Creamy Chanterelles

by veronica


  1. 250 grams/ 9 oz  chanterelles
  2. 1 pc charlotte onion, finely chopped
  3. 1 clove of garlic, thinly sliced
  4. 50 ml/3.5 tbsp fresh parsley, finely chopped & some extra for decoration
  5. 150 ml/5 fl oz oat cream
  6. 1.3 ml/ ΒΌ tsp  lemon juice, fresh
  7. black pepper
  8. Himalayan pink salt or sea salt
  9. small slices of bread, sourdough or as used above dark danish rye bread
  10. cold-pressed rapeseed oil for frying


  1. Brush the chanterelles, slice any large ones in half or in quarters if needed
  2. Prepare the other ingredients
  3. Heat up a frying pan with oil, add the diced onion and sliced garlic, stir, reduce the heat
  4. Add the chanterelles to the hot pan, reduce the heat to half
  5. Keep stirring, while frying the chanterelles gently, add a pinch of salt
  6. Let fry gently for 5-10 minutes on low heat, while stirring
  7. Add the oat cream, stir gently
  8. Add parsley and lemon juice, stir and reduce the heat, let simmer together gently
  9. Add salt and pepper to preferred taste, stir
  10. Once the chanterelles are soft and thoroughly fried/cooked, remove the pan from the heat.
  11. Place the creamed chanterelles on slices of cut bread. garnish with additional salt and finely chopped parsley on top – serve immediately.
  1. This is a starter so the recipe yields 6 small servings

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Jo from Yummyvege August 18, 2014 - 5:13 pm

This sounds absolutely delicious – can’t wait to try it!

Elegantly Vegan August 26, 2014 - 8:34 am

I hope you enjoy it! :) Let me know how you get on :)

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