Fun with Fungi: Chanterelle Mushrooms and Chanterelle Sauce

We have Chanterelle Mushrooms here at My Fresh Basket this week for $9.99 a pound. Here’s some fun facts about these mushrooms and a tasty recipe to try with some fresh steaks. 

-These golden fungi give off the aroma of apricots or peaches

-For unknown reasons, animals and insects do not eat these mushrooms- more for us!!

-Chanterelle’s are excellent baked, or sautéed in butter with onions

-Freeze chanterelle mushrooms, or dry them out to use as toppings on special dishes- they keep well!




Steak With Creamy Chanterelle Sauce: From The Daring Gourmet,

Serves 4        Prep Time: 5 Minutes      Cook Time: 25 Minutes


4 8oz top sirloin, New York, or Rib eye steaks

Salt and pepper Sauce: 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



  1. Carefully clean the mushrooms. Dry­fry 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. Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3­5 minutes, or until desired doneness is reached.
  4. Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.                                                                                                         Recipe by The Daring Gourmet at­with­creamy­chanterelle­sauce/