Add to Favourites
My Favourites
Email this recipe
Print this recipe
Chanterelle Vodka Sauce
Created by AndrewM, Friday, 03 October 2014


A wildly simple twist on a classic with early season chanterelles, end of season tomatoes, and last years bottled goodness.

  • 4 T. extra virgin olive oil
  • 2 lb. chanterelles, chopped
  • 4-6 cloves garlic, minced
  • 1/2 - 1 t. red chili flakes
  • 1 lb. chicken breast, julienned
  • 3 C. fresh Roma tomatoes, chopped
  • 2 t. salt
  • 1/2 C. Chanterelle Vodka
  • 2/3 C. heavy cream
  1. Heat oil in a very large skillet over high heat until almost smoking. Add the chanterelles and stir constantly until they release their liquids. Continue stirring frequently and cooking until almost dry.
  2. Reduce heat to medium and add the garlic and chili. Cook one more minute without browning the garlic.
  3. Add the chicken strips and cook until done, 3-5 minutes, stirring several times.
  4. Add the tomatoes and salt. Bring to a strong simmer, then reduce heat to keep the simmer. Cook uncovered 45 minutes. The sauce should reduce by 1/3.
  5. Add the vodka, stir several times and cook 5 minutes.
  6. Add the cream, stir, and bring back just to a simmer.
  7. Adjust seasonings.
Additional Tips

Serve over penne pasta or polenta, topped with fresh grated Parmesan. Or toss with just al dente penne, and bake in a dish topped with Parmesan.

The garlic & chili can be mild to wild.

Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design