Crème Sautéed Chanterelle Recipe

We are wild about mushrooms this month! In celebration of National Mushroom Month, we are highlighting native fungi varieties on our fresh sheet, one of which is the chanterelle.

Fall flavors are a wonderful match for dishes that highlight the umami tastes of mushrooms, and this crème sautéed chanterelle recipe is a beautiful accompaniment to any protein such as fish, poultry or steak. Chanterelles are aromatic, fleshy, wild mushroom that have a magical appeal for most culinary experts. Their aroma is variously described as apricot or peach-like. It is easily identifiable because it “shines like an exotic golden flower when seen from a distance against the drab autumn forest background.” Chanterelles will reappear in the same places year after year if carefully harvested.

El Gaucho Tacoma Executive Chef Jesus Boites is happy to share his Crème Sautéed Chanterelle recipe with us:

1 oz. clarified butter
5 oz. Chanterelle mushrooms
½ tsp chopped garlic
1 T diced shallots
1/8 tsp rosemary
1/8 tsp thyme
½ tsp El Gaucho Seasoning*
1 oz. Madeira wine
2 oz. veal demi-glace
1 oz. heavy cream
1 T whole butter
1 tsp white truffle oil
1 pinch chopped parsley

In a sauté pan, heat butter and make sure it’s hot. Add mushrooms and cook for 2 minutes, then add garlic, shallots, thyme, El Gaucho Seasoning, and cook for 1-2 minutes. Stir in Madeira wine and veal demi-glace, and cook for 2 minutes. Finish by adding cream and whole butter. Garnish with truffle oil and parsley. Bon Appétit!

*El Gaucho Seasoning can be purchased locally at Metropolitan Market, Zupans, in any El Gaucho or AQUA by El Gaucho restaurant, and online at


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