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Creamy Vegetarian Chanterelle Mushrooms

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. Earthy 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.
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.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 15 minutes
Serving Size 4 people

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.