Easy Chanterelle Mushrooms In Cream Sauce Recipes

MUSHROOM PASTA- AKA- SIMPLE CHANTERELLE CREAM SAUCE AND SPAGHETTI

Steps:

• heat and salt the water for your pasta
• add the chopped mushrooms to a preheated dry pan (I use cast iron over medium heat) and cook until most of the moisture has been released and the mushrooms are just beginning to brown (8-15 minutes usually)- don't worry if the mushrooms stick to the pan a little as long as nothing is burning you are fine
• reduce the heat slightly and add the butter and garlic to the pan
• when the butter is melted add the flour and stir until the flour has no more dry bits (those make lumps and clumps)
• add the milk and whisk with a fork, increasing the heat again to medium, until no flour lumps remain and the sauce is just simmering and beginning to thicken- reduce the heat to low and cook your pasta- stirring the sauce occasionally
• when the pasta is done cooking drain it and add to the sauce in the pan, toss to coat and serve topping with the parmesan, pepper flakes, and greens

CHANTERELLE MUSHROOMS RECIPE

Steps:

• Slice chanterelle mushrooms into bite-size pieces.
• Preheat a skillet with butter and pressed garlic, cook on medium-low for 2 minutes.
• Add sliced mushrooms to the skillet and sautee them for about 7 minutes on medium heat.
• Add heavy cream and parmesan cheese, stir to combine all together. Simmer on low heat for about 5 minutes.
• Add your favorite pasta (about 8oz) to the chanterelle mushroom sauce.

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

WILD CHANTERELLE WHITE WINE CREAM SAUCE RECIPE

Steps:

• Lightly saute butter, garlic and shallots together in a medium sauce pan until flavors mingle.
• Add white wine and cream. Bring to a simmer and reduce heat to medium-low, stirring frequently.
• In a medium saucepan dry-saute the Chanterelles until excess water has evaporated and transfer to the cream mixture (skip this step if using dried Chanterelles.)
• Add salt, black pepper and paprika.
• Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the Chanterelles.
• Add 1 to 2 tablespoons of flour to thicken.

CHANTERELLE MUSHROOM RECIPE

Steps:

• Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
• In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
• Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
• Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
• Enjoy!