Recipes, Salty

Creamy chanterelle

Creamy chanterelle

When was the last time you enjoyed risotto? Maybe you think of risotto as a big pile of crunchy cheese, cream and butter, and you’ve therefore passed risotto by by a long shot? In any case, we’ve got good news for you, because we’re about to share with you a recipe for a particularly creamy chanterelle sauce that’s completely plant-based and much more body-friendly! Only pure plant power and delicious chanterelles that fit into the risotto like a glove.

Quantity: for one to two
Preparation time: 35 minutes
Severity: light
It will take:

  • 120g risotto rice (you can also use brown rice if you wish) *
  • 200g chanterelles (fresh or frozen)
  • 2 tsp coconut oil
  • 1spl full fat coconut milk
  • 1 medium-sized red onion
  • 2 larger cloves of garlic
  • 500-600ml vegetable broth (use ready-made broth or make your own)
  • black pepper, sea salt, fresh parsley or thyme to taste.
  • 1 medium-sized pot for risotto
  • pan for chanterelles
  • smaller pot/saucepot for heating broth

How to make a chanterelle press?

Peel and chop the onion and garlic and heat the stock. Then heat 1 teaspoon of coconut oil in a pan and place half of the onion and garlic in the hot pan (use medium heat). Brown for a few minutes and add the rice. Stir thoroughly for 1-2 minutes and then add the broth (1 tablespoon at a time). Stir until the broth has been absorbed into the rice, then slowly add more broth (1 tablespoon at a time until the broth runs out; add more broth as needed only when it has evaporated). While the risotto is bubbling, heat 1 tbsp coconut oil in another pan and brown the chopped chanterelles with the remaining finely chopped onion and garlic. When the mushrooms start to cook, add half a tablespoon of broth, 1 tablespoon of coconut milk, stir and turn off the heat and let stand for a few minutes. When the broth is about to run out and the rice is almost done, mix the chanterelle mixture with the rice, season with salt, pepper and chopped thyme. Cover the pan with the lid and leave to stand under the lid for 2-3 minutes before serving.

* Using brown rice speeds up the process and can use less broth.

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