The season of chanterelles begins in June and ends in late September, so you have very little time left to stock up on these fragrant mushrooms and experiment with recipes with their participation. We will discuss several interesting variants of a fine dish further.
The recipe for cooking chanterelles in sour cream and potatoes
Ingredients:
- chanterelles - 530 g;
- sour cream - 190 g;
- onion - 85 g;
- butter - 45 g;
- dill greens for filing;
- potatoes - 5-6 tubers.
Preparation
After heating the frying pan, melt the butter in it and use it for the onion half rings. When the onion changes its color to golden, put clean and chopped chanterelles on it. Season the mushrooms with onions and leave on the fire until the moisture evaporated from the mushrooms is gone completely. Pour the contents of the frying pan with sour cream and immediately remove the dish from the fire. Season the chanterelles with dill.
Fry the potatoes and serve it, laying mushrooms in sour cream on top.
Chanterelles with potatoes in sour cream in the oven
A convenient option for a hearty meal will be chanterelles in a pot with sour cream and potatoes, the list of ingredients in this case remains almost the same as the previous one, but the cooking technology changes slightly.
Ingredients:
- potatoes - 700 g;
- chanterelle - 1,1 kg;
- onion - 230 g;
- sour cream - 480 g;
- a handful of grated cheese.
Preparation
Before you make chanterelles in sour cream and potatoes, fry the onion rings until light golden in color. Put the mushrooms on the onion roast, season them and wait until the frying pan is filled with liquid. Simultaneously, peel the potato tubers and boil them to the full.
When all the mushroom moisture evaporates, season the chanterelles with sour cream and leave on fire for a couple of minutes. Mix the mushrooms in the sauce with the boiled potatoes, spread all over the pots, sprinkle with cheese and send to a preheated 190 degree oven for 15 minutes.
Chanterelles stewed in sour cream and potatoes
Ingredients:
- chanterelles - 840 g;
- potatoes - 670 g;
- sour cream - 175 g;
- onion - 115 g;
- white wine (dry) - 65 ml;
- garlic - 2 teeth;
- a branch of rosemary;
- mushroom broth .
Preparation
Peeled chanterelles put in a preheated kazanok with vegetable oil, add semicircles onions next. On a strong fire, fry the ingredients until all the excess moisture from them comes out, and the mushrooms and onions do not grasp the golden crust. Spark the wine, put a sprig of rosemary and let it boil for another couple of minutes.
While the roast is being cooked, peel the potatoes and divide it into cubes. Put the potato cubes in the kazanok to mushrooms, let them be browned too. Pour the contents of the dishes with a mushroom broth, covering the potatoes about half. Season everything, cover with a lid and leave to stew until softening the potatoes. At the very end, mix the remains of the mushroom broth at the bottom of the dishes with sour cream.
By analogy, you can prepare and chanterelles in sour cream with potatoes in the multivarquet, just repeat all the steps described above first in the "Frying" mode, and then on the "Quenching".
Fried chanterelles with potatoes in sour cream
Ingredients:
- onion - 230 g;
- potatoes - 740 g;
- chanterelles - 480 g;
- sour cream - 240 g;
- chicken - 440 g;
- vegetable oil for frying.
Preparation
Fry chicken with mushrooms and onions half-rings until the excess moisture evaporates and the bird is ready. Separately fry the potatoes. When mushrooms and chicken are ready, season them with sour cream, and then mix with the fried potatoes.