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Dried Chanterelle and Baby Bella Mushroom Sauce

In the following recipe I keep it vegetarian and it will make an excellent partner too many vegetarian dishes but it is not just limited to dishes without meat. It would be an excellent pairing with beef, pork or even veal. The possibilities are endless and this sauce has a level of sophistication not found in many plain mushroom sauces. The blend of commercial and wild mushrooms is a pairing that is both balanced and multi leveled and has the power to elevate any dish it is served with to something special.

It has a bit of steps but believe me they are fairly simple and well worth the process for a dinner you want to impress your guest with. Wild mushrooms are something you should only use from reliable sources or someone that is extremely knowledgeable in wild mushrooms as some wild mushrooms can have serious risk involved. With that said though when used properly and the right kinds have a taste that makes you know why some of the finest cooks in the world seek these out for use in recipes.

You don’t have to pay for a world class chef if you follow the steps in my guide below I take you through the whole process from basic mushroom info, to how to reconstitute them and how to use them in your recipe so you avoid the pitfalls that come with using any ingredient you are unfamiliar with. When used right though you will never look at store bought mushrooms the same.

Baby Bella Mushroom Sauce with Wild Mushrooms
Summary: If you have ever wanted to try using wild mushrooms in recipes this one is a good blend of commercial and wild mushrooms together to make a balanced sauce that will make you wonder why you waited so long to try them.
Cuisine: American
Recipe type: Sauce
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 ounces baby bella mushrooms, chopped finely
  • 4 ounces Dried Chanterelle Mushrooms, (reconstituted see Notes)
  • 2 cups vegetable broth
  • 1 tablespoon corn flour
  • 1 tablespoon minced garlic
  • 3 tablespoons tomato paste
  • 1 tablespoon real lemon
  • 1 tablespoon brown sugar
  • 1 tablespoon evaporated milk
  • Salt and fresh cracked pepper to taste
Dried Chanterelle Mushroom Notes:
  1. These wild mushrooms are very tasty but do require a bit of special attention in the preparation. First after reconstituting they do require cooking but only for a short while or they can become tough and therefore should be added in after the baby Bella’s.
How to Reconstitute Dried Chanterelle Mushroom:
  1. This is one of the easiest ways to reconstitute the mushrooms, there are others too.
  2. Place the mushrooms in a glass bowl.
  3. Then pour boiling water into the bowl enough to cover the mushrooms.
  4. Allow them to sit for a minimum of twenty minutes in the hot liquid until they become tender.
  5. Strain the mushrooms with the use of a sieve and store the juice in a glass mason jar for use in other recipes and your mushrooms are ready to use.
  6. A note these can be a bit woody and tough so they should be reserved for dishes where they will be pureed.
To Make the Wild Mushroom Sauce:
  1. In a skillet over medium heat add a bit of olive oil and sauté the "baby Bella’s only" after chopping them until tender.
  2. Add the reconstituted Chanterelles and cook for just a few minutes do not overcook.
  3. Remove from heat and place in a food processor with a chopping blade.
  4. In a small bowl mix the milk and corn flour until it makes a paste, then mix in the tomato paste, lemon, and brown sugar.
  5. In the skillet add just a dash of olive oil and then whisk in the mixture and slightly brown.
  6. Whisk in the vegetable broth and allow to come just to a boil then low to a simmer and simmer for five minutes or until it begins to thicken. Continue simmering until it is fairly thick stirring frequently.
  7. Remove from heat and pour into the food processor and pulse with the mushrooms until t forms a thick sauce.
  8. Remove and place in individual serving ramekins garnish with a little fresh chive if desired.
  9. This recipe is vegetarian but goes excellent with many non-vegetarian dishes such as beef and pork.

Photo Description:

This mushroom sauce uses both baby Bella mushrooms and wild mushrooms to give it a distinct and wonderfully earthy taste that should be saved for special dishes as this is no sauce for just ordinary meals. The wild mushrooms are a bit pricy but once you try them you will see why they are very sought after by some of the best know chefs for use in many sophisticated recipes. The blend of the mushrooms accents each other nicely and this is a sauce that is at home with a vegetarian dish as it is with many meat dishes. It will definitely elevate any dish to a higher level of enjoyment.

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Christine Szalay-Kudra

Hello, I'm Christine. Thanks for dropping by and welcome to Amazing Sauces. Food is a very important part of our family's lives, and I find a homemade sauce often finishes a dish perfectly. Whether you are making something with chicken, beef, pork, vegetables, an appetizer, or even a dessert recipe, a sauce is often the ideal finishing touch.

You will find many sauce recipes here, all conveniently in one place, from the classics like tomato sauce, béchamel sauce and cheese sauce, to gravies, marinades, and unusual ideas for sauces too like ginger-plum sauce or gorgonzola sauce.

Some sauces can be drizzled over the meal, while others are best served on the side. Some will work as a dip or sauce, while others are great for basting, marinating or adding a splash of color to a recipe. Try our creamy gravies with your breakfast, one of our international steak marinades for a sophisticated spin on dinner, or learn how to make a classic béarnaise or rich red wine sauce to complement your dish.

Thanks for visiting,


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