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The best of liquid spices - this is how the chefs appreciate the mushroom sauce for its piquant taste and aroma. It is versatile - served both with meat and fish, and with vegetable dishes, combined with any side dishes. It is consumed hot and cold. Chanterelle mushroom sauce also has a light, delicate texture. Thick and rich, it turns out to be healthy and very nutritious. And even a beginner in cooking can easily and quickly prepare it.
Secrets of making delicious chanterelle mushroom sauce
Chanterelles are one of the tastiest and safest mushrooms. They are never infected with parasites due to the content of a special substance - chitinmannose.
The mushroom, which looks like an upturned umbrella, is painted in yellow or light orange shades. The diameter of the cap reaches 12 cm. It has a slightly sour aroma. Contains:
- amino acids;
- vitamins A, E, C, B1 and B2;
- calcium, iron, zinc.
For an amateur chef, such a product is ideal: thanks to the taste characteristics, dishes from it always turn out to be delicious. To prepare mushroom sauce from chanterelles, take medium-sized mushrooms. It is best to collect them yourself in ecologically clean places or buy from conscientious mushroom pickers, since chanterelles, like any other types of mushrooms, absorb harmful substances from the environment well.
Before cooking, the mushrooms are examined, dry or rotten ones are removed. Then the ends of the legs are washed and at the same time cut off the ends of the legs, on which dirt can remain. The hats are also thoroughly cleaned of forest debris.
If the recipe for chanterelles in a sauce involves the addition of dairy products, for example, cream or sour cream, they should be taken fresh and natural, without vegetable fat or preservatives.
Chanterelle mushroom sauce recipes
By adding mushroom sauce to meat, fish, vegetables, you can transform their taste beyond recognition, give the dishes a piquant taste. There are many recipes for chanterelle sauce. They help to make the menu original and varied.
Chanterelle mushroom sauce with sour cream
For a liquid seasoning, fresh mushrooms are best. But if this is not possible, dried ones will do. The difference between them is not essential: dry mushrooms must be pre-soaked.
For gravy you will need:
- fresh chanterelles - 300 g (dried - 90 g);
- butter - 30 g;
- sour cream - 100 g;
- onion head - 1 pc .;
- vegetable oil - 1 tbsp. l .;
- flour - 1 tbsp. l .;
- water - ½ cup;
- black pepper;
- salt.
- Dried mushrooms are placed in cool water for 12 hours, then washed. If the dish is prepared from fresh chanterelles, they are immediately cleaned of litter, washed, and large ones are cut.
- The chanterelles are dipped in salted water and, after boiling, they are left to cook for 10-12 minutes. Allow the liquid to drain by throwing it in a colander.
- The onion head peeled from the husk is chopped. Put a frying pan on the fire, sauté the onion pieces in oil until it becomes slightly transparent.
- Add chanterelles, butter, spices, mix. Sprinkle lightly with flour. For a thicker gravy, more flour is required. Bring everything to a boil, pour in sour cream.
- The sauce is simmered over low heat for an average of 5-7 minutes, until it thickens.During the cooking process, stir constantly to prevent it from burning.
Chanterelle mushroom sauce with cream
Making such a gravy takes a minimum of time and effort. Creamy sauce with chanterelles is ideal for meat. It requires:
- mushrooms - 500 g;
- butter - 2 tbsp. l .;
- cream - 1 l;
- onion head - 1 pc .;
- flour - 1-2 tbsp. l .;
- pepper and salt to taste.
- Peeled onions and chanterelles are cut finely, fried until golden brown.
- Then spices are added, cream is added. For gravy, take cream with a fat content of 10% or 20%.
- Without removing the pans from the heat, gradually add flour and mix well until the gravy acquires the desired consistency. When it is received, the dish is ready to eat.
Chanterelle mushroom sauce with cheese
The sauce will be appreciated even by real gourmets, and it is prepared from the available products:
- chanterelles - 600 g;
- parmesan cheese - 200 g;
- butter - 50 g;
- cream - 5 tbsp. l .;
- sour cream - 1 tbsp. l .;
- olive oil (any vegetable is suitable) - 3 tbsp. l .;
- parsley;
- salt.
- The onions are peeled and chopped.
- The mushrooms are washed, cut into several pieces and fried with onions in olive oil.
- Add salt, a few chopped parsley sprigs. Leave on fire until all the liquid contents have evaporated.
- Cheese is finely chopped or grated, cream and sour cream are added to it.
- The mixture is poured into a frying pan. Mushrooms are stewed for another 5-7 minutes, removed from heat.
Dried chanterelle sauce with milk
Gravy will transform the taste of any product, but poultry meat is considered the best main course for it.
For cooking take:
- dried chanterelles - 30 g;
- cream - 200 ml;
- milk - 200 ml;
- onions - 30 g;
- garlic - 3 cloves;
- cognac - 1 tbsp. l .;
- olive oil - 2 tbsp. l .;
- salt and ground black pepper to taste.
- Dried chanterelles are washed and poured with warmed milk overnight.
- Finely chop onions, garlic, parsley and fry in oil for 5 minutes. Then add a little brandy and simmer over low heat until the liquid evaporates.
- The mushrooms are drained, rinsed again, cut into cubes. Mix with fried herbs in a blender, pour in a little cream, salt, pepper and chop. Then add the remaining amount of cream.
- The sauce with chanterelle mushrooms is cooked over low heat for 3-4 minutes, not forgetting to stir. Served in a gravy boat.
Mushroom sauce with dry chanterelles and sour cream
The gravy is suitable for meat, potato dishes. To prepare it you need:
- dry chanterelles - 30 g;
- onion head - 1 pc .;
- butter - 40 g;
- sour cream - 6 tbsp. l .;
- vegetable oil - 40 g;
- flour - 1 tbsp. l .;
- fresh dill;
- pepper and salt.
- Washed chanterelles are poured with water for several hours, then boiled for 15 minutes, cooled, cut.
- Peel and cut the onion into cubes, sauté in oil. Transfer to mushrooms, mix and fry for 10-12 minutes.
- In a separate frying pan, brown some flour, mix with butter. A small amount of mushroom broth is poured into this mixture and kept on fire until thickened.
- Add onions and mushrooms, seasonings, sour cream, after mixing, bring to a boil. The cooled gravy is chopped with a blender.
Why serve chanterelle gravy
Mushroom sauce is a versatile preparation suitable for a wide variety of main courses. It is served with meat, for example, chicken, beef, boiled pork. It goes well with side dishes: vegetables, rice, spaghetti, potatoes. In addition, the gravy is used for casseroles.
Terms and conditions of storage
Sometimes not all cooked homemade sauce can be used right away. To preserve it without sacrificing taste, you must:
- Cool the gravy at room temperature.
- Take a clean glass container.
- Pour the sauce into it and seal tightly with a lid.
- Place in refrigerator.
Mushroom broth gravy can be stored under these conditions for no more than one week. Sauces prepared on the basis of cream, milk or sour cream do not lose their consumer qualities during the day. After this time it is better not to use them.
Conclusion
Chanterelle mushroom sauce is a healthy, low-calorie seasoning that makes it easy to diversify the table. This is a real find for those who follow the principles of vegetarianism. The gravy goes well with vegetables and cereals. And the most important secret of its preparation is fresh, high-quality mushrooms.
