Chanterelles in Creamy Onion Sauce
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, a chef at a local American restaurant.
Ingredients
- Pickled Chanterelles - 2 lbs
- Mild Chili Spice - 1.1 oz
- Garlic - ½ pieces
- Parsley - 5 sprigs
- Dill - 2 sprigs
- Nutmeg - a pinch
- Mashed Potatoes - 7.1 oz
- Leek - 7.1 oz
- Parsley - 1.4 oz
- Dry White Wine - 3 fl oz
- Sour Cream - 7.1 oz
- Chicken Broth - 13 fl oz
- Vegetable Oil - 1 fl oz
- Thyme - 2 sprigs
Step by Step guide
Step 1
Clean the chanterelles of sand and debris. Sauté the mushrooms in hot oil with 2 cloves of garlic, chili, parsley, cilantro, and dill until golden brown.
Step 2
Prepare the sauce. Add thyme and garlic to hot oil, then add chopped leeks and sauté for one minute. Pour in white wine and let it reduce. Add chicken broth and simmer until reduced by half. After that, stir in mashed potatoes, sour cream, and parsley. Blend the sauce until creamy, season with salt to taste, and add a pinch of nutmeg.
Step 3
Pour a couple of ladles of sauce onto a plate, add the chanterelles and chili, then grate some truffle on top or sprinkle with crispy fried onions.
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