The first day of August. It's been pouring rain like crazy, but we've enjoyed the life indoors. All of the family is together and me and my love have an anniversary today! Twelve years already. When we woke up, my mom had made crispy pancakes with freshly made apple jam. For lunch, I made some curry and we enjoyed it with fluffy basmati rice. Then we heated up our rooms with firewood and soon we will watch some Star Wars. August has been great so far!
But now lets get to today's new recipe. Liquid gold. This is how I call chanterelle sauce. I will never ever get enough of this. Chanterelles just have this extra unique taste and texture. And knowing I can't get them really often, makes eating this sauce even more special.
Sometimes my boyfriend picks a load of them from the forest and then all I have to do is just brush the dirt off and make this beautiful creamy sauce. This summer has been great for foraging mushrooms. I know that my mom already has many boxes with pan-fried chanterelles in the freezer to make tasty mushroom pies and pizzas during the winter. Check out this seasonal zucchini and chanterelle pizza for example.
This creamy chanterelle sauce is ridiculously easy and ready in 10 minutes. And don't forget to serve it with young potatoes. Delicious!
Preparation time: 10 minutes
Serves: 2 people
- 2 Tbsp oil
- 1 onion
- 1 ½ cup / 100 g fresh chanterelles
- ¾ cup / 200 ml thicker vegan cooking cream (oat cream or soy cream for example, rice cream is not so great for this) or homemade vegan cream
- ½ tsp ground black pepper
- ¾ - 1 tsp salt
- ½ cup / 120 ml hot water
Heat up a sauce pan. Add oil and thinly chopped onion. Cook for a couple of minutes. Add chopped chanterelles (brush them clean, if needed). Cook for a couple of minutes. Add cream, pepper, salt and hot water. Let it boil on high heat for 5 minutes. Remove the heat.