Our absolute FAVE chanterelle mushroom recipe
Below is one of our go-to recipes for chanterelle mushrooms. With Saskatchewan chanterelle season in full force, we can't help but share our favourite way to enjoy these amazingly delicious mushrooms.
With this simple recipe, our creamy chanterelles become especially yummy. The fragrant mushrooms in cream sauce taste mild and spicy at the same time.
Time to Prep: 45 Min
ALL YOU NEED:
- 1/2 stick butter
- 2 garlic cloves (or more, for the garlic lovers) finely grated
- 1.5 lbs chanterelles
- 5 shallots
- 1 can of Creme fraiche
- 100 mls whipped cream
- 3 tbsp freshly squeezed lemon juice
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 tsp paprika
- 2 tsp Chervil, finely chopped
- 1 tsp chopped chives
- 1 tsp fine chopped parsley
First clean the chanterelles, do not wash them or chop larger ones into small pieces.
Peel and finely dice the shallots.
Heat the butter in a pan, add the chanterelles, and stir-fry for 2-3 minutes.
Add the diced shallots and simmer for about 10 minutes until the liquid has evaporated.
Scatter the paprika powder on top, roast briefly, and deglaze with the whipped cream. Let everything simmer briefly and then stir in the crème fraîche.
Now season the Saskatchewan creamy chanterelles with lemon juice and season with salt, pepper, garlic and herbs. Then serve immediately.
Some of the best chanterelles are small and contain small amounts of water.
Since mushrooms soak up water like little sponges when you wash it, you should use very little moisture. Clean the chanterelles with a soft brush, paper towels, and a small knife, and trim the stalks if needed. With the tip of the knife, you can also reach for any moss or needles that have hidden under the cap.
Home-made fried potatoes or noodles go particularly well with the creamy Saskatchewan chanterelles. They are also perfect as an accompaniment to pan-fried game meat.