Fricassee of Chanterelles

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant fricassee of chanterelles is a sophisticated way to celebrate the earthy, peppery flavour of wild mushrooms. By gently sautéing the golden chanterelles in a rich combination of butter and olive oil, you create a deeply savoury base that pairs perfectly with the brightness of dry white wine and fresh lemon. A touch of double cream and a hint of nutmeg add a luxurious, velvety finish to the sauce, making it a wonderful vegetarian option for those seeking a high-protein, comforting meal during the autumn months.

Traditionally served with ribbons of silky pappardelle, this versatile mushroom dish also works beautifully over crushed new potatoes for a more rustic texture. The addition of fresh oregano provides an aromatic punch that cuts through the richness of the cream. Whether you are hosting a dinner party or looking for an elevated midweek supper, this simple yet refined recipe delivers restaurant-quality results in under twenty minutes using fresh, seasonal ingredients.

Ingredients for Fricassee of Chanterelles

6 tablespoons (3/4 stick) unsalted butter, divided
2 matskedar extra jungfruolivolja, delad
1 small yellow onion, finely chopped (about 150g )
Koshersalt, nymalen peppar
3 vitlöksklyftor, finhackade
60 ml torrt vitt vin
450g chanterelles, brushed clean (halved if large)
120 ml vispgrädde
Nypa färskt riven muskotnöt
1 teaspoon fresh oregano plus more for garnish
Fresh lemon juice
110g pappardelle, cooked al dente, or 450g boiled new potatoes

How to make Fricassee of Chanterelles

Melt 45ml butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 45ml butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

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