This Chanterelles with Garlic Cream Sauce recipe celebrates the delicate, nutty character of chanterelle mushrooms in a simple, elegant preparation. The mushrooms are lightly sautéed and finished in a velvety garlic cream sauce with a splash of white wine and a bit of chicken stock for depth. Serve this sauce over steak or roasted game, spoon it onto toasted bread, or toss it with fresh pasta for a quick, restaurant-worthy meal.
Chanterelles with Garlic Cream Sauce
When chanterelle mushrooms are in season, their aroma and flavor are unbeatable. These golden fungi bring a mild peppery note and a firm, slightly chewy texture that holds up beautifully in a cream sauce. If you can forage them locally, they are a real treasure; otherwise, quality store-bought chanterelles will work perfectly. The recipe is straightforward and highlights the mushrooms rather than masking them with heavy seasoning.
We often prepare this as a sauce for special mains like venison or a prime cut of beef, but it’s equally lovely on a crisp slice of toasted baguette or tossed with wide ribbons of pasta. The preparation is efficient—about 20 minutes from start to finish—so it’s ideal for weeknight dinners when you want something special without a lot of fuss.
Why You’ll Love This Dish
- Rich and creamy: A silky sauce built with butter and cream that complements the mushrooms.
- Versatile: Works as a sauce for steak, roast, pasta, or as a dip for bread.
- Fast to prepare: Ready in under 30 minutes for an easy, gourmet-style result.
- Seasonal highlight: Showcases the unique flavor of chanterelles without overwhelming them.
Also try our Chestnut Mushroom Gravy!
Recipe Shopping List
Before you start, gather the following ingredients. Exact quantities are provided in the recipe card below.
- Chanterelle mushrooms
- Garlic (crushed)
- Shallot (minced)
- Butter
- Salt
- Heavy cream
- Dry white wine
- Chicken stock
How To Make This Recipe
This overview gives a clear picture of the steps involved. Full details, ingredient amounts, and timings are included in the recipe card below.
- Prep: Crush the garlic, mince the shallot, and halve or slice the chanterelles depending on size.
- Sauté: Cook the mushrooms, garlic, and shallot in butter until the edges are lightly browned.
- Deglaze: Pour in the white wine and let it reduce slightly to lift the browned bits from the pan.
- Simmer: Add cream, chicken stock, and a pinch of salt. Bring the sauce to a gentle simmer.
- Finish: Stir in the remaining butter off the heat to enrich and slightly thicken the sauce, then serve warm.
Recipe FAQ
Yes. Cremini, oyster, or shiitake mushrooms will work as substitutes, though the flavor profile will change. Chanterelles are recommended if you want the distinct nutty, peppery notes they provide.
Store cooled sauce in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to preserve the cream’s texture.
The sauce is best when fresh, but you can prepare it a few hours ahead and warm it slowly before serving. Add a splash of stock if it needs loosening on reheating.
For a non-alcoholic option, replace the wine with additional chicken stock or a mild vegetable broth.
Serve This With
- Grilled steak: Spoon the creamy chanterelle sauce over a sliced steak to add richness and mushroom flavor.
- Toasted baguette: Toasted slices make excellent vessels for soaking up the sauce.
- Pasta: Toss with cooked fettuccine or pappardelle for a comforting, flavorful pasta dish.
Homemade Recipes
- Venison Chili
- Venison French Dips
- Venison Sloppy Joes
Mushroom Recipes
- Creamy Mushroom Pork Chops
- Chestnut Mushroom Gravy
- Marinated Sautéed Mushrooms
- Chicken with Mushroom Gravy
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Chanterelles in Garlic Cream Sauce
A silky garlic cream sauce loaded with chanterelle mushrooms—ideal for steak, roasted game, or pasta.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 8 ounces chanterelle mushrooms
- 2 cloves crushed garlic
- 1 shallot, minced
- 6 tablespoons butter, divided
- ¼ teaspoon salt
- ½ cup heavy cream
- ¼ cup dry white wine
- ¼ cup chicken stock
Instructions
- Crush the garlic and mince the shallot. Clean the chanterelles and halve or slice them if needed.
- Heat a medium saucepan over medium heat and add 3 tablespoons of butter. Let it melt and swirl to coat the pan.
- Add the garlic, shallot, and chanterelles. Sauté for about 3 minutes, stirring often, until the mushrooms develop slightly browned edges.
- Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce for a minute or two.
- Add the chicken stock, cream, and salt. Cover and bring the mixture to a gentle simmer.
- Remove the pan from direct heat. Stir in the remaining butter until it melts and the sauce becomes glossy and slightly thickened.
- Taste and adjust seasoning if necessary, then serve immediately over steak, roasted meat, toasted bread, or pasta.
Nutrition Information (per serving)
- Calories: 198
- Total Fat: 19g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Unsaturated Fat: 6g
- Cholesterol: 53mg
- Sodium: 211mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugars: 2g
- Protein: 2g