Chanterelle mushrooms. One of the most delectable of all mushrooms. It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste. Chanterelles have graced dinner plates as far back as the 1500’s, but it wasn’t until the 1700’s that they gained widespread recognition as a culinary delicacy in French cuisine. During the 18th century they were most commonly eaten among nobility. Fortunately they are widely accessible today and are harvested and enjoyed throughout many countries.
Chanterelle mushrooms twin beautifully with cream sauces. Here is a delicious cream sauce to serve with your favorite cut of steak.
Though the chanterelle season has just passed, they can still be found in stores. Get them now while you can! That said, dried chanterelles can be found any time and many argue are equally delicious. Some chefs even argue that reconstituted chanterelles have more depth of flavor. Either way, this is a sauce you won’t want to pass up!
Chanterelles are expensive, but they are very light and 6 oz. will give you all you need for this recipe.
This sauce also goes well with pork chops and chicken steaks.
- 4 8oz top sirloin, New York, or Rib eye steaks
- Salt and pepper
- Sauce:
- 6 oz chanterelle mushrooms
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 cup heavy cream
- ¼ tsp dried thyme
- ½ tsp cracked black peppercorns
- 1 tsp chicken bouillon granules
- Fresh parsley for garnish
- Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.
- Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.
Bruce Watson says
Wow, I got massive praise for making this. My family loved this. The only thing I did differently was to use Japanese sake since I didn’t have white wine and added a tad more heavy cream since I tend to like the sauce a tad thicker. My leftovers were still outstanding. Thanks so much for sharing this.
Kimberly @ The Daring Gourmet says
That’s wonderful, Bruce, I’m so glad it was a family hit, thanks so much!
Rob says
This was a superb sauce…I will make this for my RIb roast for Christmas it was AWESOME
Kimberly @ The Daring Gourmet says
Fantastic, thank you, Rob!
Dan says
I tried the sauce with fillet steak. I started the cooking my steak and side dishes a little to early so ended up making the sauce in 15mins. It was delicious! I am a notorious moaner according to my partner, nothing to moan about here!! Wish I made more thanks for the reciepe
Kimberly @ The Daring Gourmet says
Awesome, Dan, I’m thrilled to hear it, thank you!
Larry says
Although chanterelles are wonderful – this recipe works very nicely with other species of mushrooms. Shiitake and crimini do well.
Kimberly @ The Daring Gourmet says
Oh, they sure do, Larry! I’ve substituted numerous kinds.
Stephanie says
Super easy, my family loved it! My only changes I made is that I used beef boullion cubes and added a bit a fresh lemon juice at the end to brighten it up! We live in the Pacific NW and my husband loves hunting mushrooms so it’s great to find new recipes to use them.
Thank you!
Kimberly @ The Daring Gourmet says
That’s fantastic, Stephanie, I’m thrilled to hear it, thank you! We live in western WA and have foraged for chanterelles too. We’ve found a few but are still on the hunt for a goldmine location. No luck with morels yet but we’re hoping to score some next year!
Mikko says
Fantastic sauce! Reminds me of home(Carelia,Finland) where gamey food is our traditional feast. I think this sauce would suit with allmost any meat.
The Daring Gourmet says
Thank you, Mikko, and yes – this sauce would go wonderfully with any meat and poultry!
Susan Sept says
Heiko and I made this over the weekend for a dinner party. What we did was use different mushrooms and omit the shallots, while increasing the peppercorns. We paired it with garlic potatoes, herb bread, and grilled corn. Was a big hit :-).
The Daring Gourmet says
That sounds wonderful, Susan! It’s only 7:30am and you’re already making me hungry for dinner! :)
Swedishturkey says
Thanks for sharing this recipe! I made it tonight, and it was to die for! I didn’t have any white wine, so I went without, and it was still amazing!
The Daring Gourmet says
Thanks, Swedishturkey! I am so happy to hear you made this recipe and enjoyed it! We really love it, too. In fact, chanterelle season just started so I’m planning on making this again soon. Apparently chanterelles grow rampant in the forests here in WA and so my husband and I are going to try mushroom hunting for the first time. Someone my husband knows just picked 23 pounds of them in the local forests here!! Can you believe that?? I’ll be happy if we harvest even one pound! Crossing my fingers!
Medeja says
It looks just divine! I love chanterelles so much!
The Daring Gourmet says
Thank you, Medeja! Whether you’re able to still find some fresh chanterelles or use dried ones (some chefs claim dried ones are even more flavorful), this is definitely a dish worth making – you’ll love it!
cookingrookie says
This looks amazing! Steak and chanterelles – 2 of my favorite comfort foods! And the sauce sounds delicious too. I must try this one.
The Daring Gourmet says
Thank you and I hope you do give it a try! It really does make for some great comfort food. Even my toddler kept asking for more and more!
Mushrooms Canada says
This mushroom sauce has my mouth watering! I will certainly be trying this recipe, I just hope mine looks as beautiful as your photos!!
-Shannon
The Daring Gourmet says
Thanks, Shannon. I’ve no doubt that it will!!
Maria Huntsman says
I had made this one before , thanks to Kimberly sharing the recipe :) and I can testify how good it is!!!!…. I will be making it again and again for many many years to come. My son who is three years old loved it!! and ate a bunch of it…and he usually does not eat steak…he was telling all through dinner…:mommy i want more of the sauce! lol :)…Thanks Kimberly :)
The Daring Gourmet says
Thank you, I’m so glad you and your family enjoyed it! That’s really cute about your son. My two year old surprisingly loved it, too! He just kept eating, and eating…and eating. The sauce is delicious – for young and old!
ELAINE BOYCE says
Hi Kimberly,This look sooooo delicious!!Love youNana ps I printed it out.Thank you Date: Thu, 17 Jan 2013 04:03:50 +0000 To: [email protected]
The Daring Gourmet says
Thank you! If you make it, let me know what you think!
The Daring Gourmet says
Thank you! They really are exquisite!
bakeaffairs says
This look sooo good!!!! I love chanterelle mushrooms…!
The Daring Gourmet says
Thank you! They really are exquisite!