This winter chanterelle cream sauce is made from winter chanterelles, chicken stock, white wine, heavy cream, and salt and pepper. The sauce is perfect with pasta, steak, or chicken. If you use fresh winter chanterelles simply skip the soaking step and add them directly as they are.
Winter chanterelles are also known as yellowfoot chanterelles or funnel chanterelles. The winter chanterelle can often be found late in the year, from late September to November – hence the name. Winter chanterelles are valued edible mushrooms which are suitable for drying due to their hollow funnel shape. In this way, you can store your finds for several months and even up to years.
Winter Chanterelle Cream Sauce
- 0.7 ounces (20 grams) winter chanterelles, dried
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- ⅜ cup (1 deciliter) white wine
- ⅜ cup (1 deciliter) chicken stock
- ⅞ cup (2 deciliters) heavy cream
- Salt and pepper
- Cornstarch to thicken the sauce (optional)
- Soak the dried winter chanterelles in cold water for about 2-4 minutes. They absorb water very fast. In case they still seem dry, let them soak until completely rehydrated. Discard the water.
- Melt butter in a saucepan over medium-high heat.
- Add shallot and garlic and sauté for 1 minute. Add the winter chanterelles and sauté for 3-4 minutes.
- Add white wine. Stir for 1 minute or until mostly evaporated. Then add the chicken stock. Let it simmer for 3-4 minutes.
- Add heavy cream and let simmer until thickened. Taste with salt and pepper.
- Optional: Add cornstarch to thicken the sauce a bit more.