Recipe: Chanterelle sauce

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Recipe: Chanterelle sauce

Chantarelle_blogpost

Elina presents her mother’s chanterelle sauce recipe

It’s again one of my favorite seasons: mushrooms. Time to enjoy some delicious chanterelles. Earlier this year it looked like the hot and dry weather had taken a toll on the amount of mushrooms in the Finnish forests. But things seem to have changed and the chanterelles are popping out everywhere like… wellm mushrooms. Unfortunately, I couldn’t go to my regular foraging spot to pick the chanterelles this year, so I bought some on the market square in Turku (kauppatori, in Finnish).

Typically we can find this so-called “ gold of the forest” in the backyard of my family’s countryside house. Since I can remember, we have picked them aplenty and my mother turned them into a delicious creamy sauce. Her recipe is super simple and in my opinion, that’s right. A sauce does not require many ingredients because the mushrooms’ itself taste already so heavenly. I want to share my mother’s recipe with you - this time seasoned with some dried nettle powder.

Ingredients:

200g of chanterelle mushrooms
1 onion
2dl thick cream or plant based alternative
½ dl of dried nettle powder
Butter (or vegetable oil)
Salt
Black pepper

Preparation:

  1. Clean the mushrooms properly. Rinse them under running water and cut them into smaller pieces (if they are big). Chop the onion.
  2. Add some butter on a frying pan and fry the onions and the mushrooms until soft.
  3. Let the water of the mushrooms evaporate to avoid them making the sauce too watery.
  4. Add the cream and the dried nettle.
  5. Let the mixture cook for 5 to 10 minutes at low heat.
  6. Add some salt and black pepper.

Serve with cooked potatoes or pasta.

Enjoy or: hyvää ruokahalua!

Yours,

Elina

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