Chanterelle Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About

This is a most tasty and special sauce, which my friends John and Francine raved about after having it in Italy on pasta.


  • 10 chanterelles
  • 4 shallots, chopped
  • 3 cloves garlic
  • 1 cup (240 ml) chicken stock
  • 1 glass of white wine
  • salt and white pepper, butter as needed


    In a hot pan soften the shallots and garlic in a generous amount of butter, until transparent, then add the mushrooms, chopped in thin strips, toss and turn for a couple of minutes then add the stock, pour on the wine and allow to cook for at least 10 minutes. Make sure to reduce the liquid to about half so that the sauce is a fairly thick consistency. Salt and pepper to taste. (Make it strong as the pasta will reduce the flavour.) John suggested adding a few drops of truffle oil as a delicious option.

    Cook some linguine at the same time and serve very hot, with the sauce spooned on top.