Creamy Vegetarian Chanterelle Mushrooms recipe
Say hello to this amazing creamy vegetarian chanterelle mushrooms recipe. Featuring a luscious flavorful gravy, rich deep flavors, and simple ingredients that pack a LOT of deliciousness into the dish. It’s a cozy, comforting, and delicious hug in a bowl. And it comes in a vegan version, too.
Jump to RecipeEarthy mushrooms, luscious velvety gravy, onions, garlic, herbs, and cream makes this show-stopper vegetarian guest recipe one of the best date night dinners. It’s a deeply flavored, luxe, creamy, come-back-for-seconds kinda recipe that’s sure to impress everyone and leave their tastebuds wanting more.
I call this a vegetarian and vegan guest and date night recipe because it’s a crowd pleaser, fan favorite type of dinner that always impresses. That said, I am just as happy to make this when I’m home by myself, curled up on the sofa with a good movie on the Television, my dog sleeping beside me, and a bowlful of creamy polenta topped generously with these chanterelle mushrooms and the creamy gravy. Because this recipe is quick to make, is ready to serve in 20-minutes and it’s like a cozy hug in a bowl. Ideal for a comfy night in, if you ask me.
We’re working with simple ingredients that produce rich deep earthy flavors, the creamiest luxe garlicky gravy, and tender meaty mushrooms.
What goes in creamy chanterelle mushrooms
- chanterelle mushrooms, rinsed
- red onion, sliced
- garlic, finely chopped
- salt
- ground pepper
- thyme
- Juice from 1/2 lemon
- Double cream
- vegetable broth
- Tamari or soy sauce
- fresh parsley, chopped
That’s all it takes to make this bold, silky and utterly delicious vegetarian mushrooms guest recipe.
How to make the best easy Creamy Vegetarian Chanterelle Mushrooms
- Heat olive oil in a pan and add the clean chanterelle mushrooms and sliced onions. Let it cook for 3-5 minutes while stirring occasionally until the onions become soft. Add the finely chopped garlic, salt, pepper, and thyme. Mix well and pour in the double cream, vegetable broth, lemon juice, and tamari or soy sauce. Stir to combine and bring the sauce to a boil. Turn the heat down to a simmer and let the sauce bubble for 3-5 minutes to really infuse the sauce with flavor and allow it to thicken a little.
- Add more seasoning if needed and serve with a generous garnish of fresh parsley.
- Enjoy.
Vegan creamy chanterelle mushroom recipe
If you’re looking for a delicious vegan luscious sauce that will be almost as decadent and delicious as a double cream gravy then you’ve come to the right place. Because my vegan gravy twist will give you just that. A luxe, thick, deeply flavorful gravy that no one will guess is fully plant-based.
What you need to make a thick creamy vegan gravy
Full fat coconut milk – you want the full-fat version because it creates the same richness and creamy texture as using double cream. Don’t worry about it tasting like coconut milk. By bringing the coconut milk to a boil and letting it simmer, plus adding garlic and lemon juice to the sauce the very coconut-ty flavor evaporates leaving behind a delicious creaminess and full-fat flavor. Yum.
- Vegetable broth
- Lemon juice – the lemon juice will freshen up the dish and create a magical gravy when it mixes with the coconut milk.
- Garlic – the garlic absolutely transforms this gravy from good to mouthwatering irresistible.
How to make the best easy vegan gravy
Heat olive oil in a pan and add the clean chanterelle mushrooms and sliced onions. Let it cook for 3-5 minutes while stirring occasionally until the onions become soft. Add the finely chopped garlic, salt, pepper, and thyme. Mix well and pour in the coconut milk. Once the fatty part of the coconut has melted, pour in vegetable broth, lemon juice, and tamari or soy sauce. Stir to combine and bring the sauce to a boil. Turn the heat down to a simmer and let the sauce bubble for 3-5 minutes (this step is important to reduce the coconut flavor and make it taste more like double cream).
Add more seasoning if needed and serve with a generous garnish of fresh parsley.
Enjoy.
What to serve with chanterelle mushrooms
- Creamy polenta
- Mashed potatoes
- Sweet potatoes mash
- Creamy cauliflower purée
- Steamy fluffy rice
Frequently asked questions
– chantarelle.
– Cantharellus.
– agaric.
– Cantharellus cibarius
Yes. Almost any type of mushroom will work (and taste amazing) in this recipe. Other great mushroom alternatives to chanterelle mushrooms are:
– Baby Bella mushrooms
– Portobello mushrooms
– Cremini mushrooms
– Oyster mushrooms
– Trumpet mushrooms
– Lobster mushrooms
– Shiitake mushrooms
Chanterelles grow from early spring into early fall. Depending on where in the world you live it may vary when they are in season. As a general rule chanterelles are in prime season from July to September.
Yes. You can freeze all mushrooms and chanterelles are no exception. Chanterelles can be frozen both before and after cooking, making this creamy chanterelle recipe a freezer friendly and meal prep friendly vegetarian dinner.
Creamy Vegetarian Chanterelle Mushrooms
Ingredients
- 1½ cups (200g) Chanterelle Mushrooms rinsed
- 1 large Red Onion sliced
- 2 cloves Garlic finely chopped
- ½ tsp Sea salt or Kosher Salt
- ½ tsp Ground Pepper more tp taste
- 1 tsp Thyme dried or fresh
- Juice from ½ Lemon
- ½ cup (125ml) Double Cream full fat coconut milk for vegan version
- ½ cup (125ml) Vegetable Broth
- 1 tbsp Tamari or Soy Sauce
- 1 handful Fresh Parsley chopped
Instructions
Double cream gravy
- Heat olive oil in a pan and add the clean chanterelle mushrooms and sliced onions. Let it cook for 3-5 minutes while stirring occasionally until the onions become soft. Add the finely chopped garlic, salt, pepper, and thyme. Mix well and pour in the double cream, vegetable broth, lemon juice, and tamari or soy sauce. Stir to combine and bring the sauce to a boil.
- Turn the heat down to a simmer and let the sauce bubble for 3-5 minutes to really infuse the sauce with flavor and allow it to thicken a little.Add more seasoning if needed and serve with a generous garnish of fresh parsley. Enjoy.
Vegan gravy version
- Heat olive oil in a pan and add the clean chanterelle mushrooms and sliced onions. Let it cook for 3-5 minutes while stirring occasionally until the onions become soft. Add the finely chopped garlic, salt, pepper, and thyme. Mix well and pour in the coconut milk. Once the fatty part of the coconut has melted, pour in vegetable broth, lemon juice, and tamari or soy sauce. Stir to combine and bring the sauce to a boil.
- Turn the heat down to a simmer and let the sauce bubble for 3-5 minutes (this step is important to reduce the coconut flavor and make it taste more like double cream).Add more seasoning if needed and serve with a generous garnish of fresh parsley. Enjoy.
