Classic Creamy Chanterelle Sauce with Fresh Dill

Home Chanterelles Total Time: 35 min Servings: 4 servings Difficulty: Easy

The undisputed crown jewel of Nordic summer: chanterelles sautéed in rich butter, simmered with sweet onions, cream, and fresh garden dill over baby potatoes.

Classic Creamy Chanterelle Sauce with Fresh Dill Images are illustrative

Instructions

  1. Roughly chop cleaned chanterelles.
  2. Heat pan and let natural juices evaporate.
  3. Add butter and diced onion; sauté 8-10 minutes until golden.
  4. Pour in cream and simmer gently for 5 minutes until glossy and thick.
  5. Remove from heat, fold in abundant fresh dill, and season.

Forager's Tip

When using sour cream, remove the pan from direct boil before stirring to prevent curdling.

Related Recipes

Campfire Chanterelles on Buttered Rye Bread
Campfire
Images are illustrative
25 min · 2 servings

Campfire Chanterelles on Buttered Rye Bread

Golden wild chanterelles freshly picked from the woods, sautéed over hot coals in rich farm butter, and served on crusty toasted dark rye bread.
Campfire Ember Potatoes with Creamy Chanterelle Sauce
Campfire
Images are illustrative
50 min · 4 servings

Campfire Ember Potatoes with Creamy Chanterelle Sauce

Whole potatoes baked in glowing campfire embers, split open and smothered in a rich, buttery chanterelle cream sauce.
Chanterelle and Creamy Goat Cheese Quiche with Thyme
Home
Images are illustrative
60 min · 6 servings

Chanterelle and Creamy Goat Cheese Quiche with Thyme

Flaky buttery pastry crust filled with caramelized golden chanterelles, soft tangy goat cheese crumbles, and aromatic thyme custard.