Chanterelles in sour cream in a pan - 5 step-by-step cooking recipes

Chanterelles are generally recognized as the purest forest mushrooms, and besides, they have a special taste and aroma. In the summertime, you can delight your family with fried fresh chanterelles and especially with the addition of sour cream. Nobody is indifferent to this dish.

Fried chanterelles in sour cream in a pan

For a summer table, chanterelles in sour cream will be a wonderful dish. It is prepared simply and quickly, because the mushrooms are quite clean. We fry in a skillet with preliminary boiling of mushrooms, then their volume will be less. Young potatoes or spaghetti are served to such chanterelles.

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  Measure out all the ingredients for this dish right away according to your serving size.
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  Rinse the freshly picked chanterelles gently and cut the large fruits into pieces. Boil them for no more than 5 minutes in water with added salt. Then rinse them in a colander and shake off excess liquid.
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  Transfer the peeled and diced onion into a frying pan with heated vegetable oil.
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  Fry the onions over medium heat until light golden brown.
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  Then, to the fried onions, transfer the prepared chanterelles to the pan and stir with a spatula. Cover them with a lid and cook for 20 minutes, stirring occasionally.
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  After 20 minutes, remove excess oil from the pan, add sour cream to the chanterelles, salt, stir again and fry for 5-7 minutes so that the liquid evaporates a little and the sauce becomes thicker.
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  Decorate the prepared dish with chopped parsley, transfer to plates and serve for dinner with boiled potatoes and fresh vegetables.

Bon Appetit!

A quick and easy recipe for chanterelles in sour cream with potatoes

This dish is always a welcome guest on the table, especially in summer and is made from freshly picked chanterelles. In the recipe, you are asked to first fry the mushrooms raw, and then add the potatoes and sour cream. The dish turns out to be tender and very satisfying.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Fresh chanterelles - 600 g.
• Medium potatoes - 6 pcs.
• Onions - 1 pc.
• Sour cream - 300 g.
• Salt to taste.
• Greens to taste.
• Oil for frying.

Cooking process:

1. Before cooking, chanterelles are carefully sorted out and washed under running water. If the mushrooms are not entirely clean, then they are soaked a little in cold water in advance. Large fruits are cut into pieces.
2. In a deep frying pan, heat the vegetable oil and pour the prepared chanterelles into it. They will immediately give a lot of mushroom juice.
3. Fry the chanterelles over medium heat and until all the liquid has evaporated, stirring them at this time with a spatula.
4. When all the mushroom juice has evaporated, add an onion cut into small cubes to the chanterelles and fry everything until the onion is transparent.
5. Peeled and washed potatoes are chopped into strips or thin slices, as you like. Then they transfer it to a frying pan and fry with occasional stirring until fully cooked.
6. When the potatoes become soft, the dish is salted to your liking, sour cream is added to it, mixed and simmered over low heat for a few more minutes so that the sour cream sauce becomes thicker. Then sprinkle everything with any finely chopped herbs and give it 10 minutes to infuse under a covered lid.
7. Ready-made chanterelles with sour cream and potatoes are laid out on portioned plates and served to the table.

Bon Appetit!

Delicate and very tasty chanterelles with onions in sour cream

Fans of dishes made from forest trophies do not miss the opportunity to cook chanterelles with onions in sour cream from fresh mushrooms. If you are confident in the environmental friendliness of the collected chanterelles, then it is better to cook them without boiling so that the dish retains the brightness and richness of taste as much as possible.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Fresh chanterelles - 1 kg.
• Onions - 2 pcs.
• Sour cream - 3 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Butter - 1 tbsp. l.
• Salt to taste.
• Greens to taste.

Cooking process:

1. Thoroughly clean the chanterelles from forest debris. Fill heavily soiled mushrooms with cold water for a couple of hours. Then rinse the chanterelles in a colander under running water and leave for a while to let the liquid glass. Cut large fruits into pieces.
2. Chop the peeled onions into small cubes. Heat the butter and oil in a deep skillet and fry the chopped onions in it until lightly browned.
3. Then transfer the prepared chanterelles to the fried onions. Fry them over moderate heat and without covering the pan with a lid, stirring occasionally. During frying, the mushroom juice should completely evaporate.
4. Then add sour cream to the fried chanterelles, salt to your liking and stir again.
5. Minimize the fire, cover the frying pan with a lid and simmer the chanterelles in sour cream for another 5-7 minutes.
6. Taste the cooked chanterelles, add chopped herbs and the dish can be served to the table.

Bon Appetit!

How to cook chanterelles in sour cream with chicken?

Chicken is good "friends" with any mushrooms, and cooked with fresh chanterelles, and in sour cream sauce, it will decorate any table and will please both adults and children. This dish is served with mashed potatoes or boiled rice. Cooking in a skillet. If desired, sour cream can be replaced with cream mixed with water and flour.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Fresh chanterelles - 800 g.
• Chicken (any parts) - 1 kg.
• Onions - 2 pcs.
• Sour cream - 300 ml.
• Vegetable oil - 20 ml.
• Butter - 1 tbsp. l.
• Salt to taste.

Cooking process:

1. The chicken is washed, dried with a napkin and cut into small pieces with a sharp knife. Then it is fried in a skillet in oil until golden brown on all sides.
2. Peel and finely chop the onions. Shredded onions are transferred to the pan to the already fried chicken.
3. Then they immediately put washed and slightly boiled fresh chanterelles. Pour half a glass of water into a frying pan and cook the dish under a covered lid for 30-40 minutes until the chicken is fully cooked.
4. At the end of cooking, add sour cream or cream sauce, water and flour to the pan.
5. Salt the dish to your liking, stir and stew without covering the pan with a lid for another 5 minutes so that some of the liquid evaporates. Spices are usually not added to chanterelles with chicken, since it is quite aromatic due to mushrooms.
6. Chanterelles with chicken in sour cream are served hot and with any side dish and fresh vegetables.

Bon Appetit!

Step-by-step recipe for chanterelles in sour cream in a pan with garlic

As an option for chanterelles in sour cream in a pan in this recipe, you are invited to add garlic and a little hard cheese to them. Chanterelles in this sauce become more tender and with spicy garlic notes. You can change the amount of garlic to your liking. Boil the chanterelles in advance.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Fresh chanterelles - 800 g.
• Onions - 1 pc.
• Sour cream - 150 ml.
• Hard cheese - 50 g.
• Garlic - 2 cloves.
• Vegetable oil - for frying.
• Dill to taste.
• Salt to taste.

Cooking process:

1. Sort fresh chanterelles thoroughly, rinse and, cutting large fruits into pieces, boil for 5 minutes in water with a little salt.For two servings, you should have one colander of boiled mushrooms.
2. Heat the vegetable oil in a deep skillet and fry the chanterelles in it.
3. Peel the onion and chop into cubes.
4. Transfer the chopped onion to the already fried chanterelles, stir with a spatula and fry everything for 7-10 minutes, without covering the pan with a lid.
5. While the chanterelles are roasting, prepare the sour cream sauce. Grind the hard cheese on a medium grater and place it in a separate bowl.
6. Then add garlic chopped on a garlic to the grated cheese.
7. Add sour cream, finely chopped dill to the cheese and stir.
8. Pour the resulting sauce into a skillet for the chanterelles. Salt the dish to your liking, stir and simmer under a covered lid for another 15–20 minutes, not forgetting to stir everything from time to time so as not to burn.
9. After this time, be sure to remove the sample and adjust to your liking.
10. Put the prepared dish into portioned plates and serve with any side dish.
11. For fresh and stewed chanterelles in sour cream with garlic, a side dish of boiled young potatoes is ideal.

Bon Appetit!