Creamy Chanterelle Sauce over Parmesan Crusted Pheasant Breast


Mindy Ladner

Recipe by Mindy Ladner, Wildrose Oxford Office Manager

My favorite hunting season has begun… chanterelle mushroom hunting season!  Depending on weather conditions, the season for our area usually starts mid May.  The peak hunting is typically in June and July.  It takes consistent rains and warm temps to produce chanterelles.  They are widely found throughout the US in mixed hardwood forests.  The best places to look are predominantly oak woods where you would find moss and wild grapevine growing.  The sandy, damp soil is ideal for chanterelles.  Some years are more productive than others.  I started looking for a good recipe for the abundance of mushrooms and found this recipe.  I don’t always follow it exactly and frequently don’t add the stock and the results have always been delicious.

On the hunt for Chanterelles:

Typical habitat for chanterelles

Thoroughly wash and allow mushrooms to dry before either using or storing in the refrigerator.  Before cooking, split the stems on each mushroom to check for solid white stems without insect tracks.  Discard any that show insect activity or seem squishy texture.

mushroom sauce pic

1/4 cup butter
1 pound fresh Chanterelle mushrooms, sliced
(if they’re small enough, you can leave them whole)
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup cognac or white wine
1 cup chicken stock (optional)
Chopped fresh parsley
Melt the unsalted butter in a large heavy skillet over medium high heat.
Add the mushrooms and the onion to the skillet. Sauté over medium-high heat until the mushrooms begin to brown and almost all of the liquid has reduced. This should take roughly 12 minutes.
Add the cream and brandy to the mushrooms. Pour in the chicken stock.
Boil this mixture until thickened almost to a sauce consistency, about 8 minutes.
Season to taste with salt and pepper and sprinkle with parsley.


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