I have never tasted chanterelles in sour cream before. I always fried them with potatoes, the old-fashioned way, and I was sure that chanterelles were not intended for anything else. But it turned out that with sour cream, these cute red forest mushrooms turn out to be very tasty. And what is important: the recipe for chanterelles with sour cream is much simpler than the traditional recipe with potatoes. By the way, during the cooking process, I caught one interesting detail, which I will definitely tell you about below. I think this will be useful for those who have never cooked chanterelles in sour cream before. And especially if you haven't dealt with these mushrooms yet. The rest of the story has nothing special to tell. You can understand everything by step-by-step photos, especially if you already have experience in cooking chanterelles. By the way, I was getting ready for the sour cream to clog the forest scent of chanterelles. But nothing of the kind! The chanterelles turned out to be very fragrant.
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Let's start with the bow. I chopped it finely, put it in a pan, added vegetable oil and fried it very quickly (literally 3 minutes) until light golden brown. The onion acts as a flavoring in this dish, adding a hearty, fun touch.
Chanterelles must be washed. Many people love these mushrooms because they do not need to be peeled, like everyone else, because there are no worms in chanterelles. It is enough to free them from forest debris and rinse them under running water. If your chanterelles are young and strong, then you don't need to cut them at all. Mine were bought in a nearby supermarket and looked quite crumpled, so that especially large and shapeless specimens I cut coarsely, into 2-4 pieces.
I put the chanterelles in a frying pan, mixed with the onions. There is no need to fear that the onion will burn, because chanterelles are 60 percent water. Therefore, they immediately give a lot of juice, in which they stew until it is completely evaporated. Mix the mushrooms a couple of times. And it was here that an interesting moment came to light. Actually, I never taste food while cooking. But something in these chanterelles seemed not right to me. I tried it. Rubber! Apparently, the juice from the chanterelles evaporated too quickly and they did not have time to become soft. What to do in such cases? I just added water, about a quarter of a glass. And when it evaporated, the chanterelles were already soft. Now it remains only to fry them a little, adding a couple of tablespoons of vegetable oil.
Well, the last step is to add sour cream. What percentage of fat to choose, decide for yourself. I took 10 percent. First I put three spoons. Warmed up with mushrooms. And the sauce didn't work. Then I added two more, then two more. And then a nice looking sour cream sauce was formed. So a total of 7 heaped sour cream spoons turned out. The cooking time for chanterelles in sour cream is about 3-4 minutes. Enough for the sour cream to warm up. Chanterelles will absorb some of it. The rest will thicken and turn into a sauce.
Chanterelles in sour cream can be eaten just like that, without a side dish. Delicious with pasta. And, of course, with potatoes. They can also be wrapped in pancakes. Delicious!
Bon Appetit!
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.
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.
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.
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.
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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.
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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.
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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?
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These pretty redheads, perky looking out of the moss, are one of the favorite trophies of experienced mushroom pickers and cooks. How many different gastronomic pleasures can be prepared based on these mushrooms, and even such a simple option as frying chanterelles in a pan with sour cream has a lot of recipes.
Today we will introduce you to the most interesting and delicious mushroom treats that you can easily cook at home with your own hands.
Everyone can make a festive original treat out of the classic everyday menu. And a vivid example of this is our step-by-step recipe, which will teach you how to cook a very tasty and beautiful dish from traditional potatoes with mushrooms and sour cream.
You need to salt the potatoes 1 minute before turning off. As soon as the pieces are soft and covered with a golden crust, put them on a serving dish, lined with lettuce leaves, and make a depression in the potato pile (in the middle).
5. Put 2 tablespoons on the freed frying pan. butter, reduce heat to medium, then add mushrooms.
6. Cook the chanterelles in an open container until the liquid evaporates. And as soon as the pan is dry, add another 2 tablespoons. butter, fill everything with onions and fry together, stirring, for 10 minutes.
8. Then add some salt to the mushrooms, sprinkle with pepper and herbs with garlic (leave 1 handful of dill on the last sprinkle), simmer for another minute and turn off.
9. Put the chanterelles in a fragrant sour cream sauce in a depression in the middle of the potatoes and sprinkle the treat with dill.
Also, according to this recipe, you can cook an Italian-style dish at home, replacing the potato side dish with boiled rice, spaghetti or fettuccini.
And this recipe will appeal to eggplant lovers. The dish turns out to be very aromatic and tender. And even when cold, it does not lose its charm.
You can also use the microwave to defrost. If you have the opportunity to cook from fresh mushrooms, then first they should be thoroughly cleaned of forest debris by soaking for 20 minutes in cool water, and then rinsing under the tap.
It is necessary to cook the chanterelles until the released moisture disappears.
If you still do not know what such an unusual and at the same time simple dish to serve for the arrival of guests, then be sure to try frying the chanterelles in a pan with sour cream, potatoes or eggplants, as you like. The "lick your fingers" effect is guaranteed!
Of all the forest mushrooms, perhaps a special place should be left for chanterelles: they themselves are very beautiful and bright, red and cheerful. In addition, it is these mushrooms, in my opinion, that are most delicious when fried: neither boletus, nor boletus, nor even beautiful ones, alas, can compare with them in this.
I really like chanterelles fried in sour cream with onions - they turn out juicy and very tasty. In my family, chanterelles have always been cooked in this way - both my mother, and my grandmother, and my great-grandmother ... And for me this is a very familiar recipe. Therefore, I was very surprised when my friend told me that she had never tasted chanterelles in sour cream.
If suddenly you do not know how they are prepared, then I will gladly tell you and show you. So, how to cook fried chanterelles in sour cream - a detailed and step-by-step recipe with a photo is at your service!
Ingredients:
We select fresh, elastic chanterelles. We carefully sort out the mushrooms, remove the leaves, needles. We put the mushrooms in a saucepan with cold water and let stand for about 5 minutes. While the chanterelles stand in the water, most of the small particles of soil and leaves easily lag behind the mushrooms and sink to the bottom. We sort out the mushrooms, clean the surface of dirt with our hands, if necessary, cut off the soil from the legs, remove the damaged ones.
Dip the prepared mushrooms into boiling salted water. There should be enough water (for example, 0.5 kg of chanterelles will require about 2 liters of water) for the mushrooms to swim freely. Bring the water to a boil and cook the mushrooms over low heat for 10 minutes.
Then we put the mushrooms in a colander.
Preheat a frying pan with butter. Put the mushrooms in the pan and fry for 7 to 8 minutes.
At this time, we prepare the onions - peel them, rinse and cut into thin half rings. Add the onion to the chanterelles, mix.
Fry everything together under the lid for another 5-7 minutes over low heat.
We put sour cream, mix. Salt to taste.
And fry over low heat, without covering with a lid, for 5 - 10 minutes, until the sour cream becomes thicker (partially evaporates, and partially absorbed).
Serve hot fried chanterelles in sour cream, decorate with herbs to taste.
As you can see, cooking chanterelles fried in sour cream is a fairly simple and not very long process. By the way, such chanterelles can be not only an independent dish, but also be used as an ingredient in a more complex recipe. But we'll talk about this with you later, okay?
It is important that chanterelles do not worm like other mushrooms - with small worms. Very rarely, they have large worms that are easily visible. We remove such mushrooms. Then we put the chanterelles in a colander so that the excess water is glass. If the chanterelles are small, about the same size, we leave them whole, without cutting. If the mushrooms vary greatly in size, we cut the large ones into 2-3 parts so that all the chanterelles become approximately the same size. If all the mushrooms are large, we cut everything into pieces so that it is convenient to eat them.
Cooking fried chanterelles with onions in sour cream and treat yourself and your loved ones with a delicious dinner? Easy. If you do not know how to cook such mushrooms, we will tell you in detail.
Let's dwell on the fact that this recipe can be used to cook both fresh chanterelles and frozen ones. Only the preparation stage differs. Boil fresh mushrooms and thaw frozen ones at room temperature. It is not recommended to thaw mushrooms in water, as this loses a large amount of minerals. This is where all the differences end.
Taste Info Second: mushrooms
To begin with, we wash fresh chanterelles in a voluminous cup of water from debris - needles and sand. You will not find worms in chanterelles, these are probably the only mushrooms that are not susceptible to pests. We cut the large chanterelles, leave the small ones as they are.
Put the washed mushrooms in a saucepan and fill with cold water. Bring to a boil and cook for literally 10-15 minutes. Then we immediately put it in a colander. Thus, we remove all the remaining dirt from the mushrooms, and they will not be harsh or bitter.
While the broth is dripping from the mushrooms, prepare the onion. Instead of onions, you can use leeks or shallots. But, nevertheless, the onion is more familiar, and even after roasting it turns out to be tastier and juicier.
Peel and cut the onion into half rings. Heat vegetable oil in a frying pan. You can add a teaspoon of butter, then the taste will be more delicate. Put the onion in a skillet and fry over medium heat for about 10 minutes, stirring until the onion turns golden.
Now we put the chanterelles, from which there is already water, in the pan. We increase the heat to maximum and fry everything together for three minutes, stirring constantly. If you fry over low heat, the mushrooms will give a lot of moisture and the frying time will increase to 10-15 minutes.
Now add sour cream and chopped herbs as desired. Dill goes best with this dish, but parsley, thyme, and other herbs you love will not spoil the taste. Mix everything, cover and reduce the heat to moderate. We simmer for literally 5 minutes. If you want the mushrooms in the gravy, add water or stock (vegetable, mushroom, or chicken).
It is best to take homemade or store sour cream for mushrooms, but fatty - 20-25%.
At the end of cooking, salt and pepper the dish to taste.
An ideal side dish for fried chanterelles with sour cream in a pan will be boiled or baked young potatoes.
Light and tasty mushrooms - chanterelles. In cooking, they occupy one of the first places in recipes with mushrooms. It is easy to cook them, but dishes from them are eaten in one go. Baked or stewed chanterelles in sour cream in the oven will be a great dinner or part of a lunch.
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Try cooking mushrooms in a slow cooker, it's no more difficult than in a frying pan. Fried frozen chanterelles in sour cream with potatoes is a delicious dish that you cannot resist! So, let's start by choosing the ingredients.
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Teaser network
How much chanterelles should be fried?
Until a rosy brown color appears on them and all the liquid boils away. A quick sauté over high heat is best. Roasting time also depends on the amount of mushrooms and their initial state. Defrost the frozen mushrooms and fry for about 15-20 minutes. Raw, not pre-boiled chanterelles are fried for an average of 30-40 minutes. Fry the boiled chanterelles for 15-25 minutes.
