Mushroom Cream Sauce Recipe with Cooking Video

Provide fresh chanterelles in the kitchen. Alternatively, use other mushrooms or defrost frozen mushrooms.

Choose the most beautiful mushrooms for decoration and clean them. Clean the remaining mushrooms in the same way. In the article washing chanterelles I show you the variants with brush and professional washing step by step.

Prepare the ingredients for the mushroom cream sauce.

Sauté the beautiful decorative mushrooms first in a pan over high heat with a little oil. Season with salt and pepper, then remove from the pan.

Pluck off the leaves of the parsley and chop finely.

Halve, peel and finely dice the shallot.

Bring vegetable broth to a boil and have ready.

Fry chanterelle cut into small pieces without decoration chanterelles in a pan over high heat with a little oil.

Add the shallot cubes and bay leaf and sauté. Optionally, add finely chopped garlic.

Deglaze the gravy with white wine and broth and bring to a boil. Add the cold cream to the boiling mushroom broth.

Mix a heaped teaspoon of cornstarch in a little cold water and add to the mushroom sauce. Bring the sauce to a boil and thicken. Season the sauce with salt, pepper, nutmeg, cayenne pepper and parsley. I personally balance the taste of the sauce with a little sugar or cranberry juice.

Cook spaghetti in a large pot of salted water until al dente and drain.

Arrange the spaghetti on warm plates and serve with the sauce. Decorate with mushrooms, Parmesan cheese and some cranberries.

Alternatively, prepare gnocchi or use ready-bought potato dumplings.

In gnocchi with mushrooms you will find another variant with porcini mushrooms and decoration diced tomatoes.

You can prepare a simple risotto with white wine and vegetable broth and serve the mushroom sauce with it. Alternatively, I have prepared a mushroom risotto with chanterelles for you.