Chanterelles in cream - is as simple dish as tasty.Today, we learn to cook chanterelles in sour cream 2 ways.
Chanterelles in cream sauce: a recipe first
classic recipe chanterelles in cream involves frying mushrooms in sour cream and onion.
- 0,5 kg of fresh chanterelles;
- 2-3 small young bulbs or a pair of white legs leeks;
- 1/3 Art.fatty cream (not less than 30% fat);
- oil or butter for frying;
mushrooms my, clean from garbage (that is not washed, cut off), discard in a colander to water glass.If mushrooms are large, cut into quarters if small - will prepare a whole.
onion cut into thin rings, warm up the oil in a frying pan and fry the onion until it is lightly browned.Now you can add the mushrooms to the pan and mix them with the onion, a little salt the, and continue to fry.
When all the liquid from mushrooms evaporates, and they begin to brown slightly, add the sour cream into the pan, stir and leave to stew under the lid for about 10
Serve chanterelles in cream possible with mashed potatoes, fried potatoes or young boiled in their skins, with meat, sauerkraut, rice or buckwheat, but you can as a separate dish: mushrooms in sour cream obtained very satisfying.
Chanterelles in cream sauce: a recipe second
This recipe chanterelles in cream a bit more complicated: we fry them in oil, herbs and fragrant cheese.
than those listed in the previous recipe ingredients, we also need a bay leaf, garlic, cloves, allspice and fresh herbs: dill, parsley and basil.
Oil for frying, this time we take a vegetable.Pour it into the pan (5-7 mm), warm up, put in butter finely chopped garlic, bay leaf, cloves and pepper, and fry for 5-7 minutes.
spices Skimmer remove from the oil and add to the onion.When the onions browned in a frying pan impose mushrooms begin to evaporate water from them.Sour cream is added when the mushrooms start to brown.Before that, add the sour cream in a large handful of grated cheese ("Gouda" is well melted and dissolved in the liquid can also be mixed in half the usual cheese with cream) and Article 1/4.cream (cream needs to cream cheese is not too thick).
Simmer about 10 minutes, stirring constantly mushroom that they are not scorched.At the end add the chopped herbs, and turn off the heat, give it brew for mushrooms under the lid on a hot plate about 5-7 minutes.
What else you need to know when cooking chanterelles
preparing fried chanterelles, remember that the heat treatment these mushrooms lose much in the volume - half or even more.Therefore, keep in mind that instead of a full pan of fresh (raw) fungi, you eventually get half pans ready fried chanterelles.
Mushrooms can be a bit hot to boil (especially if it is very large chanterelles, or you bought them and not fully confident in their purity).Cook should be in non-saline water for about 15 minutes, after which the water should be emptied and put the mushrooms in a colander and drain the water.
Want to try a soup or pie chanterelles?Here are a few recipes cooking chanterelles.