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chanterelle baby bella mushroom sauce
Victoria Haneveer

Chanterelle Baby Bella Mushroom Sauce

If you have ever wanted to try using wild mushrooms in recipes this one is a good blend of commercial and wild mushrooms together to make a balanced sauce that will make you wonder why you waited so long to try them. This chanterelle baby bella mushroom sauce is soooo good! This mushroom sauce uses both baby bella mushrooms and wild chanterelles to give it a distinct and wonderfully earthy taste that should be saved for special dishes. The wild mushrooms are a bit pricy but once you try them you will see why they are very sought after by some of the best know chefs for use in many sophisticated recipes. The blend of the mushrooms accent each other nicely and this is a sauce that just is at home with a vegetarian dish as it is with many meat dishes. Chanterelle baby bella mushroom sauce will definitely elevate any dish to a higher level of enjoyment.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Sauce
Ingredients Method Notes

Ingredients
 

  • 4 ounces (115g) finely chopped baby bella mushrooms
  • 4 ounces (115g) reconstituted (dried) chanterelle mushrooms
  • 2 cups (500ml) vegetable broth
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon minced garlic
  • 3 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon evaporated milk
  • Salt and black pepper, to taste

Method
 

  1. In a skillet over a medium heat, add a splash of olive oil.
  2. Chop and sauté the baby bella mushrooms until tender.
  3. Add the reconstituted Chanterelles and cook for just a few minutes.
  4. Remove from heat and place in a food processor.
  5. In a small bowl, mix the milk with the cornstarch until it makes a paste.
  6. Now mix in the tomato paste, lemon juice and brown sugar.
  7. In the skillet, add just a dash of olive oil and then whisk in the mixture and cook until slightly brown.
  8. Whisk in the vegetable broth and allow to come just to a boil.
  9. Hurt down the heat and simmer for 5 minutes or until it begins to thicken.
  10. Continue simmering until it is fairly thick, stirring frequently.
  11. Remove the pan from heat and pour the sauce into the food processor, pulsing with the mushrooms until it forms a thick sauce.
  12. Remove and place in individual serving ramekins and garnish fresh chives if desired.

Notes

  • Dried chanterelles are very tasty but do require a bit of special attention in their preparation. First, after reconstituting, they do require cooking but only for a short while or they can become tough. So they should be added into the recipe after the baby bellas.

How to Reconstitute Chanterelles

  • To reconstitute them, put the mushrooms in a glass bowl. Pour boiling water into the bowl; you will need enough to cover the mushrooms. Allow them to sit for a minimum of 20 minutes in the hot liquid until they are tender. Strain the mushrooms with a sieve and transfer the juice into a glass mason jar for use in other recipes.
    The mushrooms are now ready to use, although they can be a bit woody and tough so they're best in dishes where they will be pureed.