Chanterelles are maybe my favourite mushroom. They’re pretty hard to come by in stores but if you’ve got a reliable farmers market with a mushroom stall, you’ll find these available between May and November. They’re just magical. They’re such a delicate yet bold mushroomy flavour and their golden colour just makes any dish pop.
You can use dried chanterelles, of course, but fresh are so much better if you can possibly get hold of them.
Beware, this is just a recipe for the sauce. Before you start prepping, make sure you’ve got some good pasta made and ready to go.
- 40 g vegan butter
- 1 tbsp olive oil
- 1/2 small yellow onion chopped into quarters then sliced very thinly
- 2 cloves garlic
- 1/4 cup vegan white wine
- 200 g fresh chanterelle mushrooms
- 1/4 cup vegan cream I use oatly cream
- pinch grated nutmeg
- 1/2 tsp fresh oregano
- 1 tsp fresh lemon juice
- In a large saucepan over high heat, add the butter with the oil.
- Add the onion and sautee for a minute. Add the garlic and cook for a further minute.
- Stir in the wine and cook for a few minutes until the volume has reduced by half. Season with a pinch of salt and pepper and add the mushrooms. Cook for around five minutes until the mushrooms turn slightly golden.
- Add the cream and the nutmeg and cook lightly until the sauce thickens slightly. Season with the oregano, lemon juice and another pinch of salt and pepper if needed.
- Serve hot over freshly cooked linguine or your favourite pasta.