Name: Wild Chanterelle White Wine Cream Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 cup If using dried, reconstitute by soaking in water for 1 hour fresh Chanterelle mushrooms; ¼ cup chopped shallots; ¾ cup dry white wine; 1 pt heavy cream; 2 tbsp butter; 2 crushed cloves garlic; 1 tsp or to taste salt; ½ tsp or to taste black pepper; 2 tsp paprika; 2 tbsp flour

A most savory and delicious cream sauce recipe using wild chanterelle mushrooms and white wine. Mushroom lovers prepare to fall in love.

How To Make Wild Chanterelle White Wine Cream Sauce

3 cup fresh Chanterelle mushrooms (If using dried, reconstitute by soaking in water for 1 hour)
¼ cup shallots (chopped )
¾ cup dry white wine
1 pt heavy cream
2 tbsp butter
2 cloves garlic (crushed)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
2 tsp paprika
2 tbsp flour

Lightly saute butter, garlic and shallots together in a medium sauce pan until flavors mingle.
Add white wine and cream. Bring to a simmer and reduce heat to medium-low, stirring frequently.
In a medium saucepan dry-saute the Chanterelles until excess water has evaporated and transfer to the cream mixture (skip this step if using dried Chanterelles.)
Add salt, black pepper and paprika.
Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the Chanterelles.
Add 1 to 2 tablespoons of flour to thicken.

How To Make Wild Chanterelle White Wine Cream Sauce

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Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Serves:

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Ingredients

3 cup fresh Chanterelle mushrooms, If using dried, reconstitute by soaking in water for 1 hour
¼ cup shallots, chopped
¾ cup dry white wine
1 pt heavy cream
2 tbsp butter
2 cloves garlic, crushed
1 tsp salt , or to taste
½ tsp black pepper , or to taste
2 tsp paprika
2 tbsp flour

Instructions

Lightly saute butter, garlic and shallots together in a medium sauce pan until flavors mingle.
Add white wine and cream. Bring to a simmer and reduce heat to medium-low, stirring frequently.
In a medium saucepan dry-saute the Chanterelles until excess water has evaporated and transfer to the cream mixture (skip this step if using dried Chanterelles.)
Add salt, black pepper and paprika.
Simmer on low heat for 25-30 minutes until the sauce has been thoroughly infused with the flavor of the Chanterelles.
Add 1 to 2 tablespoons of flour to thicken.