Recipe 1: chanterelles in sour cream (step-by-step photos)
- chanterelles 300 gr
- onion 1 piece
- sour cream 100-200 gr
- vegetable oil for frying
- salt 1 tsp
Rinse the mushrooms under running water.
Cut the chanterelles into 4-6 pieces.
Cut the onion into small cubes.
Heat vegetable oil in a frying pan, add mushrooms and salt them.
When half of the liquid released from the mushrooms has evaporated, add the chopped onion.
When almost all the moisture has evaporated, add sour cream.
Stir, cover and simmer for 5-7 minutes.
Place the finished chanterelles on a plate. Can be served with mashed potatoes or added to fried potatoes.
Recipe 2: chanterelles in sour cream in a frying pan
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.
- 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.
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,
and send them “to the company” to the onion. Mix again and cook together, without covering with a lid, for two to three minutes.
Now add sour cream, salt, stir one last time, cover with a lid, reduce the heat to low, and cook for another three to four minutes.
Turn off the fire. But don’t rush to put them on plates and eat them, with or without a side dish. Just like that, turned off, under the lid, they should walk for another seven... ten minutes.
Ready. Now you know exactly how to fry chanterelles with sour cream. Therefore, there is only one thing left to add - bon appetit.
Recipe 3, step by step: chanterelles with sour cream
The most delicious of all mushrooms are chanterelles. They are especially good fried in sour cream. Professionals who work in the kitchen know that fried chanterelle dishes turn out exquisite and very tasty. If you choose the right recipe for chanterelles in sour cream, you can prepare a dish that will please even the most picky gourmet.
Chanterelle mushrooms in sour cream in a frying pan, a recipe with a photo is attached below, have an amazing taste and there are a huge number of cooking methods. Chanterelles are considered the most delicious mushrooms in the whole world. Even on the holiday table, chanterelles in sour cream will be the most original dish that will disappear first.
- 600-800 grams of chanterelles
- 2 onions
- 200 grams of sour cream 20% fat
- For frying, it is better to use a mixture of vegetable and butter.
- Finely ground salt.
Rinse the chanterelles thoroughly in cool water. It is very important to clean the sand so that it does not squeak on your teeth later. It is also necessary to remove all forest debris. Soak the mushrooms for a couple of hours in cold water.
Place the mushrooms in a colander and let them sit for 15 minutes to drain off excess water.
Peel the onion and finely chop. Pour 2 tablespoons of vegetable oil into a frying pan and add a tablespoon of butter. If you fry mushrooms in a mixture of oils, it turns out much tastier. Place the chopped onion in the heated oil and fry until translucent, stirring occasionally, over low heat.
Cut the mushrooms into small cubes. If the mushrooms are very small and you want to fry them whole, you don’t have to cut them. Just cut off the edges of the legs. Cooking time for whole mushrooms increases by 10 minutes.
Add the prepared chanterelles to the pan with the onions that have become transparent.
Cover with a lid and simmer for 20 minutes over low heat.
Add sour cream, mix well and cook for another five minutes, covered. Take only real sour cream, read the labels on the packaging. It should say “Sour cream”, not “sour cream product”. Sour cream contains only cream and sourdough.
Serve with any side dish and finely chopped fresh herbs. You can make a salad from fresh vegetables. Fried chanterelles go well with young boiled potatoes.
You can fry chanterelles using frozen mushrooms. You don't need to defrost them to do this. Remove from the freezer and place in the pan with the onions. Simmer also over low heat until all the moisture has evaporated. Then add sour cream, stir, simmer for another five minutes. In principle, the technology for preparing fried chanterelles is not very different. Using the same recipe, you can fry any other mushrooms, not necessarily forest ones. You can fry delicious champignons with sour cream, or oyster mushrooms. If you haven't used all the mushrooms, you can freeze some.
Useful properties of chanterelles
I love chanterelles because they are never wormy. Have you ever wondered why? It's all about a substance with the complex name polysaccharide quinomannose. It blocks the nerve receptors of parasitic worms and all pests - mushroom lovers crawl through.
This substance gives chanterelles antiparasitic properties and is widely used in fungotherapy. Mushrooms contain ergosterol - a substance that cleanses the liver, vitamins C, A, E, B vitamins, PP, micro- and macroelements. I read the rich composition and see that the benefits of chanterelles are almost like those of fish. It’s not for nothing that some people practice mushroom diets. At the same time, one should not forget about contraindications and restrictions for any mushrooms; there should be moderation in everything.
Chanterelles are a source of protein; they are included in weight loss menus, since in their raw form they contain 19 kcal per 100 grams. But when frying, mushrooms absorb oil perfectly and can increase their calorie content by 10 times. Therefore, I prefer a recipe in which only the onions are fried. And the main preparation of mushrooms occurs in the form of boiling and stewing.
Of course, boiled chanterelles will have a lower calorie content, but mushrooms with golden onions are our grandmothers’ recipe, a favorite since childhood.
Recipe 4: chanterelles fried in sour cream
- 250-300 grams of chanterelles (in general, take as many as you can eat)
- 1 medium onion
- 1/2 cup sour cream
- salt to taste
- herbs to taste (parsley, dill - whatever you like)
- vegetable oil
Rinse and peel the mushrooms first. Cut large ones into 2-3 pieces.
Peel the onion and cut into thin half rings or quarter rings. In fact, the form of cutting the onion is not important here, be it small cubes or large pieces.
Heat a frying pan with a little oil and fry the onion until golden brown. Add chanterelles.
Liquid will gradually appear; evaporate it almost completely.
Add sour cream, stir and simmer for another 5 minutes.
Salt and pepper to taste. You can immediately add chopped herbs.
Prepare your favorite side dish, place it on plates and add mushrooms.
It all comes together very quickly and turns out incredibly delicious! It’s impossible to get by with just one serving here.
Ingredients
Number of ingredients: 6 Cooking time: 25 minutes Calories per 100 g: 81.2 kcal Proteins / fats / carbohydrates per 100 g: 2.3 / 5.9 / 4.6
Chanterelles are seasonal mushrooms; it is best to cook them in the summer. You can collect it in the forest or buy it in a store. But if you really want to, you can cook it in winter. Freeze during the season, buy frozen or fresh - they are also sold in stores.
- Fresh chanterelles – 350 grams
- Onions – 140 grams
- Vegetable oil – 10 grams
- Sour cream 15% – 70 grams
- Greens (parsley) – 10 grams
- Salt to taste
Recipe 5: chanterelles in sour cream with potatoes
To feed your household a delicious lunch or dinner, you just need to cook chanterelle mushrooms in sour cream with potatoes. This simple treat will delight everyone who tries it with its tenderness, aroma and amazing taste.
The recipe for cooking chanterelles in sour cream with potatoes is an excellent dish not only for every day, but also for holiday dinners. It can be baked in the oven, fried in a pan, or even cooked in a slow cooker.
Cooking chanterelles with potatoes in sour cream is quite simple and quick, the main thing is to have all the necessary products and desire.
The recipe for fried potatoes with chanterelles in sour cream is described step by step for beginner cooks.
Wash, peel and cut the mushrooms into small pieces.
Place in a hot frying pan with oil for frying.
Fry until the liquid has completely evaporated, and then until the mushrooms are golden brown.
Peel the potatoes, cut into strips and cover with water for 15 minutes.
Spread on a kitchen towel and let dry.
Add to the mushrooms, fry everything together until nicely golden brown, stirring gently with a wooden spatula.
Finely chop the garlic with a knife, add to the mushrooms and potatoes, add salt and pepper.
Stir, pour in sour cream and fry everything together over low heat for 3-5 minutes.
Let stand covered for 7-10 minutes, then serve.
How to fry chanterelle mushrooms with mayonnaise and cheese
Nowadays, sour cream is increasingly being replaced with mayonnaise. In Europe, chanterelles are also eaten and even specially grown. They say that the French invented the method of cooking with sauce. I give the amount of ingredients by eye, I’m sure your intuition will not let you down.
Take:
- Chanterelles.
- Hard cheese.
- Potato.
- Mayonnaise.
- Bulb.
- Salt, oil, dill.
Fry:
- You can first boil the chanterelles and then put them in a frying pan. But, as I wrote above, you can skip this step.
- After the liquid has completely evaporated, add the diced onion.
- Next add the potatoes cut into strips. Continue frying, stirring the contents as needed.
- When you see that the dish is almost ready, sprinkle with finely chopped herbs and salt.
- Place mayonnaise, spread it over the entire surface, sprinkle with coarsely grated cheese.
- Fry for a few minutes on the stove. Or place in the oven and hold at 180°C until the top of the dish is browned.
Recipe 6: chanterelles in sour cream in the oven (with photo)
Chanterelles in sour cream, made in the oven. An excellent addition to potatoes and I really like to complement durum pasta with them.
- Mushrooms (chanterelles) - 3 stacks.
- Onion - 1 pc.
- Sunflower oil - 1 tbsp. l.
- Sour cream – 150 g
- Salt - 1 tbsp. l.
We clean the chanterelles, wash them and boil them in salted water.
Place in a colander to drain all the liquid. Cut the onion into half rings.
Fry the onion and add the boiled chanterelles. Fry everything together a little.
Let's take the pot. I took such dishes from black-polished Suzdal ceramics. The food turns out very tasty in this dish.
Place the chanterelles in a pot and add sour cream.
Mixed it up.
Covered with foil. If you have a lid for the pot, you can cover it with it. Place in the oven for 30 minutes at 180*C.
We take it out, remove the foil (lid) and put it in the oven again for 15 minutes at 180*C.
Ready!
To serve, I fried potatoes into small cubes, just salting them, without onions or spices. I don’t confuse the taste of wild mushrooms with spices.
Recipe 7: how to cook chanterelles in sour cream
- 1-1.5 kg of fresh chanterelles (or 600-1000 g boiled)
- 1-2 onions
- 3-4 tbsp. l. sour cream (with a slide), or 5 tbsp. l. cream
- 1 tbsp. l. butter
- 1 tbsp. l. vegetable oil
- dill greens
- salt, pepper to taste
The chanterelles in the photo are already boiled. We do this with fresh mushrooms: soak them for half an hour in cold water to make it easier to clean them from forest debris. Then rinse under cold water, you can use a soft brush. I had clean mushrooms that were easy to wash by hand. And there are no worms in these mushrooms, thanks to the special substance quinomannose, so it’s pleasant to work with them
