This simple classic sauce can be made anytime by having Organic Chanterelle mushrooms on hand. Instead of hot soaking opt for a cool water rinse and preserve the meaty, rich Chanterelle flavors. Serve this decadent braise over protein or pasta and garnish with fresh herbs.

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Fricassee of Chanterelles
Copyright Recipe © 2014 Woodland Foods


Serves 2


  1. Cover the chanterelle mushrooms with cool water and set aside for 10 minutes.

  2. Agitate the water 2 or 3 times during this period. Scoop out the mushrooms and rinse under running water then spread them onto a kitchen towel and discard the soaking liquid. Inspect the mushrooms, particularly the stems, and remove any attached debris or dirt pieces and cut the mushrooms in half or thirds.

  3. Heat a medium skillet over medium-high heat and add the olive oil.

  4. When the oil shimmers add the shallots and corn. Cook for 1 minute then add the mushrooms and butter. Turn the heat down to medium and cook this for 2-3 minutes then add the garlic and thyme leaves. Cook 1 minute more and add the wine. Let the wine simmer until almost evaporated then add the cream.

  5. When the cream has thickened enough to coat a spoon remove the pan from the heat. Stir the salt, ground black pepper and nutmeg.