Four Chanterelles
Indulge in the earthy elegance of "Four Chanterelles," a creamy and flavorful dish that celebrates the delicate, nutty flavor of chanterelle mushrooms. This recipe pairs sautéed chanterelles with a rich thyme-infused cream sauce, enhanced by aromatic shallots, garlic, and a splash of dry white wine for depth. Finished with a sprinkle of fresh parsley and served with golden slices of toasted crusty bread, this dish is perfect as a sophisticated appetizer or a comforting, gourmet meal. Ready in just 40 minutes, it's an easy yet luxurious way to bring the flavors of the forest to your table. Perfect for mushroom lovers and those seeking to elevate their culinary repertoire!
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Recipe Information
Ingredients
- 400 grams chanterelle mushrooms
- 60 grams unsalted butter
- 2 medium shallots
- 2 cloves garlic cloves
- 4 sprigs fresh thyme
- 60 ml dry white wine
- 120 ml heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 slices crusty bread
Instructions
Clean the chanterelle mushrooms by brushing off dirt with a soft brush or damp paper towel. Avoid rinsing to preserve their texture and flavor.
Dice the shallots finely and mince the garlic cloves. Chop the fresh parsley and set all aside for later use.
Heat a large skillet over medium heat and melt half of the butter (30 grams). Add the chanterelle mushrooms in a single layer and sauté for 5-7 minutes, stirring occasionally, until lightly browned and softened. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining butter. Add the shallots and garlic, cooking for 2-3 minutes until fragrant and softened.
Add the sprigs of thyme to the skillet, then pour in the white wine. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the mixture to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
Return the sautéed chanterelles to the skillet, along with the salt and black pepper. Stir to combine and cook for an additional 3-4 minutes, allowing the flavors to meld together.
Remove the thyme sprigs from the skillet and discard. Sprinkle the dish with fresh parsley for brightness and garnish.
Toast the slices of crusty bread until golden and serve alongside the creamy chanterelles. Optionally, spoon the mushroom mixture over the bread for a delicious bite.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 16.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 21.2 mcg | 106% | |
| Calcium | 228 mg | 18% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2661 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
