Kanttarellikastike Finnish Mushrooms
Indulge in the creamy, earthy flavors of *Kanttarellikastike*, a classic Finnish chanterelle mushroom sauce that perfectly showcases the essence of the season. This comforting dish features fresh chanterelle mushrooms sautéed in butter with aromatic shallots and garlic, then gently simmered with stock and heavy cream to create a luxuriously velvety texture. A touch of flour thickens the sauce, while freshly chopped parsley adds a vibrant finish. Ideal for draping over mashed potatoes, pairing with grilled meats or fish, or serving atop pasta, this versatile recipe is a celebration of Nordic culinary tradition. Ready in just 30 minutes, this chanterelle mushroom sauce is an effortless yet elegant way to elevate any meal. Keywords: Finnish chanterelle mushroom sauce, creamy mushroom recipe, Scandinavian cuisine, Kanttarellikastike recipe.
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Recipe Information
Ingredients
- 300 grams Fresh chanterelle mushrooms
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 1 clove Garlic
- 1 tablespoon All-purpose flour
- 200 milliliters Vegetable stock (or chicken stock)
- 150 milliliters Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Clean the chanterelle mushrooms thoroughly by brushing off any dirt. If needed, rinse them lightly under cold water and pat them dry with a paper towel. Cut larger mushrooms into bite-sized pieces, leaving smaller ones whole.
Finely dice the shallot and mince the garlic.
In a large skillet or saucepan, melt the butter over medium heat.
Add the shallot and cook for 2-3 minutes until softened and translucent, stirring frequently.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the chanterelle mushrooms to the pan, and cook them for 5-7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown.
Sprinkle the flour over the mushrooms and stir to coat them evenly, cooking for 1 minute to eliminate the raw flour taste.
Gradually pour in the vegetable (or chicken) stock, stirring continuously to create a smooth sauce.
Turn the heat to low and stir in the heavy cream. Simmer the sauce gently for 5-7 minutes, allowing it to thicken and develop a rich flavor.
Season the sauce with salt and black pepper, adjusting to taste.
Remove the sauce from heat and garnish with freshly chopped parsley, if desired.
Serve the Kanttarellikastike warm over mashed potatoes, grilled meat, fish, or pasta. Enjoy this comforting and flavorful dish!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 4.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 15.9 mcg | 80% | |
| Calcium | 86 mg | 7% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1777 mg | 38% | |
*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.
