Vegan Chanterelle sauce is cozy, easy and perfect for autumn. Serve it with bread, dumplings or anything that needs warm, mushroomy comfort.

Just before the market opened, Barry hauled the pot of chanterelle sauce onto the counter and set out a basket of fresh bread, still warm from his mother’s oven. It was the dish he cared about most, bread and mushrooms, simple but full of comfort. He picked the chanterelles himself in the forest. “Here we go,” he muttered, watching across the square as his rival’s food truck canopy swung open.

The rivalry was fun and people enjoyed the spectacle. Every day they hurled ridiculous slogans at each other, Barry banging his ladle against the pot, Lena leaning out of her truck with a grin. Customers laughed, lined up and bought food just to see what would be shouted next. Sales were good too, although more often than not Barry ended the day with a little bit of sorrow in his heart.

More often than not, the basket of loaves sat untouched until the end of the day because people scoffed at paying for a meal that was essentially sauce with bread. Still, he was not one to waste food. Whatever bread was left over, he passed across the square to Lena.

So when she suddenly began selling plain “Bread Dumplings” and customers started pairing them with his sauces, he was as surprised as anyone. People lined up carrying dumplings and crossing the square for a spoonful of chanterelles. He could not tell whether to feel defeated or relieved. The dish he had wanted people to love was finally finding its place, just not the way he had imagined.

By the season’s end, he was not sure who had won or lost. All he knew was that the smell of chanterelles and dumplings mingling in the air was better than anything he could have cooked up alone.

Ingredients for Vegan Chanterelle Sauce

Chanterelles
Vegan Cream
Onions
Parsley
Black Pepper
Flour
Vegan Butter or Oil

What are chanterelles and where can I find them?

Chanterelles are yellow, trumpet-shaped wild mushrooms with a nutty and slightly peppery flavour. They have a firm texture that holds up great in creamy sauces, making them perfect for pasta, rice or toast. You can usually find fresh chanterelles in late summer to early autumn at farmers’ markets, organic stores or well-stocked supermarkets. If you want to forage them yourself, chanterelles are fairly easy to spot and are not easily confused with dangerous varieties. However, it’s always best to have some local knowledge or go with an experienced forager.

How do you clean chanterelle mushrooms before cooking?

You often hear that mushrooms shouldn’t be washed because they can soak up water and turn mushy. So the “right” way to clean chanterelles is by hand, using a small mushroom brush or a cloth. Since they grow wild and not on farms, they usually come with a good amount of dirt, pine needles and little forest bits attached. That makes cleaning them a bit of a tedious task. That said, I’ll admit I often just wash them quickly under cold water, as it’s so much faster and they still turn out absolutely delicious. Just make sure to dry them well with a clean towel before cooking.

What can I serve with chanterelle sauce?

An easy pairing would be simple pasta. Smaller shapes like penne or shells work best since the little pieces of mushroom stick better to the surface. If you’re eating it as a pasta dish, I like to add a generous sprinkle of black pepper, a squeeze of lemon juice and a spoonful of nutritional yeast. Another great option is rice, which soaks up the creamy sauce perfectly. But if you’re feeling fancy and don’t mind a bit of extra work, try it with Austrian bread dumplings (called Semmelknödel). If you have the time and patience, nothing beats this combo, it’s a beloved classic!

Chanterelle mushroom sauce served in pan

How long does vegan chanterelle sauce last and can I use it for meal prep?

Vegan chanterelle sauce keeps well in the fridge for a couple of days and like most sauces, the flavour actually improves as it sits. You can also freeze it. Just store it in an airtight container and use it within the next few months. However, a quick heads-up: chanterelles lose a lot of volume when cooked. So if you’re planning to meal prep or make a big batch, keep in mind that you’ll need a huge amount of fresh mushrooms to end up with enough sauce. Realistically, you’ll probably have some leftovers for the next day, but not much beyond that.

Can I mix other mushrooms into my chanterelle sauce?

You can absolutely add other mushrooms to your vegan chanterelle sauce if you like. However, if you want to keep that distinct chanterelle flavour and not overshadow it, it’s best to use this recipe as a base for any mushroom sauce and simply substitute the chanterelles entirely. If you do decide to mix varieties, keep in mind that different mushrooms cook differently, so some might need more time in the pan or should be cut smaller if they’re a bit tougher. The recipe itself is very easy, so don’t be afraid to experiment with your favourite mushrooms or whatever’s in season.