Why You’ll Love This Recipe
Chanterelle mushrooms are known for their delicate texture and distinct, slightly peppery flavor. This stew allows their natural taste to shine, while the combination of aromatic vegetables and savory broth creates a balanced and hearty dish. The creamy texture of the stew, thanks to a little bit of flour or cream, adds comfort and richness without being too heavy. With simple ingredients and a relatively quick cook time, this recipe is perfect for a cozy meal, special gatherings, or when you want to treat yourself to something special.
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 lb fresh chanterelle mushrooms, cleaned and sliced
- 3 cups vegetable broth (or chicken broth for a non-vegan version)
- 1 cup dry white wine (optional, for extra depth of flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/2 cup heavy cream or coconut cream (for a dairy-free option)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened and the onion becomes translucent.
- Add garlic and mushrooms: Stir in the minced garlic and sliced chanterelle mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- Add broth and wine: Pour in the vegetable broth and white wine (if using), and stir in the thyme, rosemary, and bay leaf. Bring the stew to a simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
- Thicken the stew: In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew to thicken the broth. If you prefer a thicker stew, you can add more flour or use a cornstarch slurry.
- Finish with cream: Stir in the heavy cream or coconut cream for a rich, velvety texture. Let the stew simmer for another 5-10 minutes, allowing the cream to blend in.
- Season and serve: Taste the stew and adjust seasoning with salt and pepper. Remove the bay leaf and discard. Serve the stew hot, garnished with fresh parsley.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 35-40 minutes
- Total time: 45 minutes
Variations
- Add other mushrooms: If you can’t find chanterelle mushrooms, you can substitute them with other mushrooms like cremini, shiitake, or button mushrooms.
- Make it vegan: To make this stew vegan, use coconut oil instead of butter, vegetable broth, and coconut cream instead of dairy cream.
- Add more vegetables: You can add other vegetables like potatoes, parsnips, or leeks for a more hearty and filling stew.
- Add protein: For a more substantial meal, add cooked chicken, tofu, or tempeh to the stew.
- Spicy version: Add a pinch of cayenne pepper or red pepper flakes for some heat.
Storage/reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This stew also freezes well for up to 3 months.
- Reheating: Reheat on the stove over low heat, adding a little more broth or water if the stew thickens too much. You can also reheat it in the microwave in a covered dish, stirring occasionally.
FAQs
Can I use dried chanterelle mushrooms instead of fresh?
Yes, you can use dried chanterelle mushrooms. Rehydrate them in warm water for about 20-30 minutes before adding them to the stew. Be sure to save the soaking liquid and add it to the broth for extra flavor.
Can I make this stew ahead of time?
Yes, this stew can be made ahead of time. In fact, the flavors get better after sitting for a day or two. Store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.
Can I make this stew gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the stew.
Can I use other types of mushrooms?
Yes, you can substitute chanterelle mushrooms with other mushrooms like cremini, shiitake, or button mushrooms. While the flavor may change slightly, the stew will still be delicious.
How can I make this stew more creamy?
For an extra creamy stew, you can increase the amount of cream or add a dollop of sour cream or cashew cream before serving.
How do I clean chanterelle mushrooms?
To clean chanterelle mushrooms, gently wipe them with a damp paper towel or soft brush to remove any dirt. Avoid washing them under running water as mushrooms can absorb moisture, which can affect their texture.
Can I make this stew in the slow cooker?
Yes, you can make this stew in a slow cooker. Sauté the onions, garlic, carrots, and mushrooms in a pan, then transfer everything to the slow cooker along with the broth and spices. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream towards the end.
How can I adjust the flavor of the stew?
You can adjust the flavor by adding more herbs like thyme, rosemary, or even a little fresh sage. A squeeze of lemon juice or a dash of balsamic vinegar can also brighten the flavors.
Can I add protein to this stew?
Yes, you can add cooked chicken, sausage, tofu, or tempeh to make the stew heartier. Simply add the protein during the last 10-15 minutes of cooking.
What can I serve with this stew?
This stew pairs well with crusty bread, a fresh salad, or steamed rice for a complete meal.
Conclusion
Chanterelle Mushroom Stew is a perfect dish for mushroom lovers and those looking for a comforting, flavorful meal. The earthy, tender mushrooms combined with a rich broth and creamy texture make this stew both satisfying and delicious. Whether you’re serving it as a cozy dinner or preparing it for a special occasion, this stew is sure to impress with its depth of flavor and simple elegance.
PrintChanterelle Mushroom Stew
A luxurious and earthy chanterelle mushroom stew that combines delicate mushrooms, hearty vegetables, and a rich, flavorful broth. Perfect for chilly evenings, this stew offers a warm, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 lb fresh chanterelle mushrooms, cleaned and sliced
- 3 cups vegetable broth (or chicken broth for a non-vegan version)
- 1 cup dry white wine (optional, for extra depth of flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/2 cup heavy cream or coconut cream (for a dairy-free option)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened and the onion becomes translucent.
- Add garlic and mushrooms: Stir in the minced garlic and sliced chanterelle mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- Add broth and wine: Pour in the vegetable broth and white wine (if using), and stir in the thyme, rosemary, and bay leaf. Bring the stew to a simmer, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
- Thicken the stew: In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew to thicken the broth. If you prefer a thicker stew, you can add more flour or use a cornstarch slurry.
- Finish with cream: Stir in the heavy cream or coconut cream for a rich, velvety texture. Let the stew simmer for another 5-10 minutes, allowing the cream to blend in.
- Season and serve: Taste the stew and adjust seasoning with salt and pepper. Remove the bay leaf and discard. Serve the stew hot, garnished with fresh parsley.
Notes
- If you can’t find chanterelle mushrooms, you can substitute them with cremini, shiitake, or button mushrooms.
- For a vegan version, use coconut oil instead of butter and coconut cream instead of heavy cream.
- Add extra vegetables like potatoes or leeks to make it more hearty.
- This stew pairs well with crusty bread or rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
