Chanterelles in Zatar Cream Sauce

I was in Costco earlier in the week and they had beautiful packages of chanterelle mushrooms. I bought one and came home and created this side dish. It would make a nice dish to go along with your Thanksgiving turkey if you double or triple the recipe. It could also be an excellent appetizer spread on baguette slices. Either way, if you are a mushroom lover this is delicious. Chanterelles are tricky to clean; there is good deal of dirt hiding in them. I rinsed them carefully under cool water then put them on paper towels to dry. For those who may not be familiar with it, zatar is a Middle Eastern spice mixture combining thyme, sumac, salt, and sesame seeds. Zatar gives the cream sauce a pretty pink tinge and a nice, slightly exotic, herbal flavor. It blends well with the apricot-colored mushrooms.

2 Tbsp. unsalted butter
1 Tbsp. finely chopped shallots
1-2/3 c. chopped chanterelle mushrooms (1/2 lb.)
1 c. heavy cream
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3/4 tsp. zatar

Melt the butter in a skillet on medium heat. When butter is hot add shallots and sauté 3 minutes until shallots begin to soften. Add chanterelles and sauté until limp, about 5 minutes. Add cream, salt, and pepper and cook 2 minutes. Add zatar and cook 4-5 minutes until cream has thickened. Serves 4.


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7 Responses to Chanterelles in Zatar Cream Sauce

  1. rae mercadante says:

    i am.. going to make this for Thanksgiving… tHANKS jUDY!

  2. Where do you get the Zatar spice – I am not sure I have seen it. Just got Chanterells at the farmers market this week; so think I need to try this out!

  3. Brian made this for me last night and it was fantastic. Although he picked up the Zatar spice at a spice market downtown and it was not as pink as you described, but t was wonderful. Thank you for the recipe.

    • Thank you Danielle. I am so happy you liked it. I use zatar that has quite a bit of sumac in it. That is what makes the sauce slightly pink. There are many different zatar recipes. Order some from Penzey’s. I like their’s the best. I tried making my own, but it wasn’t as good.

  4. Pingback: Root Vegetable Stew with Herbes de Provence and Dumplings » culinary vagabond

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