Chanterelle mushroom sauce. Great addition to any side dish

Moscow, 09/06/2020, 09:30:47, editorial office of FTimes.ru, author Tatyana Orlonskaya.

Mushroom dishes are not only healthy, but also tasty. There are many types of mushrooms and ways to prepare them. One of the most delicious is stewing in sour cream sauce. Many people will like the recipe for stewed chanterelles in cream. Mushrooms in this version turn out delicious and will be an excellent addition to a potato dish.

The common chanterelle or Cockerel is a genus of edible mushrooms that actively grow throughout Russia. They are eaten in any form - pickled, canned, fried and stewed. Chanterelles are especially delicious in creamy sauce.

Chanterelle gravy recipe

To prepare the dish, you need the following components:

• 300 grams of mushrooms;
• bulb;
• 25 grams of butter;
• 100 grams of sour cream;
• 100 ml. cream;
• 2 teaspoons flour;
• half a glass of boiling water;
• spices.

Cooking steps:

1. Peel and rinse the chanterelles, then finely chop them.
2. Peel the onion and cut into small cubes.
3. Heat a frying pan, melt the butter and fry the onion until golden brown.
4. Next add the chanterelles. Excess liquid should disappear during frying. When this happens, you need to reduce the heat and fry until done.
5. Season vegetables with salt and pepper. Mix.
6. Add flour little by little to the prepared mushrooms and stir constantly.
7. Then slowly pour in boiling water, mixing the ingredients.
8. Next, sour cream and cream are added. Everything mixes well.
9. Do not bring the gravy to a boil.

It is worth noting that the thickness of the sauce will depend on the amount of flour added. You can also omit sour cream in the gravy, then it will have a sweetish taste.

Chanterelles in creamy sauce are ready to serve.

Recipe for pasta with chanterelles in creamy sauce

The recipe for pasta with chanterelles in creamy sauce will surprise your household with its taste. Make this simple mushroom dish and make sure your time isn't wasted!

• 200 g chanterelles;
• 300 g farfalle or fettuccine pasta;
• 1 chicken egg;
• 1 head of white onion;
• 100 ml cream;
• 1 tbsp. l. flour;
• 2 cloves of garlic;
• 2 tbsp. l. olive oil;
• 100 g hard cheese;
• 1 tsp. Provençal herbs;
• Salt - to taste;
• 2 sprigs of green thyme.

Pasta with chanterelles in creamy sauce is prepared in stages.

1. Remove the skins from the onion, cut into cubes and place in a hot saucepan with olive oil.
2. Immediately add crushed garlic cloves and fry until caramelized.
3. After cleaning, boil the chanterelles for 20 minutes. and cut into pieces. For decoration, leave a few small mushrooms whole.
4. Add the mushrooms to the onions and garlic, add Provençal herbs and a sprig of thyme, and mix.
5. Stirring continuously, fry the mushrooms until golden brown.
6. Pour in the cream, let it boil, and then immediately remove the mushrooms with a slotted spoon into a separate bowl.
7. Grind the remaining sauce with garlic and onions using an immersion blender.
8. Beat in a raw egg, beat with a whisk and immediately add flour, whisking to prevent lumps from forming.
9. Leave on low heat for 1 minute. and add the grated cheese, stirring until melted.
10. Boil the pasta according to the recommendations indicated on the package. At the same time, add a little salt to the water during cooking.
11. Pour half the sauce into a separate hot frying pan, add the mushrooms and immediately add the pasta.
12. Pour in the remaining sauce, shake the pan and leave on the fire for 3-5 minutes.
13. Place into serving bowls and garnish with thyme leaves when serving.

Italian tagliatelle pasta with chanterelles in Belonika cream sauce

In this recipe, the usual Italian egg noodles - tagliatelle pasta, are prepared with chanterelles in a creamy sauce. This hearty dish is perfect for feeding hungry members of your family.

• 500 g tagliatelle paste;
• 500 g boiled chanterelles;
• 350 ml 35% cream;
• 70 g butter;
• 4 cloves of garlic;
• 1 tbsp. l. olive oil;
• 1 tsp. Provençal herbs;
• ½ tsp. ground black pepper;
• Salt - to taste.

Pasta with chanterelles in Belonika cream sauce is prepared as follows:

After boiling, cut the mushrooms into thin slices and chop the garlic cloves with a knife.

Melt butter in a frying pan, add garlic and fry for 2-3 minutes.

Carefully remove the garlic and discard, place the mushrooms in the pan and fry for 15 minutes. over medium heat.

Add salt, pepper, herbs, stir and pour in cream.

Simmer with stirring for 10-12 minutes. until thickened.

Boil the tagliatelle in boiling water with added salt, without cooking for 3 minutes before the time specified in the instructions.

Place in a colander to drain and drizzle with olive oil.

Place the pasta in the pan with the sauce, simmer over low heat for 2-3 minutes, stirring with a spoon.

Place into serving bowls, garnishing (optional) with green parsley sprigs.

Cream sauce recipe

To make creamy sauce, you will need the following products:

• 300 grams of mushrooms;
• 150 grams of onion;
• 250 ml. 15% cream;
• vegetable oil;
• spices;
• greenery.

Peel and finely chop the onion. Chop the mushrooms into small cubes. Pour oil into a preheated frying pan and first fry the onion until golden brown, then add the mushrooms. Cook until all the liquid has evaporated. Cooking time is about 10 minutes. Next, you need to add cream, bring the dressing to a boil and remove from the stove.

Serve the side dish, pour gravy over it, sprinkle with herbs.

Recipe for mushroom sauce from chanterelles and onions with sour cream

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

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

By following the step-by-step description of the recipe for chanterelle sauce with sour cream, you can make an amazingly tasty gravy for any dish.

Fry boiled chanterelles and diced onions in butter until golden brown, and then chop in a blender.

Pour into a saucepan, add sour cream and simmer for 5 minutes. over low heat.

Pour flour into a dry frying pan and fry until golden brown.

Pour in mushroom broth in portions, whisk to avoid lumps.

Add salt to taste and pour into a saucepan and let simmer for 5 minutes. (until thick) and whisk again.

Remove from heat, pour into saucepan and serve.

Sour cream sauce with chanterelles

This mixture will go well with vegetable dishes, meat, and pasta. For cooking, you can use both fresh and canned mushrooms.

Required list of ingredients:

• 700 grams of chanterelles;
• 500 grams of sour cream;
• 2 large spoons of butter;
• 1 large spoon of flour;
• 2 onions;
• 2 carrots;
• spices;
• greenery.

Peel the vegetables. Chop the onion into cubes and grate the carrots. Heat a frying pan with oil. First, fry the onion for a few minutes, and then add the carrots to it. Simmer vegetables for 10 minutes.

Wash and peel the mushrooms. Pour into roasting pan. All liquid should evaporate from them. Fry in refined oil until cooked.

Next, melt the butter, add flour, stir until golden brown. Then put the prepared products and sour cream into the roasting pan. Mix all ingredients. Cook the gravy for 5 minutes.

When the dish is almost ready, add salt, pepper, and sprinkle with herbs. You can also add your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

Creamy chanterelle sauce for pasta, rice and potatoes

Creamy chanterelle sauce goes great with any pasta, rice or potato dishes. It is used for baking meat and vegetable cutlets, as well as cabbage rolls. The sauce will add special tenderness and juiciness to the dishes.

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

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

1. Melt the butter in a saucepan and add the diced onions.
2. Cut the boiled chanterelles into pieces, put them in the onion and fry everything together until golden brown, without allowing them to burn. Only wild mushrooms fried with onions acquire the taste and aroma necessary for the sauce.
3. Flour is added to the mushrooms and onions, mixed and water is added, dividing into small portions.
4. Beat with a whisk, place in a blender and grind.
5. Add Provençal herbs, salt to taste, pour in cream and beat again.
6. Pour into a saucepan, let it boil and simmer over low heat for 5 minutes.
7. Pour into sauce boats and serve. If desired, you can add chopped parsley and dill to the sauce.

Chanterelle and cheese sauce for spaghetti

In the recipe for making chanterelle sauce for spaghetti, everything is done quite simply and quickly. While the spaghetti is cooking, you can safely start preparing a fragrant and tasty sauce for it.

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

For convenience, chanterelle mushroom sauce is prepared according to the recipe with photo.

1. Peel the onion, cut into cubes and place in a hot frying pan with melted butter.
2. Fry for 5-7 minutes. and add diced chanterelles.
3. Fry everything together over medium heat for 15 minutes, stirring constantly so as not to burn.
4. Add salt to taste, slowly pour in the cream and add chopped herbs.
5. Stir and let simmer over low heat for 5-7 minutes.
6. Let cool slightly and use an immersion blender to blend until smooth.
7. Place the cooked spaghetti into portioned plates and pour the thick sauce into the middle.
8. Sprinkle grated cheese on top and serve.

Sauce for meat from chanterelle mushrooms with onions and caraway seeds

Chanterelle sauce, which is prepared with meat, will be a delicacy for everyone. You can bake chops, cutlets and meatloaves in the sauce. When served, it is poured into special gravy boats and decorated with herbs, which gives the dish a solemn appearance.

• 300 ml 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 written below will help novice housewives correctly allocate time and energy for the entire process.

1. Mushrooms and onions are cut into pieces and fried in oil until golden brown over medium heat, stirring constantly to prevent burning.
2. Pour cream, add cumin, ground pepper and salt to taste.
3. Simmer for 7 minutes. and, using an immersion blender, grind the entire mass to a homogeneous consistency.
4. Continue to simmer on low heat for 3-5 minutes.
5. Pour into a gravy boat, sprinkle chopped parsley on top and serve.

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