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With the onset of the mushroom season, it becomes possible to diversify the menu with mushroom dishes, where each type of mushroom is tasty in its own way. But it is chanterelles that are loved by many of us for their unsurpassed taste and useful properties.

I will tell you how to cook chanterelles in sour cream on the pages of this article. Read, cook, you will not regret it!

What is needed

1. Chanterelle mushrooms 500 grams (as much as possible).
2. Onions 2-3 bulbs.
3. Sour cream 200 grams.
4. Ground black pepper (a little).
5. Salt.

Cooking fried chanterelles in sour cream

Step 1

Chanterelles in sour cream are prepared with preliminary washing of the mushrooms, since they can contain a lot of grains of sand. Then the large chanterelles need to be cut into smaller pieces, and the small fungi should be left. as it is.

Then put all this in a frying pan, add water to the top and with the lid closed, after boiling the water, simmer the fungi for 10 minutes. After, open the lid and fry the mushrooms until the water boils away.

Step 2

At the same time, in a separate frying pan, fry finely chopped onions until golden brown.

Step 3

Add sunflower oil, fried onions to a frying pan with chanterelles and begin to fry a mixture of mushrooms and onions over high heat with constant stirring for 5-10 minutes.

Then we reduce the heat to medium, salt and pepper, add all the cooked sour cream, mix well our fried chanterelles in sour cream, reduce the heat to low, cover and simmer the almost finished dish for 5-10 minutes.

After that, delicious chanterelles in sour cream are ready. Bon Appetit!

Note to the hostess

Chanterelles in sour cream with potatoes got a good combination, especially with young ones. Whoever has tried it knows how delicious it is.

When cooking chanterelles, you can add some finely chopped dill to this recipe at the end.

Chanterelles stewed in sour cream, you can cook and replace sour cream with cream with high fat content, and instead of onions, use leeks in this recipe.

Also, along with sour cream, you can add cheese grated on a coarse grater, preferably hard varieties.

Every mushroom picker dreams of "hunting" for chanterelles in the forest. These fruiting bodies are not only tasty and beautiful in appearance, but also very healthy. Few people know that chanterelles are not able to accumulate radioactive substances and salts of heavy metals from the air. This advantage makes them even more attractive to those who like "quiet hunting". In addition, you can make a lot of delicious treats from chanterelles. So, dishes from chanterelles in sour cream rightfully occupy leading positions on the festive and everyday tables of many families. Appetizing and aromatic mushrooms in combination with a fermented milk product will not leave anyone indifferent. And if you dilute this combination with other ingredients, you can organize a full lunch, dinner or funny friendly gatherings.

Many novice housewives who want to please their family with mushroom dishes are interested in how you can cook chanterelles in sour cream deliciously. It is not difficult to do this, however, first of all, it is required to carry out primary processing. This includes cleaning and boiling the fruit bodies. The last action is carried out at will - the mushrooms do not need to be boiled.

The following 13 recipes will make cooking chanterelles in sour cream easy and fun, and the result will surprise even the most demanding gourmets.

Recipe for fresh chanterelles in sour cream: the process of cooking mushrooms with video

From the fresh mushroom harvest brought from the forest, each housewife will leave some fruit bodies to fry for the next family meal. The recipe for fresh chanterelles in sour cream is easy to prepare. It will be a good help, allowing you to organize a delicious dinner for the arrival of dear guests.

• 0.6-0.7 kg of fresh chanterelles;
• 200 g sour cream (any fat content);
• Salt, favorite spices, vegetable oil;
• Fresh herbs (any) for serving.

To fry fresh chanterelles in sour cream, it is necessary to clean them of dirt and forest debris, cut off and discard the hardened parts of the legs, and pour over the fruit bodies with boiling water.

Large specimens should be cut into several pieces, and small ones should be left intact.

Put a clean and dry skillet over the fire and let it warm up.

Send chanterelles fried without adding vegetable oil.

When frying, liquid will begin to emerge from the mushrooms.

When most of the liquid has evaporated, add some vegetable oil.

Continue frying the chanterelles for about 10-15 minutes, then pour in the sour cream.

Salt, add your favorite spices, mix well.

Cover with a lid, extinguish for about 7 minutes, setting the fire to the minimum burning mode.

At the end, sprinkle generously with chopped herbs.

The recipe for chanterelles in sour cream is also presented in a video that will clearly show each cooking process.

How to cook chanterelle mushrooms, fried in sour cream with onions

Chanterelles fried with onions in sour cream are also in demand in the home kitchen. Combining fruit bodies, fermented milk product and onion, you get a hearty, aromatic and mouth-watering dish.

• 0.8 kg of prepared chanterelles;
• 2 medium onion heads;
• 150 g fat sour cream;
• 1 small bunch of green onions;
• 1 bay leaf;
• 3-5 peas of black pepper;
• Salt, vegetable oil.

How to cook chanterelle mushrooms, fried in sour cream with onions?

1. Heat a small amount of vegetable oil in a frying pan and fry the mushrooms in it until the liquid evaporates.
2. Chop the onions in any convenient way: cubes, thin rings, half rings or quarters.
3. Add the onion to the mushrooms and continue the frying process for about 15-20 minutes, adjusting the intensity of the heat as you like.
4. Chop green onions and set aside as you will need them at the end of the process.
5. Mix black pepper and bay leaf with sour cream, add to the pan.
6. After 5-7 minutes. sprinkle with chopped onion and salt to taste.
7. After another couple of minutes, turn off the stove and serve the dish with any side dish.

How to fry chanterelles in sour cream with potatoes in vegetable oil

The recipe for fried chanterelles in sour cream can be diversified by adding the simplest ingredient that is in every kitchen - potatoes. But, despite the availability of products, the taste of the finished dish is amazing. As a result, guests and family will be satisfied!

• 0.8 kg of potatoes;
• 0.5 kg of chanterelles;
• 100 ml sour cream;
• 2 medium-sized onions;
• Vegetable oil;
• Seasoning for potatoes (optional);
• Salt to taste.

Thanks to the above description, frying chanterelles in sour cream with potatoes will not be difficult.

1. Peel the tubers, cut into slices and cover with cold water for about 20 minutes. Such a procedure will help remove unnecessary starch, as a result of which the potatoes will have a beautiful golden crust.

Tip: Pay attention to the type of potato you are using. Try to choose red varieties for frying, as yellows are considered starchy and disintegrate during cooking.

1. Place the washed potatoes on a tea towel, drain and dry.
2. Heat the oil (about 50 ml) in a frying pan, send the potatoes there and fry over high heat for 15 minutes.
3. Cut the onion into thin half rings, add to the potatoes and let cook again for 10 minutes. over low heat with the lid open.
4. Boil the mushrooms in advance, then cut into pieces, add to the vegetables, stir and fry over low heat for 10 minutes, stirring constantly to prevent burning.
5. Add sour cream with seasoning to the dish, stir.
6. Season with salt, cover and continue cooking for another 5 minutes.

Chanterelles with chicken fillet in homemade sour cream

Chanterelles with chicken fillet in sour cream taste vaguely reminiscent of a popular appetizer of French cuisine - julienne.

• 0.6 kg of chanterelles (the amount is indicated in boiled form);
• 50 g butter + 25 g for frying mushrooms;
• 1 tbsp. l. wheat flour (premium grade);
• 150-200 ml of homemade sour cream;
• 2 chicken fillets;
• 5-7 peas of black pepper;
• 1 bay leaf;
• Salt, pepper, fresh herbs.

Cooking chanterelles in sour cream can be carried out using not only fresh fruit bodies, but also frozen and even canned ones.

1. So, the chicken fillet is washed and put in a pot of water.
2. Bring to a boil, add black pepper and bay leaf.
3. Cook until tender, then turn off the heat, remove the fillet from the pan and cut into cubes or cubes.
4. In a frying pan, melt 25 g of butter, in which the mushrooms are fried until tender.
5. Flour is fried separately in a dry frying pan until golden brown.
6. Add 50 g of butter, use a fork to make a homogeneous consistency.
7. Sour cream is poured in, salted to taste and pepper, then the whole mass is mixed and stewed over low heat for 7 minutes.
8. Fried fruit bodies are laid out in a baking dish, chicken fillet is distributed on top.
9. The mass is poured with sour cream sauce, after which the form with the dish is sent to the oven preheated to 180 ° C.
10. Bake for 10 minutes, and sprinkle with finely chopped herbs before serving.

The recipe for stewed bell pepper with chanterelles in sour cream

This recipe is a bit unusual, but very original. Chanterelles are stewed in sour cream, but this process takes place in bell pepper. Traditionally, it is customary to stuff pepper with meat and make tomato filling, but in this case, you can safely experiment with filling and gravy, which is what it is proposed to do.

• 1 kg of peeled chanterelles;
• 2 carrots;
• 1 large + 1 small onion;
• 8-10 pcs. small sweet bell pepper;
• 0.5 tbsp. sour cream;
• ¾ Art. purified water;
• 1 bay leaf;
• Vegetable oil, salt, pepper.

The recipe for chanterelles stewed in sour cream, stuffed with bell pepper, is divided into stages.

1. Pass the chanterelles through a meat grinder or cut into small pieces.
2. Grate the carrots and chop the onion into small cubes.
3. Heat a small amount of vegetable oil in a frying pan and fry the onion in it.
4. Add carrots and continue to fry until tender.
5. Simultaneously fry the chanterelles until tender, then combine them with vegetables, simmer for 10 minutes, without covering the lids.
6. Salt the resulting mass to taste, let it cool and stuff the bell pepper with it, which should be previously cleaned of seeds.
7. Put the stuffed peppers in a saucepan, and in the meantime, prepare the sour cream filling.
8. Fry half rings of a small onion in a pan with vegetable oil.
9. Add sour cream and pour in water, stir, salt and pepper to taste.
10. Add bay leaf, simmer for 5 minutes. and pour the stuffed pepper over it.
11. Put a saucepan with pepper on low heat and simmer until tender, about 35-40 minutes.

Pork baked with pickled chanterelles in sour cream

Nobody will forget the taste of pickled chanterelles baked with pork in sour cream - neither family members nor guests invited to the holiday! This hearty dish will also be appreciated by the main meat eaters - men.

• 700 g of pork pulp;
• 700 g of pickled chanterelles;
• 200 ml sour cream;
• 2 onions;
• 3 cloves of garlic;
• 3 tomatoes;
• Ground black pepper, refined oil;
• Fresh greens;
• Spices for meat.

A detailed recipe for pork baked with chanterelles in sour cream is described below:

1. Rinse the meat in water, cut into pieces and beat each slightly with a kitchen hammer.
2. Season with spices for meat, add black pepper, chopped garlic and mix.
3. Meanwhile, fry the mushrooms and onion half rings in a little oil for about 7 minutes. Before cooking, the canned product must be thoroughly rinsed in water and lightly dried on a paper towel.
4. Put the meat in a baking dish, spread the mushrooms on top.
5. Cut the tomatoes into slices and put on top in one layer.
6. Drizzle with sour cream and place in a hot oven (190 ° C) for 60 minutes. There is no need to salt the dish, since this preservative is already present in the spice for meat. In addition, pickled mushrooms are salty themselves.
7. Before serving, sprinkle with chopped dill, parsley or cilantro.

How to stew chanterelles in sour cream to make gravy

Chanterelle sauce in sour cream is aimed at complementing any usual second dish in an original way - potatoes, porridge or pasta.

• 250 g of chanterelles;
• 170 ml sour cream;
• 1 tbsp. l. flour (premium);
• 100 ml of milk (or more, depending on the desired thickness);
• Salt and vegetable oil;
• Dill greens.

How to stew chanterelles in sour cream to make a delicious gravy?

1. After the initial processing, cut the fruit bodies into pieces and put in a pan, pouring a little vegetable oil.
2. Fry for 10 minutes, until the liquid evaporates and the mushrooms begin to acquire a golden crust.
3. Send flour to the mushrooms, mix well, continue to fry for 3 minutes.
4. Add sour cream, pour in milk (you can take water), stir and salt to taste.
5. Simmer the mass over low heat for 7 minutes, while remembering to stir it constantly.
6. If the gravy is too thick, add a little more milk and simmer again for 5-7 minutes.
7. Before turning off the stove, sprinkle the dish with dill, after chopping it with a knife.

How to cook chanterelles in sour cream with egg and canned cucumbers

How else can you cook chanterelle mushrooms in sour cream? Many housewives, in order to feed their families in a short time, fry mushrooms with the addition of eggs.

• 350 g of boiled or frozen chanterelles;
• 4-5 fresh chicken eggs;
• 1 or 2 canned cucumbers (depending on size)
• 3 t. L. sour cream;

Thanks to a step-by-step recipe with a photo, it will not be difficult to cook chanterelles in sour cream with eggs.

1. Fry the fruit bodies, after cutting them into cubes, for 7-10 minutes.
2. Add the cucumber, cut into strips (squeeze the excess liquid with your hands), pour in the sour cream.
3. Reduce heat and simmer for about 5 minutes.
4. Beat eggs in one bowl and add a little salt and pepper.
5. Pour into a pan with mushrooms, stir and, covered with a lid, bring to readiness.

How to cook chanterelles with zucchini in the oven

Chanterelles baked in sour cream with zucchini is another hearty and tasty dish that can be safely put even on a festive table.

• 2 small zucchini;
• 600 g of chanterelles (pickled);
• 3 cloves of garlic;
• 200 ml sour cream;
• 1 carrot and 1 onion;
• Spices - salt, pepper;
• Vegetable oil.

How to cook chanterelles in sour cream with zucchini?

1. Rinse the zucchini and cut into slices 1.5-2 cm thick, remove the center.
2. In a frying pan with vegetable oil, fry half rings of onions and carrot shavings.
3. Add mushrooms, cut into slices, salt to taste and fry with the lid open for 15 minutes.
4. Put the zucchini rings on a greased baking sheet.
5. Put the fried mass into each ring using a tablespoon.
6. In sour cream, mix the garlic passed through a press, pepper and a little salt.
7. Pour the stuffed zucchini with the resulting sour cream sauce and place the baking sheet in the oven.
8. Bake at 180 ° C for 20 minutes, sprinkle with fresh herbs if desired.

Recipe for cooking chanterelles fried in sour cream with sausage

Among the various options for cooking chanterelle mushrooms in sour cream, there is a recipe with smoked sausage.

• 200 g smoked sausage;
• 1 onion;
• 450 g of chanterelles (boil);
• 150 ml low-fat sour cream (mayonnaise is possible);
• A mixture of ground peppers;
• ½ tbsp. l. vegetable oil.

Delicious chanterelles in sour cream will help you prepare a recipe with a photo.

1. Cut the onion into half rings or cubes, chop the chanterelles into pieces.
2. Cut the sausage into strips, and then start frying.
3. Fry the onions in vegetable oil, then add the mushrooms.
4. Fry for 10 minutes, then add the sausage and continue to fry for another 7 minutes.
5. Add sour cream, a mixture of ground peppers, salt if necessary.
6. Cover and simmer for 10 minutes. over low heat.

Chanterelles with sauerkraut in sour cream

Cooking chanterelle mushrooms in sour cream also means adding other ingredients. So, with sauerkraut, the dish will turn out to be very appetizing.

• 350 g sauerkraut;
• 350 g of fresh white cabbage;
• 400 g of prepared chanterelles;
• 1 carrot and 1 onion;
• 4 tbsp. l. sour cream;
• 2 tbsp. l. tomato paste;
• ½ tbsp. water;
• Salt, pepper, vegetable oil.

The above recipe with a photo will help make fried chanterelles in sour cream with cabbage tasty and satisfying.

1. Chop fresh cabbage, and cut mushrooms into slices.
2. Chop the onion into cubes, and turn the carrots into shavings using a grater.
3. Heat oil in a frying pan, add onions and carrots, fry.
4. Next, send the mushrooms to the pan, and after a few minutes add sauerkraut.
5. Continue to fry for about 7 minutes, then add fresh cabbage.
6. In 10 minutes. pour in sour cream and add tomato paste diluted in water.
7. Season with salt and pepper to taste, cover, reduce heat and simmer until tender.

Recipe for cooking chanterelles with garlic and sour cream in a slow cooker

An incredibly appetizing dish that will not leave anyone indifferent and even more hungry - chanterelles cooked with sour cream in a slow cooker. All the ingredients mentioned in the recipe work together perfectly to make the dish delicious.

• 500 g of chanterelles;
• 200 ml sour cream;
• 2-3 cloves of garlic;
• 2 heads of onions;
• Vegetable oil;
• Spices to taste;
• Salt and black pepper to taste.

Many housewives choose this particular recipe, because it is a pleasure to cook chanterelles in sour cream in a slow cooker.

1. Rinse the mushrooms in plenty of water, cut off the ends of the legs and let drain, placing them on a sieve.
2. Cut into pieces and place in a multicooker bowl, where vegetable oil is already poured, about 4 tbsp. l.
3. Turn on the "Fry" mode for 5 minutes, then add the diced onion and turn on the "Fry" mode again, but for 15 minutes. Do not close the lid so that you can regularly stir the contents of the multicooker.
4. Pour in the sour cream, turn on the "Stew" mode for 20 minutes. and close the lid.
5. After the signal, open the lid, add spices, salt to taste, chopped garlic and ground pepper, stir.
6. Serve with boiled or fried potatoes, Italian pasta, and various cereals.

Step-by-step recipe for cooking chanterelles with cheese in sour cream

Recipes for cooking fried chanterelles in sour cream can also be diluted with hard cheese. Such a dish is boldly served even for festive events.

• Chanterelles - 800 g;
• Sour cream - 200 ml;
• Hard cheese - 200 g;
• Butter - 50 g;
• Dill greens;
• Wheat flour - 2 tbsp. l .;
• Salt to taste;
• Water - 1.5 tbsp.;
• Lemon juice - 4 tbsp. l.

The recipe for cooking chanterelles in sour cream with cheese is presented in stages.

1. Chanterelles are boiled in salted water, left to drain and cut into pieces.
2. They are fried in melted butter until golden brown.
3. Flour is poured in, mixed thoroughly and fried for 5 minutes.
4. Lemon juice is poured in, chopped dill is added and added.
5. Stirred and simmer over low heat for 5-7 minutes.
6. Sour cream is diluted with water, grated cheese is poured in, whipped.
7. Poured into mushrooms, mixed and covered with a lid, stewed for 15 minutes.
8. Served with boiled potatoes, rice or bulgur.

With the arrival of autumn, various mushroom treats appear on the tables, among which delicious orange mushrooms can be distinguished. Cooking fried chanterelles in sour cream with potatoes or meat is not difficult even for an inexperienced housewife, if she has several recipes at hand. Find your loved one and please your loved ones with a delicious dinner.

How to cook chanterelles in sour cream

Chanterelles are one of the few mushrooms that do not require pre-processing, they can be safely fried, stewed or baked, and then served. For cooking in sour cream sauce, you can take fresh mushrooms or frozen ones - the taste will not change much from this. A dairy product is suitable for any fat content, but the higher the percentage, the tastier and more satisfying the dish will turn out.

Chanterelle recipe in sour cream

There are several recipes for preparing these vibrant forest mushrooms. The dish can be vegetarian with potatoes or hearty with meat, mushrooms can be fried or baked in the oven. In any case, such a dinner will appeal to everyone who is not indifferent to mushroom dishes. Choose the recipe you like and experiment with adding additional ingredients such as fresh herbs, cheese.

With onion

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 70 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Fried chanterelles with sour cream and onions is a classic recipe that will delight any housewife with its simple preparation and a delicious dinner for the family. If you plan to cook from frozen mushrooms, then you need to defrost them, then drain the excess liquid so that they are not stewed, but fried. For frying, vegetable or butter is suitable.

Ingredients:

• chanterelles - 400 g;
• onion - 1 pc .;
• sour cream - 7 tbsp. l .;
• salt to taste.

Cooking method:

1. Rinse the chanterelles well, cut into medium pieces.
2. Peel the onion, chop finely.
3. Pour sunflower oil into a preheated pan, add onions.
4. Fry until golden brown.
5. Put the mushrooms, fry over high heat for 5-6 minutes, then reduce heat and continue cooking for another 20 minutes.
6. Pour over the sauce, salt and stir.
7. Fry chanterelles with sour cream for another 10 minutes.
8. The dish is served with or without a side dish, sprinkled with fresh herbs or grated cheese.

With meat

• Time: 1 hour.
• Servings Per Container: 3 Persons.
• Caloric content: 100 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to surprise your guests with a delicious dinner, try cooking meat with chanterelles in sour cream. For cooking, it is better to take pork, because it cooks much faster than beef... It goes well with mushrooms and chicken fillet. Creamy sauce can also be made with heavy cream. Shredded hard cheese such as Parmesan cheese is great for serving.

Ingredients:

• chanterelles - 500 g;
• pork - 500 g;
• sour cream - 200 ml;
• garlic - 1 clove;
• onions - 2 pcs.;
• salt, pepper - to taste;
• parmesan - 100 g.

Cooking method:

1. Rinse and dry the chanterelles in advance. Cut large mushrooms into medium pieces.
2. Divide the meat into layers 1 cm thick.
3. Cut the onion into rings.
4. Put the meat in a preheated pan. Fry on each side until golden brown.
5. Put the meat, fry the onion rings in the same pan, then add the chanterelles. Cook until all liquid has evaporated.
6. Prepare the sauce for pouring: mix sour cream with salt, pepper and finely chopped garlic.
7. Add the sauce to the semi-finished chanterelles, simmer for 15 minutes.
8. Put the meat on a baking sheet, spread the ready-made mushrooms with sauce and onions on top.
9. Put in an oven preheated to 180 degrees for 30 minutes.
10. Sprinkle with grated cheese 10 minutes until tender.
11. Serve hot, sprinkled with fresh herbs.

Frozen

• Time: 40 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 70 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the time of the mushroom harvest has long passed, and you still have chanterelles in the freezer, then feel free to take them out to prepare a delicious side dish that will go well with meat, chicken, pasta or boiled potatoes. Before cooking, the product must be defrosted in a natural way and rinsed under running water. For dressing, you will need fresh dill herbs.

Ingredients:

• chanterelles - 1 kg;
• onions - 2 pcs.;
• garlic - 1 clove;
• dill - 100 g;
• vegetable oil - 4 tbsp. l .;
• sour cream - 300 ml;
• salt to taste.

Cooking method:

1. Put out the defrosted mushrooms in salted water for 15 minutes.
2. Add vegetable oil to a preheated pan and carefully place the boiled chanterelles.
3. Fry so that there is no water left.
4. Finely chop the onion, add to the mushrooms, fry for 10 minutes.
5. Mix sour cream with salt and finely chopped garlic, add to the stewed chanterelles.
6. Cover the pan with a lid and simmer for another 10 minutes.

Potatoes with chanterelles and sour cream

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Caloric content: 80 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chanterelles with fried potatoes and onions can be your next signature dish. If you add sour cream sauce to them, then you definitely won't have to wait long for praise from loved ones. Young potatoes can be cooked in their skins. The dish is served as a full-fledged dinner or a side dish for meat, goes well with vegetable salad. How to cook potatoes with chanterelles?

Ingredients:

• potatoes - 400 g;
• chanterelles - 400 g;
• onions - 2 pcs.;
• sour cream - 200 ml;
• salt to taste.

Cooking method:

1. Peel the potatoes, cut into medium pieces.
2. Rinse the mushrooms, cut each into 4 pieces.
3. Finely chop the onion.
4. Add vegetable oil to a hot frying pan and put onions, fry.
5. Add prepared mushrooms and evaporate all water.
6. Put the potatoes, mix everything thoroughly and fry for half an hour.
7. At the end, pour over the sauce, stir and simmer for another 10 minutes.
8. Serve the stew with fresh herbs.

Wash the chanterelles, clean and boil in salted water for 15 minutes. During this time, the mushrooms will decrease in volume and will be almost ready. This procedure will facilitate the process of cooking chanterelles in a pan - they will not need to be fried for a long time.

Cut the onions into thin half rings.

Heat the pan well with vegetable oil. We spread the chanterelles on it.

Fry, stirring often enough, over high heat for 5 minutes.

Add onions to the chanterelles, mix.

And we cook everything together for 10 minutes on low heat under a closed lid. We need the onion to become transparent.

Add sour cream to the pan, mix.

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Cover the pan with a lid again and simmer the chanterelles and onions in sour cream over low heat for 5-10 minutes.

That's all, the chanterelles are ready. It remains only to put them on a plate and decorate with herbs to taste.

Bon Appetit!

Fried chanterelles with sour cream and onions are a delicious, nutritious and very satisfying dish. Which is prepared both as an independent dish and for a side dish. For example, potatoes or rice, pasta. At the same time, quickly and easily. In 30 minutes you will have a delicious mushroom dish on your table.

Chanterelles are forest mushrooms that children and adults alike eat with pleasure. At the same time, mushrooms are useful for food. They contain many vitamins and minerals necessary for the human body. You can fry any forest mushrooms with sour cream, but chanterelles or mushrooms are especially tasty.

Mushrooms contain almost 90% water. Therefore, when cooking, it should be borne in mind that when frying, the mushrooms will greatly decrease in volume.

When cooking, in addition to sour cream and onions, you can add garlic, herbs and spices to the dish. Often housewives immediately add potatoes cut into circles when cooking fried chanterelles.

But our recipe for fried chanterelles with sour cream and onions is a basic or classic cooking option. You can complement the cooking dish at your discretion.

Fried chanterelles recipe with sour cream and onions in a pan

Even a novice hostess can fry chanterelles. If you have never fried these wild mushrooms, then our recipe is for you. Fried chanterelles in butter with onions are very tasty. But this cooking option is tastier, we will add sour cream and deliciously fry the chanterelles in a pan. By the way, if there is cream at home, you can safely replace the sour cream. It will be even tastier!

Products:

• fresh forest chanterelles - 2 kg;
• sour cream 200 g;
• medium-sized onion;
• vegetable oil for frying;
• salt to taste.

How to cook fried chanterelles with sour cream and onions in a pan - a step by step recipe with a photo:

To cook fried chanterelles, it is best to use a deep skillet with a thick bottom or a pressure cooker.

Rinse the chanterelles thoroughly in clean water. Remove small debris and leaves (if you have forest mushrooms).

Cut them coarsely. If you cut the mushrooms finely, then when frying they will decrease in size even more. Small mushrooms can be left intact.

Boil water and put the prepared mushrooms in boiling water. Cook for 5-7 minutes. Throw almost ready-made mushrooms in a colander, let the water drain.

Do chanterelles need to be boiled before frying? If you do not know where the mushrooms were gathered, then it is better to boil them first. Raw chanterelles that grew next to conifers may taste a little bitter after roasting. It is also better to pre-boil purchased frozen chanterelles.

Finely chop the onion into cubes and fry it in vegetable oil until softened. Approximately 1-2 minutes.

Add boiled mushrooms to a preheated pan, to fried onions and fry for 2-3 minutes, stirring occasionally.

When the mushrooms are fried add sour cream and cover the pan. Simmer for about 10 minutes, remember to stir.

Salt to taste, pepper if desired, add your favorite spices.

Serve with boiled new potatoes or mashed potatoes. The sweet and sour taste of sour cream and tender chanterelles is successfully combined with the taste of potatoes, so it is better to serve in this version.

Video: How to cook chanterelles with sour cream and onions