Foraged Mushroom Cream Sauce - close up

Foraged Mushroom Cream Sauce

Foraged Mushroom Cream Sauce - side view

After I interviewed Joseph Brennan of Canadian FunGuy, I ordered a selection dried foraged mushrooms and created this recipe for Foraged Mushroom Cream Sauce. Joseph has mentioned that the classic of mushrooms in a cream sauce was his favourite way to enjoy foraged mushrooms. When my order arrived, I surveyed my kitchen and pantry and started to play.

I had some frozen lingcod in the freezer. I thawed the fish and threw some rice in the rice cooker. Then, I found some thyme sprigs, lemon, shallots, whipping cream and a little dry sherry in the fridge. Classic flavours lead to a classic dish and this one is a new favourite for my family. I hope it will be for you and yours too.

Tip: If you pour boiling hot water over the dried mushrooms it only takes about 20 – 30 minutes to reconstitute them.

Note: This is NOT a sponsored post. I love developing recipes and supporting Food Artisans of Alberta.


Foraged Mushroom Cream Sauce

Foraged Mushroom Cream Sauce - overhead photo


This Foraged Mushroom Cream Sauce is a classic. Here, I’ve used it to poach a couple of mild white fish fillets. But, it could easily stand up to a bison or beef steak. It’s got depth of flavour from the earthy umami bomb mushrooms, the sherry and of course, the cream.

  • Author: Karen Anderson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: saute
  • Cuisine: Canadian


1 cup dried chanterelles, morels or mixture of foraged mushrooms

1 cup boiling water

2 Tablespoons unsalted butter

1 large shallot, diced

2 Tablespoons dry sherry

½ teaspoon salt

2 Tablespoon chopped fresh or dried chives (divided half and half)

1 teaspoon fresh or dried thyme

2 Tablespoons lemon juice

1 cup whipping cream

2 – 4 ounce white fish fillets (haddock, cod, ling cod), washed and dried

Salt and pepper to taste

Zest of 1 lemon

Few sprigs of thyme (if available)


  1. Place the dried mushrooms in a large measuring cup and pour boiling water over to cover. Let soak for at least 20 to 30 minutes, then strain through a sieve and save the mushroom water in a small saucepan. Simmer the mushroom water on medium heat until reduced to a ¼ cup. Set aside to cool.
  2. Melt the butter in a skillet over medium heat and add the shallots and cook until translucent – about 5  minutes.
  3. Stir in the mushrooms (I usually slice them a bit), sherry and salt and cook until almost dry.
  4. Stir in the chives, thyme, lemon juice and cream and then make a nest in the middle to place the 2 fish fillets. Cover with a lid and poach for 5 minutes per inch of thickness in the fish.
  5. Taste the sauce and adjust the salt and pepper seasoning to taste.
  6. Plate the fish over a bed of rice and top with the mushrooms mixture.
  7. Enjoy garnished with the rest of the chives, the lemon zest and a sprig of thyme.


Keywords: Foraged Mushroom Cream Sauce

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