Chilean changles mushroom dip is a creamy sauce of changles, wild coral mushrooms from southern Chile, chopped and sautéed in olive oil for 4 minutes with chives, then simmered with garlic powder, red wine, and cream for about 7 minutes until thick. It takes 10 minutes of preparation and 10 minutes of cooking, and serves 4.
An original way to use this native mushroom, ideal with meats, empanadas, or as a dip for appetizers.
How to Make Changles Dip?
The changles are cleaned and cut, sautéed with fresh herbs, and finished with cream and red wine, which are reduced into a thick, concentrated sauce. Blend them before adding the cream for a smoother dip.
Nutritional Information
Each serving of changles dip contains approximately 120 kcal, 4 g of protein, 9 g of total fat (3 g of saturated fat), 15 mg of cholesterol, 6 g of carbohydrates, 1 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Changles Dip Recipe
Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
Ingredients
- 500 g of changle mushrooms
- 2 tablespoons of olive oil
- ½ bunch of chives, chopped
- 200 ml (¾ cup + 1 tablespoon) of heavy cream
- 2 tablespoons of red wine
- 1 teaspoon of garlic powder
- Sea salt
Instructions
- Clean the changles well, removing soil and bits of leaves, and cut them into small, irregular pieces for a rustic texture, or blend them if you prefer. Heat the olive oil in a skillet over medium heat.
- Add the changles and sauté for 4 minutes until tender. Stir in the chopped fresh chives, then add the garlic powder, red wine, and cream and stir to combine.
- Simmer over medium heat for 7 minutes, stirring occasionally, until the sauce thickens and turns creamy. Season with salt, remove from the heat, and let cool slightly before serving as a dip or side.
Additional Tips
Add a touch of acid
A little acidity just before serving brightens the flavor and balances the cream.
For a smooth dip
Blend the changles after sautéing and before adding the cream for a silky, mousseline like texture.
Pick the wine
A Chilean Carmenere, with its spicy, herbal notes, pairs well with chives and the earthy mushrooms.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh changles | Preserved changles, rinsed | 500 g | Milder flavor |
| Fresh changles | Oyster mushrooms | 500 g | Easier to find |
| Chives | Parsley | ½ bunch | Milder |
| Red wine | White wine | 2 tablespoons | Lighter |
Frequently Asked Questions (FAQs)
1. Can I use preserved changles?
Yes, but rinse them well to remove excess brine or vinegar. The flavor will be milder than fresh autumn changles.
2. Which red wine is best?
A Chilean Carmenere, whose spicy, herbal notes match the chives and earthy mushroom.
3. How do I get a smoother texture?
Blend the changles after sautéing and before adding the cream.
4. Why are changles considered a delicacy?
They are native mushrooms that cannot be farmed and only grow wild in southern forests during the autumn rains.
History of Changles
The changle is a native mushroom of the forests of southern Chile, from Maule to Los Lagos, used in empanadas, omelettes, and sauces and emblematic of Mapuche and Chilean cooking.
Did You Know?
A dip is a thick sauce for dipping food rather than pouring over it, from the English verb to dip.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Changles with Noodles Recipe
- Chilean Changles Salad Recipe
- Chilean Changles Empanadas Recipe
- Changles with Sautéed Potatoes Recipe
