Creamy Chanterelle Mushrooms
Rich, silky chanterelles in a vegan cream sauce with fresh dill — perfect over boiled potatoes, pasta, or crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- salt to taste
- 300 g chanterelle mushrooms cleaned and trimmed
- 100 ml soy cream
- 1 tbsp vegan Greek style yogurt
- ¼ tps black pepper
- ⅓ cup chopped fresh dill
To serve
- boiled potatoes
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt, sauté for 4–5 minutes until translucent.
- Add chanterelles and cook for 5–6 minutes, stirring occasionally, until tender and most of the water evaporated.
- Lower heat, stir in soy cream and vegan Greek yogurt. Heat gently without boiling.
- Season with black pepper and adjust salt to taste.
- Stir in fresh dill, mix well, and serve hot over boiled potatoes or your favorite side.