Wild Chanterelle White Wine Cream Sauce Recipes

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.

STEAK WITH CREAMY CHANTERELLE SAUCE

Steps:

• Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
• Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
• Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.
• Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.

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.

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!