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5 from 1 vote

Fricassee of Chanterelles

Servings: 2


  • 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.