With the onset of mushroom season, it becomes possible to diversify the menu with mushroom dishes, where each variety of mushroom is tasty in its own way. But it was chanterelles that many of us fell in love with for their unsurpassed taste and beneficial properties.
I will tell you how to cook chanterelles in sour cream on the pages of this article. Read, cook, you won’t regret it!
What you will need
- Chanterelle mushrooms 500 grams (more is possible).
- Onions 2-3 onions.
- Sour cream 200 grams.
- Ground black pepper (a little).
- Salt.
Cooking chanterelles fried in sour cream
Step 1
Chanterelles in sour cream are prepared by first washing the mushrooms, as they may contain a lot of grains of sand. Then large chanterelles need to be cut into smaller pieces, and small mushrooms should be left. as it is.
Then we put all this in a frying pan, add water to the top and with the lid closed, after the water boils, simmer the mushrooms for 10 minutes. Afterwards, open the lid and fry the mushrooms until the water boils away.
Step 2
At the same time, fry finely chopped onions in a separate frying pan until golden brown.
Step 3
Add sunflower oil, fried onions to the frying pan with chanterelles and begin to fry the mixture of mushrooms and onions over high heat, stirring constantly for 5-10 minutes.
Then reduce the heat to medium, add salt and pepper, add all the prepared sour cream, mix our chanterelles fried in sour cream well, reduce the heat to low, cover with a lid and simmer the almost finished dish for 5-10 minutes.
After this, the delicious chanterelles in sour cream are ready. Bon appetit!
Note to the hostess
A good combination was chanterelles in sour cream with potatoes, especially young ones. Anyone who has tried it knows how delicious it is.
When preparing chanterelles, you can also add a little finely chopped dill to this recipe at the end.
Chanterelles stewed in sour cream can be prepared by replacing sour cream with high-fat cream, and using leeks instead of onions in this recipe.
Also, along with sour cream, you can add cheese grated on a coarse grater, preferably hard varieties.
Cook fried chanterelles with onions in sour cream and treat yourself and your loved ones to a delicious dinner? Easily. If you don’t know how to cook these mushrooms, we will tell you in detail.
Let us dwell on the fact that this recipe can be used to cook both fresh and frozen chanterelles. Only the preparation stage is different. Fresh mushrooms must be boiled, and frozen ones must be thawed at room temperature. It is not recommended to thaw mushrooms in water, as this results in the loss of a large amount of minerals. This is where all the differences end.
Taste Info Second: mushrooms
Ingredients
- chanterelles – 500 g;
- onion – 1 pc.;
- sour cream – 100 gr;
- vegetable oil – 50 ml;
- salt – 1/3 tsp;
- ground pepper - to taste.
How to cook delicious fried chanterelles in sour cream and onions in a frying pan
To begin, wash the fresh chanterelles in a large cup of water to remove 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 is.
Place the washed mushrooms in a saucepan and fill with cold water. Bring to a boil and cook for literally 10-15 minutes. Then immediately drain into a colander. This way, we remove all the remaining dirt from the mushrooms, and they will not be tough or bitter.
While the broth is draining from the mushrooms, prepare the onions. Instead of onions, you can use leeks or shallots. But, nevertheless, onion is more familiar, and even after frying it turns out 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. Place the onion in a frying pan and fry over moderate heat for about 10 minutes, stirring until the onion turns golden.
Now put the chanterelles, from which the water has already drained, into the frying pan. Increase the heat to maximum and fry everything together for three minutes, stirring constantly. If you fry over low heat, the mushrooms will add 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 well with this dish, but parsley, thyme and other herbs you love won't ruin the taste. Mix everything, cover with a lid and reduce the heat to moderate. Simmer for literally 5 minutes. If you want mushrooms in the gravy, add water or broth (vegetable, mushroom or chicken).
It is best to use homemade or store-bought sour cream for mushrooms, but it should be 20-25% fat.
At the end of cooking, add salt and pepper to taste.
The ideal side dish for fried chanterelles with sour cream in a frying pan would be boiled or baked new potatoes.
Baked chanterelles with sour cream and cheese in the oven
Light and tasty mushrooms - chanterelles. In cooking, they occupy one of the first places in recipes with mushrooms. They are easy to prepare, and dishes made from them are eaten in one fell swoop. Baked or stewed chanterelles in sour cream in the oven will be an excellent dinner or part of lunch.
Ingredients:
- chanterelles – 500 g;
- onions – 1 pc.;
- sour cream – 8-9 tbsp. l.;
- vegetable oil – 1 tbsp. l.;
- butter – 1 tsp;
- hard cheese – 100 g;
- salt – 2-3 g;
- fresh spicy herbs (thyme) – 20-30 g.
Recipe:
- We sort through all the mushrooms. We take out excess debris and, if necessary, clean the caps and legs with a knife. We put them in a cup of water and put them in the sink. Then rinse thoroughly under running water.
- Transfer the mushrooms to a saucepan and add a new portion of water. Add a little salt and boil for 3-4 minutes after boiling. This procedure will help rid the chanterelles of bitterness. Transfer to a sieve and leave the broth to drain.
- In the meantime, clean and rinse the onion and herbs. Separately, thinly slice. Leave some of the thyme for garnishing the dish without chopping.
- Fry the onion in a frying pan in a mixture of butter and vegetable oil until golden in color appears.
- Add mushrooms, sour cream, grated cheese and herbs to the pan. Mix. Transfer the mixture to a small baking tray or mold.
- Place the pan in the oven at 180C for 20-25 minutes. During this time, the mushrooms will be stewed and baked. The same recipe is suitable for baking food in a baking oven, pot or cast iron.
- Garnish the finished dish with the remaining thyme sprigs and serve with wheat bread.
Fried frozen chanterelles in sour cream in a slow cooker
Try cooking mushrooms in a slow cooker; it’s no more difficult than cooking them in a frying pan. Fried frozen chanterelles in sour cream with potatoes is a delicious dish that you can’t resist! So, let's start with choosing the ingredients.
Ingredients:
- frozen chanterelles – 500 g;
- water – 1.5 tbsp;
- vegetable oil – 2-3 tbsp. l.;
- fresh dill – 50 g;
- potato tubers – 2-3 pcs.;
- sour cream – 4-5 tbsp. l.;
- salt - to taste;
- spices - to taste.
Recipe:
- Place the frozen mushrooms on the table in advance in a cup so that they have time to thaw at room temperature. Leave small mushrooms whole, and cut large ones into halves or quarters.
- We are preparing other products. Wash the dill and chop finely. Peel and rinse the potatoes in cold water, then cut into small cubes.
- So, how to properly cook mushrooms in a slow cooker? Place mushrooms in a bowl and fill with water. Add a little salt. Set the heat treatment mode to “Baking” for 40 minutes. But the “Quenching” mode is also suitable.
- After half the time, drain the water and add butter, potatoes, sour cream and spices to taste. Stir and cook until signal.
- Sprinkle with chopped dill and stir. Cook for another 10 minutes, and then place the dish on plates, it is ready.
Teaser network
How long should you fry chanterelles??
Until a ruddy, crispy color appears on them and all the liquid has boiled away. A quick fry over high heat is best. The frying time also depends on the number of mushrooms and their initial condition. Thaw 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.
- It is best to cook chanterelles immediately after assembly. Or no later than 10 hours later. The freshness of chanterelles can be determined by smelling them. If they have a pronounced aroma, then the chanterelles are fresh.
- Before cooking, the chanterelles must be boiled for 15-20 minutes and allowed to drain. These mushrooms should not be washed so that their characteristic aroma and taste remain. Then the chanterelles are ready for subsequent cooking in any dish.
- If you want to spend less time cooking, take pickled mushrooms. Drain off the marinade and add them to the dish when all other ingredients are almost ready.
- Before freezing, chanterelles must be boiled, otherwise they will taste bitter.
- For frying, you can use not only sunflower oil, but also any vegetable oil - olive, sesame, flaxseed, corn. And if you add a little butter to the pan, the dish will become more flavorful.
- Mushroom dishes can be diversified by adding chicken pulp to the list of ingredients - raw or smoked.
- Any vegetables are suitable as a side dish for chanterelles - potatoes, celery root, onion vegetables, turnips, tomatoes and cucumbers. Some of them are added to the dish during cooking, others are cut fresh and served separately, like a salad or regular salad.
- To prepare mushroom dishes, do not use sharply spicy herbs - rosemary, cilantro. They will divert the main taste and aroma from the main product.
- Instead of sour cream, cream of any fat content is perfect for stewing or frying chanterelles. The mushrooms will turn out very tender and tasty.
Wonderful mushroom - chanterelle. Its appearance alone is worth it! Beautiful, bright, elegant. When you look 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 their 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 the birch, coniferous and so common ones are very suitable for their growth. 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 undeniably greater than many other mushrooms. They are widely used in many folk recipes.
Chanterelle dishes have an unforgettable taste. Like any others, they can be prepared in various forms: stewed, fried, baked, included in salads, fillings for pies and pies, and also cooked as first courses from them. Chanterelles with sour cream have an unusually delicate taste. This is exactly what we will talk about in the article. Let's consider several dish options, each of which is undoubtedly delicious. Everyone will choose a recipe for themselves, which can later become a “signature” recipe.
Option 1. in sour cream
The simplest 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 salt. Rinse the chanterelles thoroughly, because we will not pre-boil them, but will start cooking right away. After the water has drained from the mushrooms, chop them. If the chanterelles are not large, then this step can be skipped; whole chanterelles in sour cream look more beautiful on the plate. Next, heat a deep frying pan. You won't need any oil at this stage. Place the prepared mushrooms there and fry them, remembering to stir, over high heat for about 10-15 minutes. The chanterelles will decrease in size and actively secrete juice. After the specified time, the juice must be drained; we will need it to prepare the sauce. We continue to fry the mushrooms themselves, 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, prepare the sauce: mix the juice that we drained and sour cream in a separate bowl. Pour it into a frying pan with mushrooms and perform the last step, which will allow you to get delicious chanterelles in sour cream: let the almost finished 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, butter - about 50 grams, an 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) flour, 100 grams of cheese, 3 cloves of garlic, salt, spices, herbs - to taste.
Preparing the “Baked Chanterelles in Sour Cream” dish will also not cause any difficulties, despite the more impressive composition of the ingredients.
So, let's prepare the ingredients. Wash the mushrooms, peel the onions and garlic, chop the greens. In a frying pan, fry the onion in oil. Then add paprika, mix and lay out the mushrooms, cover with a lid and leave to simmer in its own juice for 40 minutes. It is better to turn the heat to medium. Next, open the lid, add chopped garlic and leave on the fire without a lid. The already prepared mushrooms will be fried due to the fact that the liquid will evaporate. Now you need to prepare. To do this, half of the prepared sour cream needs to be mixed with flour and a small amount of water. Pour the resulting mixture over the fried chanterelles and simmer briefly, about 5 minutes. The sauce should cover the chanterelles up to half. If there is more of it, then simmer 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. Briefly, about 5 minutes, until the layer of cheese melts.
If you don’t want or have the opportunity to bake chanterelles in sour cream in the oven, you can also get very tasty mushrooms by skipping the last point, that is, you don’t need to put them in the oven.
How to fry chanterelles with sour cream - a simple, understandable, but at the same time incredibly tasty recipe for a dish that absolutely any beginner can repeat using our step-by-step photos.
Ingredients
- Chanterelles - 500 grams
- One onion
- Sour cream - 150 grams
- Vegetable oil
Recipe
The answer to the question of how to fry chanterelles with sour cream should start not with the list of ingredients or what kind of utensils we will use for this, but with a little advice: the resulting dish will still not be enough in the end. And all because its taste and smell are such that there will always be little. Believe me, even if you are on the strictest diet, it will still be very, very difficult to stay on.
But at the same time, preparation requires a minimum of ingredients, and how to fry chanterelles with sour cream will not be difficult. Therefore you will need:
500-600 grams of fresh or frozen chanterelles,
medium sized onion head,
150 grams of sour cream,
a level teaspoon of salt,
and two to three tablespoons of vegetable oil.
That's all. But the most important thing in how to fry chanterelles with sour cream is the dishes. I understand that many will curl their lips in a condescending grin, but the same dish, made from the same ingredients, but fried in a cast-iron “grandmother’s” frying pan, is strikingly different from what is made in any other. I don’t know why, but practice proves the correctness of my words.
First of all, set the frying pan to heat up and pour vegetable oil onto it.
Chop the peeled onion as finely as possible,
and only when the oil starts to sizzle, add the onion. Stir and, without reducing the heat, fry for a couple of minutes until golden brown.
We cut the chanterelles larger,
As always, autumn generously spoils us with a large number of forest mushrooms. Therefore, if you were lucky enough to find some chanterelles with incomparable taste, then we suggest you fry them with aromatic onions and along with the most delicate sour cream; you will learn how to cook such mushrooms correctly from our recipes.
Recipe for fried chanterelle mushrooms with sour cream and onions?
Ingredients:
- wild mushrooms (chanterelles) – 600 g;
- onions – 2 heads;
- sour cream (25%) – 180 g;
- pepper, salt - to taste;
- – 90-100 ml.
Preparation
Fill the chanterelles completely with cold, running water, wash the mushrooms and leave them in the same water for at least half an hour. Carefully remove the chanterelles and place them on a clean towel to allow the mushrooms to dry a little. If the chanterelles are quite large, then cut them into 2-3 parts, and if not, put the whole dried mushrooms in a large saucepan with already boiling sunflower oil. When the juice extracted from the chanterelles has evaporated and they begin to turn a little golden, then we add peeled onions, cut into a quarter of a ring, and continue to fry everything until the introduced vegetable is soft. Next, we sprinkle everything with salt and ground black pepper, put the required amount of sour cream into the mushrooms, mix thoroughly, cover the dish with a suitable lid and, reducing the flame of the fire, simmer it for at least 20 minutes.
Fried chanterelles with onions, potatoes and sour cream
Ingredients:
- fresh chanterelles – 400-450 g;
- potato tubers – 8-9 pcs.;
- onions – 2 pcs.;
- young garlic – 2 cloves;
- – 6 tbsp. spoon;
- sunflower oil – 120 ml;
- dill greens – 0.5 bunch;
- kitchen salt - to taste.
Preparation
We immerse the pre-washed chanterelles in boiling water on the stove burner and cook them in it for 7-8 minutes. Place the mushrooms in a deep colander and cool them under running water.
In a large frying pan, add the cloves of young garlic passed through a special press to the oil heated until smoking. Fry it until brownish, and then carefully remove it. Now put the chanterelles in this aromatic oil, after 4-5 minutes add raw potatoes cut into small slices and add salt to the contents of the frying pan. When the potato wedges are half cooked, then add very thin onion half rings to the dish and almost immediately add good homemade sour cream. Cover the frying pan with a lid suitable for it and, setting the heat to minimum, simmer all this deliciousness for 12 minutes. 2 minutes before removing the dish from the heat, add finely chopped dill.
Chanterelles with onions and sour cream, fried in a slow cooker
Ingredients:
- mushrooms (chanterelles) – 600-650 g;
- sour cream (20% fat) – 220 g;
- onions – 2 heads;
- cardamom – 0.5 teaspoon;
- mixture of peppers - to taste;
- salt - to taste;
- sunflower oil – 5 tbsp. spoons
Preparation
We thoroughly wash the mushrooms, peel them and chop them into small pieces using a knife. Pour sunflower oil into the bowl of the multicooker, which is already turned on in the “Baking” mode, and when it is hot enough, put the chopped chanterelles into it. Cook them in this mode for 25 minutes, and then add finely chopped cubes of fresh onions to the bowl with mushrooms. Sprinkle the contents of the multicooker with fine salt, a mixture of various peppers, add a little ground cardamom and continue cooking the mushrooms for the same amount of time. Afterwards, add thick sour cream to the mushrooms and onions, mix well and, without resetting the previous mode, cook the chanterelles for another 10 minutes.