Chanterelles are a kind of edible mushrooms that are extremely tasty. They generally have a nice meaty funnel shape and come in a range of colors from orange to yellow to white. Chanterelle mushrooms are incredibly popular because they taste really good but they are also quite costly. This is because they cannot be cultivated easily.
They may be found in the forest in the summer or fall, that’s why many people search for them (read my article about mushroom hunting in Poland here). Chanterelle mushrooms can also be purchased in the grocery stores all year round.
One of the best ways to cook the mushrooms is using this Polish Chanterelle cream sauce recipe. The cream sauce compliments the light peppery/fruity taste of the mushrooms. Plus you will find that this sauce is incredibly versatile.
The Polish chanterelle cream sauce tastes best when served with:
- kopytka Polish gnocchi
- kluski śląskie (Silesian dumplings)
- placki ziemniaczane potato pancakes
- any type of meat
- any type of grain
Polish Chanterelle Cream Sauce Recipe [Sos Kurkowy]
Part I – Wash And Dice The Mushrooms
For this recipe, you will need 300 gms of Chanterelle mushrooms. Don’t worry if you can’t get your hands on these mushrooms. You can swap them out with other types of mushrooms when they aren’t in season.
Part II – Peel And Finely Dice An Onion
Part III – Peel And Crush The Garlic Cloves.
Part IV – Fry The Onion And Garlic
Heat a pan. Add in 3-4 tbsps of oil and fry the onions and garlic for 3-5 minutes. The onions will turn translucent in color.
Part V – Add Mushrooms
When the onions are ready, add in the diced mushrooms and fry. Gently stir the mushrooms so that they do not burn or stick to the pan. Keep doing this for around 5 minutes.
Part VI – Add Heavy Cream
Reduce the heat and add in 1 cup of heavy cream. Stir and cook on low heat for about 3 minutes. Don’t raise the heat or the cream may split.
Part VII – Season To Taste
FAQ About The Polish Chanterelle Cream Sauce Recipe
I Can’t Get Chanterelle Mushrooms. What Should I Do?
While this recipe is called Chanterelle cream sauce, it actually works well with all different kinds of other mushroom varieties. So if you can’t get chanterelle mushrooms, just swap it out with some of the other local varieties that are available during the season.
What Meats Pair Well With Chanterelle Mushrooms?
Chanterelle mushrooms have a light fruity aroma and a mild peppery taste. The texture is pretty meaty. These mushrooms pair well with white meat like fish and poultry. It also works well with pork.
What Herbs Go With Chanterelle?
In this Polish chanterelle cream sauce recipe, you will find that pepper, salt, and turmeric are used for flavor and color. Other herbs that can be used are thyme and oregano. Typically, you will find that these herbs are used if you want to pair the chanterelle cream sauce with pork or poultry.
How To Pick Wild Chanterelle Mushrooms In The Forest?
Many Poles pick wild mushrooms in the forest! Watch the video I made with my family during mushroom hunting season in Poland.
Polish Chanterelle Cream Sauce Recipe
- 10 oz (300g) of chanterelle mushrooms
- 1 onion
- 2 garlic cloves
- 3-4 tbsps of oil
- 1 cup (230ml) of heavy cream
- salt, pepper
- a pinch turmeric powder (optionally, just for the color)
- Wash and dice the mushrooms.
- Peel and finely dice an onion.
- Peel and crush the garlic cloves.
- Fry onion and garlic in oil for 3-5 minutes.
- Add mushrooms and fry for another 5 minutes, stirring from time to time.
- Reduce the heat, add heavy cream, and cook for about 3 minutes.
- Season with salt and pepper, add turmeric powder if you want the sauce to be more yellow.
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Amount Per Serving: Calories: 308Total Fat: 30gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 6mgSodium: 107mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 2g
These data are indicative and calculated by Nutritionix