Chanterelle Sauce for Steaks

For Fathers Day I grilled some steaks and made a delicious creamy chanterelle sauce (gravy) that’s worth sharing. I had picked about 6 ounces (a quart) that morning and it was the perfect amount to prepare enough sauce/gravy for three steaks.

Chanterelle Steak Sauce/Gravy


  • 6 oz chanterelle mushrooms
  • 1 tbs butter
  • 2 tbs finely minced shallots
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 1 cup heavy cream
  • ¼ tsp dried thyme
  • ½ tsp cracked black peppercorns
  • 1 tsp chicken bouillon granules
  • Fresh parsley for garnish


  1. Carefully clean the mushrooms (small ones are best). Dry-fry (dry saute) them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
  2. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
  3. Spoon the sauce over grilled steaks, garnish with chopped parsley, and serve immediately.


First Chanterelles 2013


Chanterelles June 14

Chanterelles June 14, 2013

If there is one thing that can cure the post-morel blues it’s fresh chanterelles. With the rainfall, at this point in the year 13+ inches above normal, I’m expecting a great year. The normal season here in the Valley is around  July 1 to Aug 15, although you will find them later in cooler locations. This year I spotted my first tiny ones on June 3. I let them grow for 10 days and then came back and picked this bunch. Granted, these are small but it’s a good sign.

These were from a spot that typically comes up first among the spots I hunt. I’m hoping for abundance in a couple of weeks.