens.
3. Preheat a non-stick pan and lay out all chopped foods.
4. Fry for 5 minutes without adding oil. over medium heat.
5. Pour cognac, mix and fry over low heat until it evaporates.
6. Dump the chanterelles, wash, cut into cubes, combine with onions, garlic and herbs.
7. Put the whole mass in a blender, pour in a little cream and chop.
8. Add salt to taste, ground pepper, pour in the remaining cream and mix thoroughly.
9. Let the sauce boil and boil for 3-4 minutes. over low heat with constant stirring.
10. Pour into a saucepan and serve with cooked dishes.

Sauce made from dried chanterelles with sour cream

A sauce made from dried chanterelles with sour cream will enrich the taste of ordinary dishes from potatoes, rice and pasta.

• 30-40 g of dried chanterelles;
• Warm water or milk;
• 200 ml of sour cream;
• 3 tbsp. l wheat flour;
• 3 tbsp. l butter;
• ½ tsp salts;
• 1 tsp paprika.

You can learn how to cook chanterelle sauce deliciously from the proposed recipe.

1. Wash and dry dry chanterelles with warm water or milk, leaving overnight.
2. In the morning, rinse well, put in a dry pan and fry over medium heat until the liquid evaporates.
3. Add 1 tbsp. l butter and fry for 10 minutes. until golden brown.
4. Melt 1 tbsp. l butter, add flour and fry until golden brown.
5. Add 1 tbsp. hot milk and cook for 5 minutes.
6. Salt, add paprika, pour sour cream and cook for 10 minutes.
7. In the finished sauce, add the last spoonful of butter and let stand for 5 minutes.
8. Pour into a saucepan and serve warm.

Creamy chanterelle sauce for pasta, rice and potatoes

Chanterelle cream sauce goes well with any pasta, rice and potato dishes. It is used for baking meat and vegetable cutlets, as well as cabbage rolls. The sauce will give dishes a special tenderness and juiciness.

1. 500 g of boiled chanterelles;
2. 2 onions;
3. 300 ml cream;
4. 50 g butter;
5. 3 tbsp. l wheat flour;
6. 100 ml of boiling water;
7. Salt to taste;
8. 1 tsp Provencal herbs.

The preparation of chanterelle sauce is described in the recipe below.

1. In a saucepan, melt the butter and pour the onions, chopped into cubes.
2. We cut the boiled chanterelles into slices, put them in the onion and fry them all together until golden brown, while avoiding burning. Only wild mushrooms fried with onions get the taste and aroma necessary for the sauce.
3. Flour is added to mushrooms with onions, mixed and poured water, dividing into small portions.
4. Beat with a whisk, spread in a blender and chop.
5. Add Provencal herbs, salt to taste, pour cream and whip again.
6. It is poured into a saucepan, allowed to boil and simmer for 5 minutes.
7. Poured into a saucepan and served. If desired, you can add chopped parsley and dill to the sauce.

Chanterelle and spaghetti cheese sauce

In the recipe for making chanterelle sauce for spaghetti, everything is done quite simply and quickly. While spaghetti is being cooked, you can safely begin to prepare a fragrant and tasty sauce for them.

• 500 g of boiled chanterelles;
• 3 onions;
• 300 ml of heavy cream;
• 50 g butter;
• Salt to taste;
• 100 g grated cheese;
• 1 bunch of chopped parsley and / or dill.

For convenience, mushroom sauce from chanterelles is prepared according to the recipe with a photo.

1. Peel the onion, cut into cubes and put in a hot pan with melted butter.
2. Fry for 5-7 minutes. and introduce the diced chanterelles.
3. Fry everything together over medium heat for 15 minutes, stirring constantly, so as not to burn.
4. Salt to taste, slowly pour in the cream and add chopped greens.
5. Stir, let simmer for 5-7 minutes.
6. Allow to cool slightly and grind with a submersible blender to a uniform consistency.
7. Put cooked spaghetti in portioned plates, pour thick sauce in the middle.
8. Sprinkle grated cheese on top and serve.

Chanterelle mushroom sauce with onion and caraway seeds

Chanterelle sauce, which is prepared for meat, will be a treat for everyone. In the sauce, you can bake chops, meatballs and meat rolls. When served, it is poured into special sauces and decorated with greens, which gives the dish a solemn appearance.

• 300 ml of boiled chanterelles;
• 400 ml cream;
• 100 g butter;
• 2 onions;
• A pinch of dry cumin;
• 1 bunch of chopped parsley;
• Salt and ground black pepper to taste.

The recipe for making chanterelle sauce with a photo below will help novice housewives to correctly distribute time and energy to the whole process.

1. Mushrooms and onions are cut into slices and fried in oil until golden brown over medium heat, stirring constantly to prevent burning.
2. Cream is poured, cumin, ground pepper and salt are added to taste.
3. Stew for 7 minutes. and, using a submersible blender, grind the entire mass to a homogeneous consistency.
4. Simmer for 3-5 minutes at minimum heat.
5. Poured into a saucepan, chopped parsley greens on top and serve.