Chanterelle dishes in creamy sauce

If you don’t know what to cook for a side dish for dinner, try one of the offered chanterelle recipes in a creamy sauce. A delicate combination of cream and wild mushrooms will add sophistication to the dish, which is typical of French cuisine.

The recipe for pasta with chanterelles in a creamy sauce

The recipe for pasta with chanterelles in a creamy sauce taste will surprise your household. Cook this simple mushroom the dish and make sure that the time spent on it has not passed for nothing!

• 200 g of chanterelles;
• 300 g pasta farfalle or fettuccini;
• 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 of hard cheese;
• 1 tsp provencal herbs;
• Salt to taste;
• 2 sprigs of thyme greens.

Pasta with chanterelles in a creamy sauce is prepared in stages.

1. Remove the peel from the onion, cut into cubes and spread into hot stewpan with olive oil.
2. Add crushed garlic cloves immediately and fry until caramel shade.
3. Boil chanterelles after cleaning for 20 minutes. and cut into pieces. For decoration, leave a few small mushrooms intact.
4. We spread the mushrooms for onions and garlic, introduce Provencal herbs and a sprig of thyme, mix.
5. Stirring continuously, fry the mushrooms until golden brown.
6. Pour in the cream, let it boil, and then immediately take out the mushrooms slotted spoon in a separate bowl.
7. Grind the remaining sauce with garlic and onions with submersible blender.
8. Drive a raw egg, beat with a whisk and immediately pour in the flour, whipping from the formation of lumps.
9. Leave on low heat for 1 min. and pour grated on grater cheese, stirring it until melted.
10. Boil the paste according to the recommendations indicated on the package. At during cooking, add a little salt to the water.
11. Pour half the sauce into a separate hot pan, add the mushrooms and immediately spread the paste.
12. Pour the remaining sauce, shake the pan and leave on fire 3-5 minutes
13. We spread in portioned plates, and when serving, decorate thyme leaves.

Italian tagliatelle pasta with chanterelles in a creamy sauce “Belonika”

In this recipe, the usual Italian egg noodles are pasta tagliatelle, cooked with chanterelles in a creamy sauce. So satisfying the dish will do great to feed the hungry members of your family.

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

Pasta with chanterelles in creamy sauce Belonika is being prepared thus:

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

Melt the butter in a pan, toss the garlic and fry 2-3 minutes

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

Season with salt, pepper, herbs, mix and pour cream.

Stew with stirring for 10-12 minutes. before thickening.

Boil tagliatelle in boiling water with salt, not finishing minutes 3 to the time specified in the instruction.

Put in a colander to glass the water, and sprinkle with olive oil.

Put the pasta in a pan with sauce, keep on low heat 2-3 minutes., Stirring with a spoon.

Arrange in serving plates, decorating (optional) with green sprigs of parsley.

Creamy chicken or turkey with chanterelles sauce

Chicken with chanterelles cooked in a creamy sauce is one of the best combinations. It can be put on the table as an independent dish or with a side dish. None of your loved ones will not refuse such a delicious mushroom treat. In this case it is better to take a tender chicken fillet or turkey.

• 500 g chicken or turkey fillet;
• 500 g of boiled chanterelles;
• 1 bunch of green onions;
• 3 cloves of garlic;
• Vegetable oil – for frying;
• Hard cheese
• 200 ml cream;
• Salt to taste.

Cook chicken fillet with chanterelles in a creamy sauce. recipe with a detailed description.

1. Boiled mushrooms are cut into slices and fried in vegetable oil until golden brown.
2. Chopped green onions are introduced, mixed with mushrooms and left for 2 minutes on fire.
3. Fillet cut into cubes, smeared with salt and crushed garlic, marinated for 30 minutes.
4. The baking dish is oiled, chicken is laid out fillet, on top mushrooms with onions.
5. Sprinkled with grated cheese on a coarse grater and poured the sauce.
6. The sauce is prepared as follows: the cream is slightly diluted with warm water, salted to taste.
7. The oven warms up to 180 ° C, the form is set inside.
8. The dish is baked for 40 minutes, laid out in portioned plates still hot and goes to the table. As a side dish you can make mashed potatoes.

In a creamy sauce with chanterelles, turkey is also cooked. it amazingly delicious dish that can delight real connoisseurs of gourmet food.

Spaghetti with chanterelles in a creamy sauce: a step by step recipe

Chanterelle spaghetti made in a creamy sauce can become dish for everyday use. By satiety and benefit it is not succumb to meat dishes, and a quick and easy way to cook every housewife will like it.

• 500 g of spaghetti;
• 500 g of boiled chanterelles;
• 100 g butter;
• 3 tbsp. l oily sour cream or cream;
• Salt to taste;
• Hard cheese;
• Vegetable oil – for frying.

Spaghetti with chanterelles in a creamy sauce prepared according to the recipe with step by step description.

1. Prepared chanterelles cut into cubes, spread in hot pan with vegetable oil and fry until golden brown.
2. Boil spaghetti, as it is written on the packaging, recline on colander and then pour into mushrooms.
3. Add butter, salt to taste and add sour cream or cream.
4. We leave it to simmer for 5 minutes over low heat, turn off the stove, cover the pan with a lid and leave it to stand for 10 minutes.
5. Before serving, you can sprinkle the dish with grated cheese.

Fragrant pork with chanterelles in a creamy sauce

Pork with chanterelles cooked in a creamy sauce – a fragrant and tasty dish that is usually put on a festive table.

• 500-700 g of pork;
• 500 g of boiled mushrooms;
• 2 pcs. onions;
• 300 ml of sparkling water;
• 300 ml of 15% cream;
• 50 ml of vegetable oil;
• Salt to taste;
• 2 tbsp. l chopped parsley;
• 3 peas of black pepper;
• 1 clove and bay leaf.

Pork and chanterelles in a creamy sauce – the best recipe Cook in stages, following the description.

1. Pork cut into thin slices, not more than 4 cm in length.
2. Heat vegetable oil in a saucepan, put the meat and fry. The first few minutes the meat will be stewed in its own juice, then gets a golden hue.
3. Add chopped chanterelles to pieces, fry for 15 minutes.
4. Put the cloves and bay leaf in the mushrooms first, then chopped onion in half rings, fry for 10 minutes.
5. Pour in sparkling water, cover the container and simmer 30 min
6. Add cream, salt, mix and cook until thickened, about 15 minutes.
7. Take out and discard the bay leaf and immediately add pepper peas.
8. Boil for 5 minutes. and serve hot, garnished with greens parsley.

Pasta with chanterelles and onions in a creamy sauce

Pasta with chanterelles in a creamy sauce – in fact, two dishes, which put together and stew in cream.

• 500 g of durum wheat pasta;
• 2 onions;
• 300 ml cream;
• 400 g of boiled chanterelles;
• Salt to taste;
• 70 g butter;
• 100 g of hard cheese.

We offer to cook pasta with chanterelles in a creamy sauce prescription with photo.

1. Boil the pasta until tender, spread it with a slotted spoon in hot pan with butter and fry for 5-7 minutes. on average the fire.
2. Cover, remove from the stove and set aside.
3. Dice onions, fry until caramel color, inject chopped mushrooms and continue to fry for 15 minutes.
4. Pour cream, salt, mix, cover and simmer 10 minutes.
5. Connect pasta with mushrooms, onions and sauce, stew 3-5 minutes., And when serving, sprinkle with grated cheese.

Braised beef with chanterelles in a creamy sauce

Chanterelle beef stewed in creamy sauce can easily compete with any restaurant meat dishes.

• 500 g of boiled chanterelles;
• 700 g of beef;
• 4 tbsp. l butter;
• 3 onion heads;
• 300 ml cream;
• 50 ml of white wine;
• 3 cloves of garlic;
• ½ tbsp water;
• Salt to taste;
• ½ tsp dried thyme.

1. The meat is cut into small cubes, salted, sprinkled thyme, mixed and pickled for 20 minutes.
2. Onions are peeled and chopped, mushrooms are sliced.
3. First, the meat is fried in oil until it is rosy in color, taken out by a slotted spoon and laid out on a plate.
4. Mushrooms are fried in the same oil, then onions are added and fried to a golden hue.
5. Meat is combined with mushrooms and onions, water is poured in and stewed under the cover over low heat 40 min.
6. Pouring wine, and after 5 minutes. cream, the mass is mixed and stewed for 10 minutes
7. Injected crushed garlic, salt to taste, mix and left on the stove turned off for about 10 minutes.

Chicken breast fillet cooked with chanterelles in a creamy sauce

Chicken breast cooked with chanterelles in a creamy sauce like fillet, it turns out very tender, juicy and fragrant.

• 500 g of boiled chanterelles;
• Vegetable oil;
• 2 chicken breasts;
• Salt, nutmeg and ground black pepper – to taste;
• 300 ml cream;
• 2 tbsp. l lemon juice;
• 3 cloves of garlic;
• 200 g of cheese.

Chicken breast cooked with chanterelles, baked in cream sauce will be for your family a gourmet dish that will be served only on holidays.

1. Cut mushrooms, fry until cooked and put in a separate a bowl.
2. Separate the meat from the bones, cut into slices, grate with salt, nutmeg and black pepper, leave to marinate for minutes thirty.
3. Put in a baking dish, pour part of the cream mixed with crushed garlic and lemon juice.
4. Put the mushrooms in a second layer and pour over the sauce again.
5. Put grated cheese on top, crush it with a spoon and put in the oven.
6. Bake for 90 minutes. at a temperature of 180-190 ° C. Serve to the table, laid out in serving plates and garnished with sliced ​​fresh vegetables.

The recipe for veal with chanterelles in a creamy sauce

Recipe for veal with chanterelles in a creamy sauce help feed your whole family a full meal.

• 400 g of veal and boiled mushrooms;
• 500 ml cream;
• Hot water;
• 50 g butter;
• 2 onions;
• 1 tbsp. l flour;
• Salt and ground black pepper to taste.

1. The veal is cut into long strips and fried in butter until caramel shade.
2. Onions are chopped into small cubes, mixed with crushed garlic.
3. Fried in butter until golden brown, mushrooms are added and roasted for 15 minutes.
4. Flour is poured and carefully rubbed with a wooden spatula, so that there are no lumps.
5. Pour salt and ground pepper, mix the whole mass: veal, onion, mushrooms.
6. Cream is poured in, a little hot water is added, mixes and stews under a closed lid for 30 minutes. on slow the fire.
7. The stove turns off and the dish is left for 5 minutes to to insist.