Chanterelle mushrooms. One of the most delectable of all mushrooms. It is described as having a fruity smell, similar to that of apricots, and a mildly peppery taste. Chanterelles have graced dinner plates as far back as the 1500’s, but it wasn’t until the 1700’s that they gained widespread recognition as a culinary delicacy in French cuisine. During the 18th century they were most commonly eaten among nobility. Fortunately they are widely accessible today and are harvested and enjoyed throughout many countries. Chanterelle mushrooms twin beautifully with cream sauces. Here is a delicious cream sauce to serve with your favorite cut of steak. Though the chanterelle season has just passed, they can still be found in stores. Get them now while you can! That said, dried chanterelles can be found any time and many argue are equally delicious. Some chefs even argue that reconstituted chanterelles have more depth of flavor. Either way, this is a sauce you won’t want to pass up! Chanterelles are expensive, but they are very light and 6 oz. will give you all you need for this recipe. This sauce also goes well with pork chops and chicken steaks. Read more about me…
