Chanterelles in sour cream - choose the best recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wonderful mushroom - chanterelle. His appearance alone is worth it! Beautiful, bright, elegant. When looking at it, it immediately becomes clear where its name came from, because the color is very similar to the color of the fur of a forest beauty - a fox, and the shape is similar to the outline of the muzzle of the same cunning predator. In addition to the eye-pleasing appearance, mushroom lovers respect the availability of chanterelles. In Western countries, they are considered a delicacy, but here, in Russia, they can be collected from the beginning of summer until the very end of the mushroom season, because birch, coniferous and mixed forests, which are so widespread in our country, are very suitable for growing. And chanterelles are never wormy, which is also one of their advantages, because it makes their collection and processing more comfortable. The benefits of chanterelles are undeniable greater than those of many other mushrooms. They are widely used in many folk recipes.

Dishes of chanterelles have an unforgettable taste. Like any other mushrooms, chanterellesyou can cook in various forms: stewed, fried, baked, include them in salads, fillings for pies and pies, and also cook first courses from them. Chanterelles with sour cream have an unusually delicate taste. It is about him that we will talk in the article. Consider several options for dishes, each of which is undoubtedly delicious. Everyone will choose a recipe for themselves, which can later become "signature".

Option 1. Chanterelles fried in sour cream

The easiest and most budget option. For cooking you will need: mushrooms - about 500-600 grams, a 200-gram jar of sour cream with a fat content of 15-20% and s alt. Rinse the chanterelles thoroughly, because we will not pre-boil them, but will start cooking right away. After the water drains from the mushrooms, cut them. If the chanterelles are medium-sized, then this step can be skipped, whole chanterelles in sour cream look more beautiful on a plate. Next, heat up a deep frying pan. At this stage, no oil is needed. We put the prepared mushrooms there and fry them, not forgetting to stir, over high heat for about 10-15 minutes. Chanterelles will decrease in size and actively secrete juice. After the specified time, the juice must be drained, it will come in handy for making the sauce. The mushrooms themselves continue to fry, stirring. Add a little vegetable oil if the mushrooms stick to the pan. Determine the state of readiness by eye, the chanterelles should be slightly browned. At this time, we are preparing the sauce: mix the juice that we drained and sour cream in a separate bowl. Pour it into the skilletmushrooms and perform the last step, which will allow you to get delicious chanterelles in sour cream: let the almost ready dish simmer under the lid for 10 minutes, not forgetting to reduce the heat.

Option 2. Baked chanterelles in sour cream

To prepare the dish, you will need chanterelles - noticeably the same amount, oil - about 50 grams, onion, a jar of sour cream (200-250 grams), paprika - about 7-8 tablespoons, it will give a brighter color and aroma, about 3 tablespoons of lemon juice, a little (about a teaspoon) of flour, 100 grams of cheese, 3 cloves of garlic, s alt, spices, herbs - to taste.

Cooking the dish "Baked chanterelles in sour cream" will also not cause difficulties, despite the more impressive composition of the products.

So, let's prepare food. Wash mushrooms, clean onions and garlic, chop greens. Fry the onion in oil in a pan. Then we add paprika, mix and spread the mushrooms, cover with a lid and leave to stew in our own juice for 40 minutes. It is better to make the fire medium. Next, open the lid, add chopped garlic and leave on fire without a lid. Ready-made mushrooms will be fried due to the fact that the liquid will evaporate. Now you need to prepare the sour cream sauce. To do this, mix half of the cooked sour cream with flour and a little water. Pour the fried chanterelles with the resulting mixture and simmer for a short time, about 5 minutes. The sauce should cover half of the chanterelles. If there is more of it, then put it out for some more time until its level drops. Now you can add the remaining sour cream, herbs and grated cheese and place the almost finished dish in the oven. Not for long, about 5 minutes, until the layer of cheese melts.

If there is no desire or opportunity to bake chanterelles in sour cream in the oven, you can also get very tasty mushrooms by skipping the last step, that is, you do not need to put them in the oven.