Easy Creamy Chanterelle Sauce Recipe
A simple yet hearty creamy chanterelle sauce recipe. With golden chanterelles, onions, cream, and paprika, this seasonal dish is perfect served with dumplings, potatoes, pasta, or even steak. A comforting mushroom recipe ready in under 40 minutes.
Ingredients
- 800 g chanterelles cleaned and trimmed
- 2 onions finely chopped
- 2 tbsp sunflower oil
- 2 tbsp plain flour
- 400 ml double cream
- 1 tbsp lemon juice
- 1 tsp sweet paprika
- Salt & pepper, to taste
- A handful of fresh parsley, chopped
Instructions
- Heat the oil in a wide pan and sauté the onions over medium heat for about 5 minutes, until soft and translucent.
- Add the chanterelles and cook for 8–10 minutes, allowing their liquid to release and reduce.
- In a small bowl, mix the flour and paprika with a few tablespoons of cold water to form a smooth paste.
- Stir the cream into the pan with the mushrooms, then whisk in the flour paste. Simmer until the sauce thickens to a creamy consistency.
- Stir in half the chopped parsley. Season with salt, pepper, and lemon juice. Garnish with the remaining parsley.
Notes
Notes & Variations for Creamy Chanterelle Sauce
- Dairy-Free / Vegan – Swap the cream for oat cream. I don't recommend anything coconut based, as the flavour will be too strong.
- Gluten-Free – Replace the plain flour with cornstarch or arrowroot. Just whisk it with cold water before stirring it in to avoid lumps.
- Storage – Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or stock if it thickens too much.
- Freezing – Cream sauces don’t freeze well as they can split. Instead, sauté and freeze just the chanterelles, then prepare the sauce fresh when needed.