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

Ingredients

  • 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

Instructions

  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.

Source: http://www.daringgourmet.com/2013/01/17/steak-with-creamy-chanterelle-sauce/

3 thoughts on “Chanterelle Sauce for Steaks

  1. It was delicious and great to have fresh chanterelles. What a wonderful way to celebrate Father’s Day!

  2. Thank you, Whitey. It sounds terrific! I hope to be in the woods later this week.
    Cheers
    Ed

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