Fragrant, amazing delicious mushrooms- chanterelles in sour cream! Cook by step by step recipes with a photo and you will get a real forest delicacy at home!

• chanterelles 300 gr
• onion 1 pc
• 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 small cube.

Heat vegetable oil in a skillet, add mushrooms and salt.

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.

Put 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 pan

How to fry chanterelles with sour cream - simple, understandable, but at the same time - crazy delicious recipe dishes, repeat which according to our step by step photo absolutely any beginner can.

• 500-600 grams of fresh or frozen chanterelles,
• medium-sized onion head,
• 150 grams of sour cream,
• a teaspoon without a slide 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, from the same ingredients, but fried in a cast-iron, "grandmother's" frying pan, is strikingly different from what is done on any other. Why - I do not know, but practice proves the correctness of my words.

First of all, we put a frying pan to warm up, and pour vegetable oil on it.

Cut the peeled onion as small as possible,

and only when the butter is crumbled, put the onion. Stir, and, without reducing the heat, fry for a couple of minutes until a ruddy, golden color is formed.

We cut the chanterelles already larger,

and send them "to the company" to the bow. Mix again and together, without covering, cook for two to three minutes.

Now put sour cream, salt, stir for the last time, cover with a lid, reduce the heat to a minimum, and cook for another three to four minutes.

Turn off the fire. But take your time to lay them out on plates and eat, with or without garnish. So, turned off, under the cover, they should go 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. The professionals who work in the kitchen know that fried chanterelle dishes are delicious and delicious. If you successfully choose the recipe for chanterelles in sour cream, then you can prepare a dish that will appeal to even the most fastidious gourmet.

Chanterelle mushrooms in sour cream in a pan, the recipe with the photo is attached below, have an amazing taste and a huge amount of cooking methods. Chanterelles are considered the most delicious mushrooms worldwide. Even on festive table, chanterelles in sour cream will be the most original dish that will disappear in the first place.

• 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 out the sand so that it does not grind on your teeth later. It is also imperative to remove all forest debris. Soak the mushrooms in cold water for a couple of hours.

Throw the mushrooms in a colander, let them lie for 15 minutes so that the excess water is glass.

Peel the onion and chop finely. Pour 2 tablespoons of vegetable oil into the 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 transparent, 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 do not need to cut them. Just cut off the edges of the legs. The cooking time for whole mushrooms is increased by 10 minutes.

Add the prepared chanterelles to the skillet over the translucent onion.

Cover 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 be written “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 roast chanterelles using frozen mushrooms. You do not need to defrost them for this. Remove from the freezer, place in a skillet with onions. Simmer also over low heat until all moisture has evaporated. Then add sour cream, stir, simmer for another five minutes. In principle, the technology for cooking fried chanterelles is not very different. According to 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 did not use all the mushrooms, you can freeze some.

Recipe 4: chanterelles fried in sour cream

• 250-300 grams of chanterelles (in general, take as much as you can eat)
• 1 medium onion
• ½ cup sour cream
• salt to taste
• greens to taste (parsley, dill - whatever you like)
• vegetable oil

Rinse the mushrooms and peel them beforehand. Cut large ones into 2-3 pieces.

Peel the onion and cut into thin half rings or quarters. In fact, the shape of the onion slicing is not important here, even in small cubes, even in large pieces.

Heat a frying pan with a little oil, fry the onion in it until golden brown. Add chanterelles.

A liquid will gradually appear, evaporate it almost completely.

Add sour cream, stir and simmer for another 5 minutes.

Season with salt and pepper to taste. You can add chopped greens right away.

Prepare your favorite side dish, arrange it on plates and add the mushrooms.

All this is prepared very quickly and it turns out to be incredibly tasty! It is not possible to do with one portion here.

Recipe 5: chanterelles in sour cream with potatoes

To feed the household delicious lunch or dinner, you just need to cook chanterelle mushrooms in sour cream and potatoes. Such an uncomplicated treat will delight everyone who tastes it with its tenderness, aroma and amazing taste.

The recipe for cooking chanterelles in sour cream with potatoes - great option dishes not only for every day, but also for festive 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 everything necessary products and desire.

Recipe fried potatoes with chanterelles in sour cream is described step by step for novice cooks.

Wash, peel and cut the mushrooms into small pieces.

Share in hot skillet where oil for frying is poured.

Fry until the liquid has completely evaporated, and then mushrooms until golden brown.

Peel the potatoes, cut into strips and cover with water for 15 minutes.

Spread over a tea towel and dry.

Add to the mushrooms, fry everything together until a beautiful golden brown crust, gently stirring with a wooden spatula.

Finely chop the garlic with a knife, pour into the mushrooms and potatoes, salt and sprinkle with pepper.

Stir, pour in sour cream and fry all together for 3-5 minutes over low heat.

Let stand under the lid for 7-10 minutes, then serve.

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 add them to durum pasta.

• Mushrooms (chanterelles) - 3 stacks
• Bulb onion - 1 pc.
• Sunflower oil - 1 tbsp. l.
• Sour cream - 150 g
• Salt - 1 tbsp l.

We clean the chanterelles, wash and boil them in salt water.

We throw it back in a colander so that all the liquid is gone. Cut the onion into half rings.

Fry the onions and lay out the boiled chanterelles. Fry everything a little together.

We take the pot. I took such dishes from black-polished Suzdal ceramics. The food is very tasty in this dish.

Put the chanterelles in a pot and add sour cream.

Stirred.

Covered with foil. If there is a lid from the pot, then you can cover it. We put in the oven for 30 minutes at 180 * C.

We take out, remove the foil (lid) and put it in the oven again for 15 minutes at 180 * C.

For serving, I fried potatoes in small cubes, just salt it, without onions and 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 of 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
• salt, pepper to taste

The chanterelles in the photo are already boiled. With fresh mushrooms we do this: soak them for half an hour in cold water, so that it is easier to clear them of forest debris. Then rinse under cold water, you can use a soft brush. I had clean mushrooms that were easy to wash with my hands. Yes, and there are no worms in these mushrooms, thanks to the special substance chinomannose, so it is pleasant to work with them 🙂 The washed mushrooms must be boiled so that they do not taste bitter. To do this, put them in salted boiling water, bring to a boil and cook for 2-3 minutes. Then discard in a colander. If desired, boiled chanterelles can be frozen, or you can cook them right away, which is what we'll do!

Cut large mushrooms into large pieces, small ones and leave. Heat butter and oil in a frying pan or saucepan. Add finely chopped onion, hold for a couple of minutes over medium heat, stirring occasionally, until golden brown. Add mushrooms to the onion, stir, increase heat and keep until light golden, about 10 minutes, sometimes stirring. This will keep the mushrooms crisp. They no longer emit juice, since they are pre-boiled.

Then pepper the mushrooms, add sour cream or cream, mix thoroughly, cover and simmer for 5-7 minutes over low heat!

Add chopped dill, salt to taste and turn off the stove.

The little spots are ready! Wonderful taste and forest aroma are provided for you!

We serve as an independent dish, or with a side dish: potatoes, rice, pasta, stewed cabbage! Bon Appetit!

Recipe 8: chanterelles stewed with sour cream

These mushrooms do not require special cooking skills, but they turn out to be amazing and aromatic, especially if they are fried with sour cream.

• Chanterelles 600 g
• Sunflower oil 2 tbsp
• Ground black pepper
• Onions 1-2 pcs.
• Butter 1 tbsp
• Sour cream 200 g

My mushrooms, we clean them of leaves, branches and earth.

If the mushrooms are large, they need to be cut into several pieces, if small, they can be left intact.

Pour oil into a preheated pan. We spread the mushrooms, salt to taste. While the mushrooms are stewing in own juice enough high fire, clean and finely chop the onion.

Stirring, simmer until more than half of the liquid boils away.

Add a piece of butter, mix.

Chanterelles are cooking different ways... But they are most delicious when fried. There are a lot of recipes, but the essence is still the same - cut the mushrooms, evaporate excess moisture from them in a frying pan, pour in oil and combine with something tasty, for example, with potatoes, onions, meat and sour cream.

The nuances of choosing and preparing mushrooms

Choice: chanterelles are among the safest mushrooms. They do not have a porous structure, but rather dense, so these mushrooms absorb toxic substances from the air to a minimum. There is a false variety of these mushrooms, with an even edge of the cap, nodules on the plates. You need to remember this when buying chanterelles from your hands.

Preparation: these mushrooms also have one significant culinary disadvantage: they are less assimilated in the body, in contrast to porcini mushrooms. But this can be easily corrected. To get the most out of it, it is recommended that you grind them properly.

Preparation: fried chanterelles in sour cream is the simplest and most common dish. There is only one little secret: first fry the mushrooms in vegetable oil, and at the end of cooking, pour in sour cream. If you fry immediately in sour cream sauce, they will be boiled, not fried.

Fried chanterelles in sour cream in a pan

Fried chanterelles are an affordable and inexpensive dish, but always beautiful. Add a couple of tablespoons of sour cream, and you get just a delicacy. It is good to serve this dish with buckwheat, rice, boiled or fried potatoes as a side dish.

Cooking method:

How to cook stewed chanterelles with potatoes

Sour cream gives chanterelles and potatoes a special tenderness. No sour cream, replace with cream. But whatever fermented milk product you have not chosen, chanterelles will still dominate the dish, because the aroma of forest mushrooms is very strong.

Ingredients:

• 0.4 kg of freshly picked chanterelles;
• 0.5 kg of young potatoes;
• 1 medium onion;
• 0.3 kg sour cream;
• 1 bunch of dill greens;
• 100 g of refined oil;
• spices + salt - to taste.

You will need to cook: 55 min. One serving contains: 150 kcal.

Cooking method:

1. With a young potato, peel off the thin skin with a brush. Rinse the tubers well and boil in salted water;
2. Sort out the chanterelles. Cut large specimens, leave small ones intact;
3. First, fry the diced onion in a skillet with heated oil;
4. Add the prepared chanterelles to the golden onion, cover with a lid, simmer for 10 minutes;
5. Remove the lid from the pan, simmer the mushrooms over maximum heat until all the moisture has evaporated;
6. Dilute the sour cream with water, pour the mushrooms with this mass. Season to taste;
7. Simmer in sour cream over reduced heat to a minimum, under a lid, with constant stirring, 15 minutes is enough;
8. Add boiled potatoes to the chanterelles, stew for another 10 minutes. During this time, young potatoes will absorb sour cream and the aroma of forest mushrooms;
9. Arrange the finished dish on plates, sprinkle with chopped dill.

How to put out mushrooms in a slow cooker

It is good to serve buckwheat with chanterelles stewed in sour cream crumbly porridge... Her taste is mild, slightly nutty, it especially suits mushrooms and onions.

For cooking you will need:

• 0.4 kg of freshly picked mushrooms;
• medium-sized onion;
• refined sunflower oil - 150 grams;
• 400 ml of mineral water;
• salt + spices - add to taste.

Total cooking time: 60 min. Calories per serving: 135 kcal.

Cooking method:

1. Use only fresh chanterelles for cooking. Therefore, first sort them out of forest debris, rinse with cold water and spread on paper towels;
2. Put the prepared mushrooms in the bowl of the appliance. Add your favorite spices, salt. We recommend using regular ground pepper;
3. Fill the contents of the bowl with water, set the timer to "Baking", the program will set the time from 40 to 45 minutes;
4. Take care of onions: peel, chop;
5. After 20 minutes. after turning on the timer, drain the water from the bowl, add refined oil, chopped onion, stir;
6. During cooking, every 10 minutes. stir the mushrooms;
7. In 7 min. until the end of cooking, pour sour cream over the mushrooms;
8. After the beep on the device, remove the bowl and transfer the contents to a plate.

Chanterelles with potatoes baked in pots

Chanterelles go well with lean meat - chicken fillet will fit perfectly. At the same time, white meat is fried almost instantly, it is extremely important not to dry it over the fire. And the sour cream added at the right time will make the lean meat more tender.

Ingredients:

• freshly picked chanterelle mushrooms - 0.5 kg;
• chicken fillet - 0.3 kg;
• 20% sour cream - 40 grams;
• young potatoes - 12 small tubers;
• 1 medium carrot;
• 1 regular onion - 75 g;
• fine salt + favorite spices - to taste.

Cooking time: 50 min. Calories per serving: 130 kcal.

Cooking method:

1. Be sure to wash the mushrooms, clean them of debris, insects, damaged areas;
2. Rinse the peeled chanterelles with cold water, putting them in a colander;
3. We recommend not chopping the chanterelles, but using them as a whole, this gives the dish a special appeal;
4. Put the chanterelles in a saucepan, pour in water, send them to the stove. When the water boils, reduce the heat, cook without a lid for half an hour. At this time, it is necessary to remove the formed foam;
5. For cooking in pots, choose small potatoes the same size, it bakes faster. Remove the thin peel from each tuber, pour cold water over the potatoes;
6. Peel the head of the onion and chop finely, cut the carrots into slices, as thin as possible. Note: carrots can be chopped in any way, even with a grater;
7. Heat vegetable oil in a frying pan, fry chopped vegetables over low heat until a beautiful golden hue;
8. In the same skillet, fry the diced chicken fillet;
9. Put 40 grams of sour cream, spices, salt in a bowl. We recommend using dry dill and a mixture of different peppers;
10. Transfer the fried vegetables, meat, potatoes to the same bowl. Stir so that each tuber is in sour cream;
11. Put the ready-made mushrooms on top, mix gently so as not to spoil appearance chanterelles;
12. Rinse the ceramic pots and place the contents of the bowl in them. Moreover, it is better to fill the pots halfway so that the potatoes are baked well;
13. Preheat the oven. Cover the pots with lids, send them to the oven for 40 minutes, remove when the potatoes are completely cooked;
14. Serve in pots.

The secret of properly fried chanterelles is that they should have a golden brown crust on the outside and be tender on the inside. A frying pan or oven gives this effect. Otherwise, freedom for culinary fantasy... And to make the dish tasty and safe, consider the following:

1. An important point: the chanterelles must be fried well without a lid so that they do not steam in a pan. Excess water will only spoil the taste and appearance of the dish;
2. Chanterelles can quickly deteriorate, so peel and cook on the day they are harvested;
3. No time for processing, put it in the refrigerator unpeeled and unwashed;
4. Do not keep chanterelles in a bowl of water for a long time. They must be quickly rinsed in a colander, then dried with a paper towel;
5. For cooking, you can not use utensils containing copper, tin, cast iron;
6. In ceramic pots, the ingredients will stew well, just do not forget to close them with a lid;
7. Ready meals are stored in the refrigerator for no more than 30 hours. But treats with potatoes are best consumed earlier.

Bon Appetit!

In the oven bake chanterelles at 200 degrees.

In a multicooker bake chanterelles in the "Baking" mode.

Chanterelles in cream

Ingredients
Chanterelles - half a kilo
Onions - 1 head
Cream 20% - 200 milliliters
Cheese "Russian" - 100 grams
Salt - 1 teaspoon
Vegetable oil - 3 tablespoons

How to bake chanterelles in cream Wash and cut the chanterelles. Peel the onion and chop finely. Preheat a frying pan, add oil and add chanterelles. Fry the chanterelles for 15 minutes over medium heat, without a lid, stirring occasionally.
Add the onion to the chanterelles, fry for another 10 minutes. Add salt and stir. Put the chanterelles in a baking dish, pour over the cream, rub the cheese evenly on top. Preheat the oven to 200 degrees, place the baking dish on the middle level of the oven. Bake chanterelles in cream for 15 minutes.

Casserole with chanterelles

Ingredients
Chanterelles - half a kilo
Potatoes - 1 kilogram
Onions - 1 head
Sour cream - 200 grams
Vegetable oil - 2 tablespoons
Cheese - 200 grams
Salt and pepper to taste

How to bake a casserole with chanterelles
Boil potatoes and make mashed potatoes. Wash the chanterelles and dry them a little. Peel the onion and chop finely. Heat a frying pan, add oil, put chanterelles, fry them for 15 minutes over medium heat without a lid. Then add the onion and fry the chanterelles and onions for another 10 minutes. Arrange the puree in an even layer in a baking dish and make bumpers. Inside mashed potatoes put fried chanterelles with onions. Peel and chop the garlic finely. Mix sour cream with garlic, salt and pepper, put on the chanterelles. Sprinkle with grated cheese on top. Preheat the oven to 180 degrees, place the baking dish in the oven and bake the chanterelle casserole for 15 minutes.

I propose to cook a very tasty and aromatic dish of chanterelles with potatoes in the oven. The mushroom pickers treated my mother-in-law to chanterelles, but there was no way to transfer them right away, so she froze them and, on occasion, gave them to me. Of course with forest mushrooms any dish tastes better. Potatoes with chanterelles can be a completely independent dish, but can also be a side dish for meat or poultry. As an independent dish, potatoes with chanterelles can be served in fasting.

For cooking chanterelles with potatoes in the oven, prepare from the list necessary ingredients... Before cooking, chanterelles must be defrosted.

Wash and peel the potatoes, then dry.

Remove the husk from the onion, rinse and cut into half or quarter rings.

Heat in a frying pan sunflower oil, put the defrosted chanterelles and cook until all the liquid has evaporated, then add the onion, salt and pepper. Fry a little together.

Cut the potatoes into slices, also salt, add Provencal herbs or other seasoning to your taste. Add the sautéed mushrooms and onions along with the oil. If there is not enough oil, then add a couple more spoons, otherwise the potatoes will turn out to be dry.

Put potatoes with chanterelles in a baking dish and smooth. Cover the tin with foil.

Bake potatoes with chanterelles in an oven preheated to 180 degrees for 40 minutes, then remove the foil and bake for another 20-25 minutes.

When serving, the finished dish can be sprinkled with herbs and distributed in portions.

Bon Appetit!

A very simple dish and delicious. I love potatoes with sour cream and garlic, I often prepare such a sauce for her. But to make the potatoes more fragrant, I sometimes bake them with garlic and sour cream. I also add chanterelle mushrooms. The combination is very appetizing and aromatic!
To speed up the process, I boil the potatoes until they are almost cooked. Because my mushrooms are already cooked and frozen, they only need to be reheated.
I peel potatoes, the amount is arbitrary, depending on how many people you want to feed. I do not cut it finely, into about 4 parts. I put it on fire. Salt.

When it starts to boil, I add Bay leaf and black peppercorns to make it more fragrant, I crush it.

While the potatoes are boiling, let's prepare the mushrooms! They have already thawed out, large ones can be cut in half.

Add sour cream. The more the better, I have 6 tablespoons. This is about 200 grams, but usually I put more, it's just all that remains of the borscht))

Sprinkle with frozen dill.

I stir it.

If you do with raw potatoes and mushrooms, then you need to add more water.
Now I will add the most delicious garlic! And I'll mix it again.

I spread the potatoes.

Top with mushrooms and sour cream. I distribute it evenly.

I bake in the oven at 200 degrees for about 20 minutes. You can also sprinkle with cheese.
That's ready meal! The aroma is amazing, while it was preparing you could choke on saliva)))

Everyone died in an instant, with an addition)

Bon Appetit everyone!

Cooking time: PT00H40M 40 min.