emmabrewda.com

If you are not sure what to cook for a side dish for dinner, try one of the suggested recipes for chanterelles in a creamy sauce. A delicate combination of cream and wild mushrooms will give the dish the sophistication that is characteristic of French cuisine.

Recipe for making pasta with chanterelles in a creamy sauce

The recipe for making pasta with chanterelles in a creamy sauce will surprise your household with its taste. Prepare this simple mushroom dish and make sure the time wasted!

• 200 g of chanterelles;
• 300 g of pasta farfalle or fettuccini;
• 1 chicken egg;
• 1 head of white onion;
• 100 ml cream;
• 1 tbsp. l. flour;
• 2 cloves of garlic;
• 2 tbsp. l. olive oil;
• 100 g of hard cheese;
• 1 tsp provencal herbs;
• Salt to taste;
• 2 sprigs of thyme.

Pasta with chanterelles in a creamy sauce is prepared in stages.

1. Remove the husk from the onion, cut into cubes and put in a hot saucepan with olive oil.
2. Add the crushed garlic cloves immediately and fry until caramelized.
3. Boil the chanterelles after cleaning for 20 minutes. and cut into pieces. For decoration, leave a few small mushrooms intact.
4. We spread the mushrooms to the onions and garlic, add Provencal herbs and a sprig of thyme, mix.
5. Stirring continuously, fry the mushrooms until golden brown.
6. Pour in the cream, let it boil, and then immediately remove the mushrooms with a slotted spoon into a separate bowl.
7. Grind the remaining garlic and onion sauce with a hand blender.
8. We beat in a raw egg, beat with a whisk and immediately add flour, whisking from the formation of lumps.
9. Leave on low heat for 1 minute. and pour in the grated cheese, stirring it until melted.
10. We boil the paste according to the recommendations indicated on the package. At the same time, during cooking, add a little salt to the water.
11. Pour half of the sauce into a separate hot pan, add the mushrooms and immediately spread the pasta.
12. Pour in the remaining sauce, shake the pan and leave on the fire for 3-5 minutes.
13. We put it in portioned plates, and when serving, decorate with thyme leaves.

Italian pasta tagliatelle with chanterelles in Belonica cream sauce

In this recipe, the usual Italian egg noodles are tagliatelle pasta, prepared with chanterelles in a creamy sauce. Such a hearty dish will do a great job of feeding your hungry family members deliciously.

• 500 g tagliatelle pasta;
• 500 g of boiled chanterelles;
• 350 ml 35% cream;
• 70 g butter;
• 4 cloves of garlic;
• 1 tbsp. l. olive oil;
• 1 tsp provencal herbs;
• ½ tsp ground black pepper;
• Salt to taste.

Pasta with chanterelles in Belonica creamy sauce is prepared as follows:

After boiling, cut the mushrooms into thin slices, and chop the garlic cloves with a knife.

Melt the butter in a frying pan, toss in the garlic and fry for 2-3 minutes.

Carefully remove the garlic and discard, put the mushrooms in the pan and fry for 15 minutes. over medium heat.

Season with salt, sprinkle with pepper, herbs, mix and pour in cream.

Simmer with stirring for 10-12 minutes. until thickened.

Boil the tagliatelle in boiling water with the addition of salt, without boiling for 3 minutes before the time indicated in the instructions.

Place in a colander to drain the water and drizzle with olive oil.

Put the pasta in a frying pan with sauce, keep on low heat for 2-3 minutes, stirring with a spoon.

Arrange in portioned plates, garnish (optional) with green parsley sprigs.

Chicken or turkey with chanterelles cooked in a creamy sauce

Chicken with chanterelles cooked in a creamy sauce is one of the best combinations. It can be placed on the table as an independent dish or together with a side dish. None of your loved ones will refuse such a delicious mushroom treat. In this case, it is better to take a tender chicken or turkey.

• 500 g chicken or turkey fillet;
• 500 g of boiled chanterelles;
• 1 bunch of green onions;
• 3 cloves of garlic;
• Vegetable oil - for frying;
• Hard cheese;
• 200 ml of cream;
• Salt to taste.

Cook chicken fillet with chanterelles in a creamy sauce according to this recipe with a detailed description.

1. Boiled mushrooms are cut into slices and fried in vegetable oil until golden brown.
2. Add chopped green onions, mix with mushrooms and leave for 2 minutes. on fire.
3. The fillet is cut into cubes, smeared with salt and crushed garlic, and left to marinate for 30 minutes.
4. A baking dish is oiled, chicken fillet is laid out, mushrooms and onions on top.
5. Sprinkle with cheese grated on a coarse grater and pour over the sauce.
6. The sauce is prepared as follows: the cream is slightly diluted with warm water, salted to taste.
7. The oven heats up to 180 ° C, the mold is placed inside.
8. The dish is baked for 40 minutes, laid out in portioned plates while still hot and served. Mashed potatoes can be used as a side dish.

Turkey is also cooked in a creamy sauce with chanterelles. This is an incredibly tasty dish that can delight true connoisseurs of gourmet food.

Spaghetti with chanterelles in a creamy sauce: a step by step recipe

Spaghetti with chanterelles, made in a creamy sauce, can become an everyday dish. In terms of satiety and benefits, it is not inferior to meat dishes, and every housewife will like the quick and easy way of cooking.

• 500 g spaghetti;
• 500 g of boiled chanterelles;
• 100 g butter;
• 3 tbsp. l. fatty sour cream or cream;
• Salt to taste;
• Hard cheese;
• Vegetable oil - for frying.

Spaghetti with chanterelles in a creamy sauce is prepared according to a recipe with a step-by-step description.

1. Cut the prepared chanterelles into cubes, put in a hot pan with vegetable oil and fry until golden brown.
2. Boil the spaghetti, as it says on the package, put it in a colander and then pour it into the mushrooms.
3. Add butter, salt to taste and add sour cream or cream.
4. Leave to simmer over low heat for 5 minutes, turn off the stove, cover the pan with a lid and leave to stand for 10 minutes.
5. Before serving, you can sprinkle the dish with grated cheese.

Aromatic pork with chanterelles in a creamy sauce

Pork with chanterelles cooked in a creamy sauce is a fragrant and tasty dish that is usually placed on a festive table.

• 500-700 g of pork;
• 500 g of boiled mushrooms;
• 2 pcs. onions;
• 300 ml of sparkling water;
• 300 ml 15% cream;
• 50 ml of vegetable oil;
• Salt to taste;
• 2 tbsp. l. chopped parsley;
• 3 black peppercorns;
• 1 clove and 1 bay leaf each.

Pork and chanterelles in a creamy sauce is a recipe that is best prepared in stages, adhering to the description.

1. Cut the pork into thin slices, no more than 4 cm in length.
2. Heat vegetable oil in a saucepan, add meat and fry. For the first few minutes, the meat will be stewed in its own juice, then it will acquire a golden hue.
3. Add chanterelles, cut into pieces, fry for 15 minutes.
4. First put cloves and bay leaves in the mushrooms, then the onion, cut into half rings, fry for 10 minutes.
5. Pour in sparkling water, cover the container with a lid and simmer for 30 minutes.
6. Add cream, salt, stir and cook until thickened, about 15 minutes.
7. Remove and discard the bay leaf and immediately add the peppercorns.
8. Boil for 5 minutes. and serve hot, garnished with parsley.

Pasta with chanterelles and onions in a creamy sauce

Pasta with chanterelles in a creamy sauce are essentially two dishes that are paired together and stewed in cream.

• 500 g durum wheat pasta;
• 2 onions;
• 300 ml cream;
• 400 g of boiled chanterelles;
• Salt to taste;
• 70 g butter;
• 100 g of hard cheese.

We offer to cook pasta with chanterelles in a creamy sauce according to the recipe with the photo.

1. Boil the pasta until tender, spread it with a slotted spoon in a hot pan with butter and fry for 5-7 minutes. over medium heat.
2. Cover with a lid, remove from the stove and set aside.
3. Cut the onions into cubes, fry until caramelized, add the chopped mushrooms and continue to fry for 15 minutes.
4. Pour in cream, salt, mix, cover and stew for 10 minutes.
5. Combine pasta with mushrooms, onions and sauce, stew for 3-5 minutes, and sprinkle with grated cheese when serving.

Braised beef with chanterelles in a creamy sauce

Beef with chanterelles, stewed in a creamy sauce, can easily compete with any restaurant meat dishes.

• 500 g of boiled chanterelles;
• 700 g of beef;
• 4 tbsp. l. butter;
• 3 onion heads;
• 300 ml cream;
• 50 ml of white wine;
• 3 cloves of garlic;
• ½ tbsp. water;
• Salt to taste;
• ½ tsp dried thyme.

1. The meat is cut into small cubes, salted, sprinkled with thyme, mixed and marinated for about 20 minutes.
2. The onion is peeled and chopped, the mushrooms are cut into slices.
3. First, the meat is fried in oil until golden brown, removed with a slotted spoon and laid out on a plate.
4. Mushrooms are fried in the same oil, then onions are added and fried until golden brown.
5. The meat is combined with mushrooms and onions, water is poured in and stewed under a lid over low heat for 40 minutes.
6. Wine is poured in, and after 5 minutes. cream, the mass is mixed and stewed for 10 minutes.
7. Crushed garlic is introduced, salt to taste, mixed and left on the switched off stove for 10 minutes.

Chicken breast fillet cooked with chanterelles in a creamy sauce

Chicken breast cooked with chanterelles in a creamy sauce, like fillet, turns out to be very tender, juicy and aromatic.

• 500 g of boiled chanterelles;
• Vegetable oil;
• 2 chicken breasts;
• Salt, nutmeg and ground black pepper to taste;
• 300 ml cream;
• 2 tbsp. l. lemon juice;
• 3 cloves of garlic;
• 200 g of cheese.

Chicken breast cooked with chanterelles, baked in a creamy sauce, will become an exquisite dish for your family, which will be served only on holidays.

1. Cut the mushrooms, fry until tender and put in a separate bowl.
2. Separate the meat from the bones, cut into slices, rub with salt, nutmeg and black pepper, leave to marinate for 30 minutes.
3. Put in a baking dish, drizzle with some of the cream mixed with crushed garlic and lemon juice.
4. Put the mushrooms in a second layer and pour over the sauce again.
5. Put grated cheese on top, crush it with a spoon and put in the oven.
6. Bake for 90 minutes. at a temperature of 180-190 ° C. Serve in portioned plates and garnish with fresh vegetables.

Recipe for cooking veal with chanterelles in a creamy sauce

The recipe for cooking veal with chanterelles in a creamy sauce will help feed your whole family a complete dinner.

• 400 g of veal and boiled mushrooms;
• 500 ml cream;
• Hot water;
• 50 g butter;
• 2 onions;
• 1 tbsp. l. flour;
• Salt and ground black pepper to taste.

1. Veal is cut into long strips and fried in butter until caramelized.
2. Chop the onion into small cubes, mix with the crushed garlic.
3. Fried in butter until golden brown, mushrooms are added and fried for 15 minutes.
4. Flour is poured in and carefully rubbed with a wooden spatula so that there are no lumps.
5. Pour in salt and ground pepper, mix the whole mass: veal, onion, mushrooms.
6. Cream is poured in, a little hot water is added, mixed and stewed under a closed lid for 30 minutes. over low heat.
7. The stove turns off, and the dish is left for 5 minutes to infuse.