Chanterelle Mushrooms, Shallots, Crematta & Chardonnay Sauce
Ingredients
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200g Chanterelle Mushrooms
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1-2 Shallots
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100g Crematta
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Splash Of Louis Latour Chardonnay
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Bunch Of Fresh Parsley
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Extra Virgin Olive Oil
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Sea Salt
Method
- Prepare the Mushrooms: Gently clean the chanterelles with a kitchen towel to remove any dirt. Heat a pan over medium-high with a generous drizzle of extra virgin olive oil, then toss the mushrooms in, allowing them to sear for a few minutes.
- Shallots: While the mushrooms cook, finely dice the shallots (brunoise). Add them to the pan, or if you prefer a milder onion flavor, wilt them down first, but leaving them a bit crisp adds a great texture contrast to the dish.
- Caramelization: Season with sea salt and keep everything on high heat until the mushrooms start to caramelize. This is where the magic happens! Those browned bits will build the foundation of your sauce.
- Deglaze with Chardonnay: Once the mushrooms are golden, pour in a splash of Chardonnay. The wine will deglaze the pan, lifting all those flavorful caramelized bits. Stir continuously, allowing the liquid from the mushrooms, olive oil, and wine to emulsify into a creamy base. Finish with Crematta & Parsley: Just before serving, stir in the fresh parsley, finely chopped, and fold in the Crematta. The Crematta adds an extra layer of velvety creaminess, balancing the earthiness of the mushrooms and the brightness of the parsley.
- Serve immediately and enjoy!
Field Notes
We’ve partnered with our friends at Louis Latour to bring you a dish that’s all about comfort and depth of flavour. The earthy, nutty notes of chanterelle mushrooms pair beautifully with the milky richness of Crematta, while the fresh parsley adds a bright, herbaceous finish. The splash of Chardonnay ties it all together with a hint of acidity and elegance.
