How to Make Creamy Vegan Chanterelle Sauce (Easy & Tasty)
Chanterelle sauce is cozy, easy to make and perfect for autumn. Serve it with bread, dumplings or anything that needs warm, mushroomy comfort.
Ingredients
- 1 kg/ 2.2 lbs Chanterelle Mushrooms
- 1 Medium Onion
- 1 Bund/ small bundle Parsley
- 240 ml/ 1 cup Vegan Cream
- Salt & Pepper to your liking
- 2 tbsp Vegan Butter
- 1 cup Water
Optional
- 1 tbsp Flour
Instructions
- Clean or wash the chanterelle mushrooms and pat them dry with a kitchen towel.
- Finely chop the onions and parsley. Slice the larger mushrooms into small pieces and leave the smaller ones whole, as they’ll shrink significantly during cooking.
- Heat a pan with vegan butter or oil and sauté the onions for about 5 minutes, until they turn soft and slightly golden.
- Add the chanterelles to the pan along with a pinch of salt and pepper. Roast them over medium-high heat for 10–15 minutes, stirring occasionally, until most of their liquid has evaporated.
- Once the mushrooms are nicely browned, sprinkle in 1 tablespoon of flour (optional, for gluten-free versions you can skip this or use cornstarch). Stir well to coat the mushrooms evenly.
- Pour in 1 cup of water and add the vegan cream. Stir to combine and let the sauce simmer on low to medium heat for about 10 minutes, until it thickens. You can add more water to your liking, depending on your personal preference.
- Stir in the chopped parsley right before serving and adjust seasoning with more salt and pepper. Enjoy!
