Chanterelle Mushroom Recipe
Chanterelle mushrooms recipe is a savory, creamy dish that showcases the golden fungi’s unique texture and flavor. Earthy, luxurious, and ready in 30 minutes, it’s a gourmet meal made simple.
The rich sauce coats every bite, pairing perfectly with pasta or crusty bread. It’s a standout option for mushroom lovers or anyone looking to elevate their weeknight dinner game.
What You’ll Need for This Chanterelle Mushrooms Recipe
- Chanterelle mushrooms – The star of the dish, prized for their delicate, peppery flavor and meaty texture. When sautéed, they release a woodland aroma that deepens the dish’s complexity.
- Salted butter – Adds richness and depth, enhancing the mushrooms’ natural umami. Its salt content balances the overall flavor.
- Garlic cloves – Pressed fresh into the butter, garlic infuses the dish with a bold, aromatic base.
- Heavy whipping cream – Brings luscious body and silkiness to the sauce, binding the flavors together beautifully.
- Parmesan cheese – Savory and nutty, it melts into the cream, creating a velvety, cheesy finish that clings to pasta or bread.
How to Make This Chanterelle Mushrooms Recipe
Start by slicing the chanterelles into bite-size pieces so they cook evenly and soak up all the flavor.
In a preheated skillet, melt butter and sauté pressed garlic gently until fragrant. This sets a bold, aromatic base for the dish.
Add the mushrooms and sauté them until golden, about 7 minutes. They should shrink slightly and begin to caramelize.
Pour in the heavy cream and stir in the parmesan cheese. Let it simmer briefly so the sauce thickens and melds.
At this stage, toss in your favorite cooked pasta—around 8 ounces works well—to create a complete, indulgent meal.
Mushroom Magic: Tips and Variations
For the best flavor, use fresh chanterelles and clean them gently with a damp cloth—avoid soaking them, as they absorb water easily.
Don’t rush the sautéing step; letting the mushrooms brown enhances their earthy flavor. If you want a deeper umami profile, add a splash of white wine before the cream.
You can also serve the sauce over toasted sourdough or spoon it onto creamy polenta. For a lighter variation, substitute the heavy cream with half-and-half and reduce the parmesan slightly.
Keeping It Fresh: How to Store and Reheat
Leftovers should be cooled completely before transferring to an airtight container and refrigerated for up to 3 days.
To reheat, warm slowly in a skillet over low heat, stirring in a splash of cream or broth to loosen the sauce.
Freezing isn’t ideal due to the cream, but if you must, freeze only the sautéed mushrooms without the sauce and add cream fresh when reheating.
Chanterelle Mushrooms Recipe
Ingredients
- 1 cup grated Parmesan cheese
- 1 lb chanterelle mushrooms sliced into bite-sized portions
- 4 tbsp salted butter
- 2 cups heavy whipping cream
- 3 cloves garlic minced or pressed
Instructions
- Begin by slicing the chanterelle mushrooms into uniform, bite-sized pieces. In a large skillet over medium-low heat, melt the butter and sauté the garlic for approximately 2 minutes, allowing the aroma to develop. Introduce the sliced mushrooms to the pan, cooking them thoroughly for about 7 minutes over medium heat until they are tender and slightly golden. Pour in the heavy whipping cream and incorporate the Parmesan cheese, stirring gently to form a cohesive, velvety sauce. Allow the mixture to simmer on low heat for an additional 5 minutes to thicken slightly and meld the flavors. If desired, stir in about 8 oz of your preferred cooked pasta to transform the sauce into a hearty main dish.
