This Chanterelles with Garlic Cream Sauce recipe is a delicious and simple dish that highlights the rich, nutty flavor of chanterelle mushrooms. With a velvety garlic cream sauce and a touch of wine, this recipe is perfect as a topping for steak, roast, or serving alongside crusty bread. The creamy sauce pairs beautifully with the earthy mushrooms, creating a dish that's elegant yet easy to prepare.
Chanterelles with Garlic Cream Sauce
When Chanterelle mushrooms are in season, we buy them whenever possible. There just really isn't anything else that comes even close to comparing to the incredible flavor of this unique mushroom. Here in the Pacific Northwest if you know what you're doing you can go walk in the woods and just happen upon them during certain times of the year.
I don't have ANY clue what I'm doing, so I usually pick mine up from Costco. In bulk. Like everything else we buy, with 8 of us in the house currently.
This sauce is pictured with our Sous Vide Venison Roast, and it was a perfect pairing. The earthy mushrooms were incredible served over the top of our tender, slow-cooked medium rare venison roast.
Why You'll Love This Dish
- Rich and Creamy: A luscious cream sauce enhanced with butter and wine.
- Elegant and Versatile: Perfect for pairing with steak, pasta, or bread.
- Quick to Make: Ready in under 30 minutes for an effortless gourmet experience.
- Seasonal Highlight: Showcases the delicate, nutty flavor of chanterelle mushrooms.
Also try our Chestnut Mushroom Gravy!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chanterelle Mushrooms
- Crushed Garlic
- Shallot
- Butter
- Salt
- Cream
- White Wine
- Chicken Stock
Traeger Lion’s Mane Mushroom Recipe
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prep Ingredients: Crush garlic, mince shallots, and halve the chanterelles.
- Sauté: Cook chanterelles with garlic and shallots in butter until browned.
- Deglaze: Add white wine to lift flavors from the pan.
- Simmer: Stir in cream, chicken stock, and salt; bring to a soft boil.
- Finish the Sauce: Stir in butter to thicken, then serve warm over steak or bread.
Recipe FAQ
Yes, you can substitute cremini, oyster, or shiitake mushrooms, but the flavor will differ. Chanterelles are recommended for their unique taste.
Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain the cream’s texture.
The sauce is best fresh, but you can prepare it a few hours in advance and gently reheat before serving.
Replace the wine with additional chicken stock or vegetable broth for a non-alcoholic option.
Serve This With
- Grilled Steak: Let the creamy chanterelle sauce elevate your favorite cut of steak.
- Toasted Baguette: Perfect for soaking up the flavorful sauce.
- Pasta: Toss with fettuccine or pappardelle for a hearty, comforting meal.
Mushroom Recipes
- Creamy Mushroom Pork Chops
- Chestnut Mushroom Gravy
- Marinated Sauteed Mushrooms
- Chicken with Mushroom Gravy
Chanterelles in Garlic Cream Sauce
This incredible sauce is perfect for topping your next steak or venison roast!
Ingredients
- 8 ounces chanterelle mushrooms
- 2 cloves crushed garlic
- 1 shallot
- 6 tablespoons butter, divided
- 1/4 teaspoon salt
- 1/2 cup cream
- 1/4 cup white wine
- 1/4 cup chicken stock
Instructions
First, crush your garlic and mince your shallots.
Cut your chanterelles in half lengthwise.
Place a medium-sized saucepan on the stove top over medium heat.
Add three tablespoons of butter to the pan and let it melt.
Add the garlic, shallots, and chanterelles to the pan.
Let the chanterelles cook for 3 minutes, stirring continually.
The chanterelles should have slightly browned edges all around.
Deglaze the pan with the white wine.
Add the chicken stock, cream, and salt.
Cover the pan and bring to a soft boil.
Turn off the heat and move the pan to a cool burner.
Add the remaining butter and stir until fully melted to thicken the sauce.
Serve the mushrooms over steak with some of the sauce.
Nutrition Information:
Yield: 6 Serving Size:Amount Per Serving: Calories: 198Total Fat: 19gSaturated Fat: 12gTrans Fat: 0.5gUnsaturated Fat: 6gCholesterol: 53mgSodium: 211mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g