Chanterelle’s hold a wonderful flavor on their own and are great simply sautéed along with a good steak. But this rich and creamy sauce recipe elevates this fantastic fungus. Or most mushrooms for that matter, this recipe is also great with baby bellas from the grocery store.

Serves 2

Ingredients

• 2 cloves fresh minced garlic

• 1 sage leaf, dried or fresh

• ½ t dijon mustard

• ¼ t worcestershire sauce

• ¼ tsp dried thyme

• 1½ T unsalted butter

• 1 T heavy whipping cream

• Salt and pepper to taste

Instructions

1. Wash mushrooms (see post on how to wash foraged chanterelles)-ask john and paige their methods

2. Roughly chop mushrooms

3. Dry saute mushrooms by cooking on a dry, non-oiled skillet, over medium-low heat for about 3-4 minutes. This releases some of their water content, reducing the rubbery texture

4. Add ½ T butter and garlic

5. Saute for approximately 5-8 minutes

6. Turn heat down to low and add remaining ingredients

7. Spoon over your favorite cut of steak seasoned with salt and pepper

If you’re lactose intolerant like me, consider using dairy-free whipping cream. In a flavorful recipe like this one, I could not taste the difference and it still gave the desired creaminess and texture.

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If you want to find shrooms outdoors, please for your own safety, consider this book; How to Forage for Mushrooms without Dying https://amzn.to/3EgnSNf

Chanterelle Steak Sauce Recipe