Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.

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  • Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Nutrition Facts

227 calories; protein 4.2g; carbohydrates 14g; fat 16.8g; cholesterol 56mg; sodium 372mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
11/13/2017
very yummy! I only had half and half so I added some cream cheese too. It was really creamy and rich. Put it on toast. will make this again! Read More
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2017
very yummy! I only had half and half so I added some cream cheese too. It was really creamy and rich. Put it on toast. will make this again! Read More
(2)
Rating: 5 stars
09/19/2018
Loved it! So simple and so delicious Read More
Rating: 4 stars
09/13/2019
Good but would deglaze pan of mushrooms/shallots with dry sherry before adding cream. I also added minced garlic to the shallot/mushroom saute. Read More
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Rating: 5 stars
08/21/2017
I didn't use the flour water mix the cream is enough. Delicious over rice. Read More
Rating: 4 stars
08/02/2018
This recipe is delicious...first and foremost! The photo shows sliced mushrooms not finely diced. Our cream sauce never was creamy but buttery in nature. So slice next time and turn down the heat to keep the sauce in place. Read More
Rating: 4 stars
09/25/2019
I added garlic and deglazed with sherry, like someone suggested. Also used a little more butter. Delicious. Read More
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Rating: 5 stars
11/01/2019
This turned out nicely. We ate it over baked salmon. I used tarragon and white pepper for the spices half and half instead of heavy cream. It was still quite thick of a sauce. Read More