Chanterelle sauce for any dish

Mushroom sauce, many culinary experts call the king among the liquid seasoning, because its aroma and taste can not be compared with anything. Besides Moreover, the sauce is so versatile that it goes well with any dish, including meat and fish. Particular preference is given to sauce from chanterelles, which has a delicate texture, spicy flavor notes and beautiful colour.

Sauce made from chanterelle mushrooms is also used in hot form, and in the warm, and even in the cold. Suggested Options making sauces will help every housewife choose the most suitable and to please your loved ones.

Recipe for chanterelle mushrooms and onions with sour cream

Chanterelle mushroom sauce with sour cream can be used in as gravy for meat dishes, especially for chicken. The taste of the dish will change under the influence of sauce beyond recognition, giving it special piquant notes.

• 500 g of boiled chanterelles;
• 500 ml of mushroom broth;
• 2 onion heads;
• 1 tbsp. l wheat flour;
• 50 g butter;
• 200 ml of sour cream;
• Salt to taste.

Following a step-by-step description of a recipe for chanterelle sauce with sour cream, you can make stunningly delicious gravy for any dishes.

Fry boiled chanterelles and chopped onion on butter until golden brown and then grind in blender.

Pour into a saucepan, add sour cream and simmer for 5 minutes. on the slow fire.

Pour the flour into a dry pan, fry until golden colors.

Pour mushroom broth in portions, beat with a whisk so that there is no lumps.

Salt to taste and pour into a saucepan, let it boil for 5 minutes. (before thickening) and whisk again with a whisk.

Remove from heat, pour into a saucepan and serve.

Dry chanterelle sauce in milk

The piquancy of dried chanterelle sauce helps to tone the flavor any dish, however it is especially suitable for homemade meat birds.

• 30 g dried chanterelles;
• 200 ml of warm milk;
• 30 g shallots;
• 3 cloves of garlic;
• 1 tbsp. l cognac;
• 1 bunch of fresh parsley;
• 200 ml cream;
• 1 tsp ground black pepper;
• Salt to taste.

Dry chanterelle sauce is prepared in stages, as described below the prescription. If you stick to it, you can correctly and quickly make delicious gravy.

1. Wash dry chanterelles, pour warm milk and leave overnight, to swell.
2. Chop shallots, chop garlic dice, chop the greens.
3. Preheat a non-stick pan and lay out all shredded products.
4. Fry for 5 minutes without adding oil. over medium heat.
5. Pour cognac, mix and fry over low heat until it is evaporate.
6. Dump the chanterelles, wash, cut into cubes, combine with onions, garlic and herbs.
7. Put the whole mass in a blender, pour in a little cream and grind.
8. Pour in salt to taste, ground pepper, pour in the remaining cream and to stir thoroughly.
9. Let the sauce boil and boil for 3-4 minutes. on low heat at stirring constantly.
10. Pour into a saucepan and serve with cooked dishes.

Sauce made from dried chanterelles with sour cream

Sauce made from dried chanterelles with sour cream will enrich the taste of ordinary potato, rice and pasta dishes.

• 30-40 g of dried chanterelles;
• Warm water or milk;
• 200 ml of sour cream;
• 3 tbsp. l wheat flour;
• 3 tbsp. l butter;
• ½ tsp salts;
• 1 tsp paprika.

You can learn how to cook chanterelle sauce deliciously from the proposed recipe.

1. Wash and dry dry chanterelles with warm water or milk, leaving for the night.
2. Rinse well in the morning, put in a dry pan and fry on medium heat until liquid evaporates.
3. Add 1 tbsp. l butter and fry for 10 minutes. before golden color.
4. Melt 1 tbsp. l butter, add flour and fry until golden crust.
5. Add 1 tbsp. hot milk and cook for 5 minutes.
6. Salt, add paprika, pour sour cream and cook for 10 minutes.
7. In the finished sauce, add the last spoonful of butter and give stand for 5 minutes
8. Pour into a saucepan and serve warm.

Creamy chanterelle sauce for pasta, rice and potatoes

Chanterelle creamy sauce goes well with any dishes from pasta, rice and potatoes. It is used for baking. meat and vegetable cutlets, as well as cabbage rolls. The sauce will add to the dishes special tenderness and juiciness.

1. 500 g of boiled chanterelles;
2. 2 onion heads;
3. 300 ml cream;
4. 50 g butter;
5. 3 tbsp. l wheat flour;
6. 100 ml of boiling water;
7. Salt to taste;
8. 1 tsp Provencal herbs.

The preparation of chanterelle sauce is described in the recipe presented below.

1. In a stewpan, melt the butter and pour chopped onions.
2. Cut boiled chanterelles into slices, put in onion and fry all together until golden brown, while not allowing burning. Only wild mushrooms fried with onions gain taste and aroma necessary for the sauce.
3. Introduce the flour into the mushrooms with onions, mix and pour water, dividing in small portions.
4. Beat with a whisk, spread in a blender and chop.
5. Add Provencal herbs, salt to taste, pour cream and beat again.
6. Pour into a saucepan, allow to boil and boil on a slow 5 minutes on fire
7. Poured into a saucepan and served. If desired, you can in the sauce add chopped parsley and dill.

Chanterelle and spaghetti cheese sauce

Everything in the recipe for cooking chanterelle sauce for spaghetti done quite simply and quickly. While spaghetti is being cooked, you can feel free to start preparing a fragrant and tasty sauce for them.

• 500 g of boiled chanterelles;
• 3 onions;
• 300 ml of heavy cream;
• 50 g butter;
• Salt to taste;
• 100 g grated cheese;
• 1 bunch of chopped parsley and / or dill.

For convenience, chanterelle mushroom sauce is prepared according to the recipe with a photo.

1. Peel the onion, cut into cubes and put in a hot pan with melted butter.
2. Fry for 5-7 minutes. and introduce the diced chanterelles.
3. Fry everything together over medium heat for 15 minutes, constantly stirring, so as not to burn.
4. Salt to taste, slowly pour cream and add chopped greens.
5. Stir, let simmer for 5-7 minutes.
6. Allow to cool slightly and grind using a blender to a homogeneous consistency.
7. Put cooked spaghetti in portioned plates, in the middle pour in thick sauce.
8. Sprinkle grated cheese on top and serve.

Chanterelle mushroom sauce with onion and caraway seeds

Chanterelle sauce, which is prepared for meat, will be a treat for all. In the sauce, you can bake chops, cutlets and meat rolls. At serving it is poured into special gravy boats and decorated greens, which gives the dish a solemn appearance.

• 300 ml of boiled chanterelles;
• 400 ml cream;
• 100 g butter;
• 2 onion heads;
• A pinch of dry cumin;
• 1 bunch of chopped parsley;
• Salt and ground black pepper to taste.

The recipe for cooking chanterelle sauce with a photo below will help novice housewives to correctly distribute time and effort on the whole process.

1. Mushrooms and onions are cut into slices and fried in oil until golden crust over medium heat, stirring constantly to prevent burning.
2. Pour cream, add cumin, ground pepper and salt over to taste.
3. Stew for 7 minutes. and using a hand blender, crush the entire mass to a homogeneous consistency.
4. Simmer for 3-5 minutes at minimum heat.
5. Poured into a saucepan, chopped parsley greens on top and served to the table.