Of course, it's hard to argue that mushrooms cooked with the addition of cream have an amazingly delicate, creamy taste. Especially good fragrant chanterelles, cooked in such a simple way.
How to cook chanterelles in cream sauce - recipe
Ingredients:
- chanterelles - 725 g;
- cream - 215 ml;
- onion - 1 piece;
- dill - 3-4 branches;
- lean oil - 35 ml;
- salt and black pepper.
Preparation
To make chanterelles easier to wash, soak them first for a couple of hours in cool water. Then rinse them under running water, washing off all dirt and cutting off the damaged areas.
Small chanterelles leave whole, and cut large chunks. Now pour water into the pan, salt it, putting on a liter of dessert spoon of salt and after boiling send mushrooms into it. As they become ready, they will sink to the bottom, and only now merge them into a colander, let them drain, and then spread them into the lean oil heated on the frying pan. Roast the chanterelle for about seven minutes, then add the finely chopped onion and let it sit until soft. At this stage, enter a thin trickle of cream, avoiding boiling and the formation of lumps intensively mix the dish. Sprinkle with chopped herbs, add salt and pepper, mix, cover with a lid and turn off the fire. Let the dish stand for a couple of minutes and you can taste it.
Fried chanterelles in creamy sauce
Ingredients:
- fresh chanterelles - 2 handfuls;
- onion - 175 g;
- butter "Peasant" - 45 g;
- cream at least 20% - 180 ml;
- greens of dill - 2 branches;
- salt pepper.
Preparation
Mushrooms carefully and carefully go through and thoroughly rinse, removing the debris. Cook the chanterelles in a small amount of water for about half an hour, rinse again and leave to drain. Fry on melted butter with a chopped onion. Once the mushrooms are golden, season them and pepper, add a thin trickle of cream, stirring vigorously. Throw chopped greens, mix and immediately remove from heat.
Creamy mushroom sauce from chanterelles with chicken fillet
Ingredients:
- chicken fillet - 565 g;
- chanterelles - 235 g;
- onion - 75 g;
- carrots - 65 g;
- cream - 165 g;
- meat (chicken) broth - 475 ml;
- cloves of garlic - 2 pcs .;
- greens, vegetable oil, salt, pepper.
Preparation
Rinse a couple of chicken pieces and cut them into cubes. Fry it for several minutes in oil and add chopped onions, carrots, cut into small cubes and mushrooms. Add and simmer on a low heat for another 5 minutes. Pour in the meat broth so that it covers the meat and mushrooms. Season to taste with salt and pepper and add chopped cloves of garlic. Stew for 10 minutes, and at the end, add cream, mix thoroughly and turn off the fire.