Chantrelle Mushrooms in Cream Sauce

Flavourfull Chantrelles in rich cream sauce - perfect for pork tenderloin medallions, schnitzel, etc


prep 0:20       total 0:20


4 to 6 servings



1 lb. of Chantrelle mushrooms
1 cup whipping cream
1/2 cup dry sherry
1 md. size onion, or
shallots, finely chopped
1 clove garlic, minced
2 tbsp. butter
1 tbsp. flour
1 tbsp. soya sauce (low sodium preferred)
1/2 cube chicken stock (Knorr, or
Sea salt
Fresh ground pepper


Wash chantrelle mushrooms and trim off stem tips. Cut the larger mushrooms into large chunks 1 - 1.5 inches in size. Smaller mushrooms, leave whole.

Using 1 tbsp of butter and flour, mix into roux. Butter should be very soft or liquid, but not hot.

1. Using 2nd tbsp of butter, sautee onions and garlic on med-high until onions begin to turn clear (2 minutes)
2. Add chantrelles, chicken stock cube, and some fresh ground pepper.
3. Sautee on med-high heat until mushrooms release their juices (5 minutes).
4. Reduce heat to medium, add sherry, bring to simmer.
5. Add soya sauce and cream, and bring to simmer
6. Reduce heat to low, and simmer for 5-10 minutes to let the flavours mix and blend well
7. Add roux, and bring to simmer on low heat - until nicely thickened.
8. Season with sea salt and pepper to taste.
9. Best with creamed mashed potatoes, sage pork tenderloin medallions, or stuffed chicken breast.

Author's Comments

The Knorr chicken stock cube and soya sauce can sometimes make the sauce too salty for some. It's best to use low sodium soya sauce, and then add salt at the end - as desired.

If you like creamy sauces, this one is "the best"!

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