Fried chanterelles in sour cream - very tasty recipes for various dishes

Fried chanterelles in sour cream - very tasty recipes for various dishes

On the autumn menu, fried chanterelles in sour cream are an expected dish that can be garnished with potatoes, pasta, cereal porridges or served with fresh bread, vegetables, and pickles. Wild mushrooms cooked in this sauce acquire special tenderness and delicious delicate creamy notes.

How to fry chanterelles with sour cream?

There are more than a dozen ways to cook fried chanterelles in sour cream, differing, as a rule, in the composition of the accompaniment used, seasonings and requirements for serving the dish.

1. Mushrooms always go well when fried and cooked with sauces with onions, garlic, carrots, and other vegetables.
2. Meat eaters will love the dish options where chanterelles are combined with chicken, pork, beef, and other meats.
3. You should simmer the chanterelles with sour cream for just a few minutes, adding the dairy product at the final stage of frying the mushrooms with vegetables and other ingredients.

How to fry chanterelles in a frying pan with sour cream?

Chanterelles with sour cream are prepared quickly and easily, the recipe for which involves frying mushrooms and onions in a frying pan. Large mushrooms should first be boiled a little in salted water, then drained in a colander, while smaller ones can be immediately fried, adding to the stewed onion slices.

Ingredients:

• chanterelles – 1 kg;
• onions – 3 pcs.;
• garlic – 1 head;
• sour cream – 250-300 g;
• vegetable and butter – 50 g each;
• salt, pepper, herbs.

Preparation

1. Heat vegetable oil and butter in a frying pan, sauté the onion a little.
2. Add the prepared chanterelles and fry while stirring until lightly browned.
3. Add the mushrooms with sour cream, a glass of water, and simmer for 5-7 minutes, seasoning with salt and pepper.
4. Season the sauce with chanterelles and sour cream with garlic and herbs and heat for a minute.

How to properly cook stewed chanterelles in sour cream

This dish is really quite quick and easy to prepare with ingredients common to every family. This option can be safely recommended to housewives in case of a sudden visit from guests.

• 1 kg of mushrooms;
• 4 onions;
• 3 cloves of garlic;
• 200 ml sour cream;
• 4 tbsp. l. butter;
• 1 tsp. ground black pepper;
• Salt - to taste.

How to properly prepare stewed chanterelles in sour cream to deliciously feed your household?

After preliminary cleaning, the fruit bodies should be boiled in salted water with the addition of a pinch of citric acid.

Place in a colander and, after draining completely, cut into thin slices.

Peel, wash and cut the onion into thin half rings.

Place 3 tbsp in a hot frying pan. l. butter and lay out the fruiting bodies.

Fry the mushrooms over medium heat until the liquid has evaporated.

Add 1 tbsp. l. oil and add chopped onion half rings and small garlic cubes.

Salt the whole mass to taste, pepper, stir and continue frying the mushrooms and onions until golden brown.

Pour in sour cream, stir, cover the pan with a lid and simmer for 10 minutes. over low heat.

Chanterelles in sour cream in a slow cooker

For owners of a multicooker, chanterelle sauce with sour cream will be one of the easiest and most delicious dishes to prepare. For the sauce, you can add meat, vegetable or mushroom broth, water, and in addition to onions, complement the frying with chopped carrots, other aromatic roots, chopped or grated tomatoes.

Ingredients:

• chanterelles – 700 g;
• onions – 2-3 pcs.;
• sour cream – 200 g;
• vegetable oil – 60 ml;
• broth – 200 ml;
• salt pepper.

Preparation

1. Turn on the “Frying” mode, pour oil into the bowl, add chopped onions.
2. After 7 min. add prepared mushrooms, fry with onions for another 10 minutes.
3. Add sour cream, pour in broth, add seasonings.
4. Turn on the “Extinguishing” program.
5. After 40 min. chanterelles in a slow cooker with sour cream will be ready.

Chanterelle sauce with sour cream

A delicious chanterelle sauce with sour cream will transform a boring or unsuccessful side dish. You can add frying to spaghetti, potatoes, and porridge. The sour cream is diluted with water and simmered for a short time, so the dish turns out tender with a homogeneous, aromatic gravy. Mushrooms don’t really like spices, but in this version a couple of pinches of oregano and thyme won’t do any harm.

Ingredients:

• chanterelles – 700 g;
• onions – 2 pcs.;
• sour cream – 200 ml;
• water – 150 ml;
• butter – 50 g;
• garlic – 2 cloves;
• flour – 1 tbsp. l.;
• salt, oregano, thyme, herbs.

Preparation

1. Sauté the onion in butter, throw in the chopped mushrooms, and fry until tender.
2. Throw in the chopped garlic, salt and season with spices.
3. Add flour, stir, slowly pour in the mixture of water and sour cream.
4. Simmer the chanterelles in sour cream in a frying pan under the lid for 5 minutes. Sprinkle with herbs.

Chanterelles in sour cream in a pot

If you want to cook something more original than trivial fried chanterelles with sour cream, the recipe can be supplemented with vegetables and cooked in pots, resulting in a hearty and nutritious mushroom roast. The dish is often prepared with liver, which, like mushrooms, is first fried and breaded in flour.

Ingredients:

• chanterelles – 600 g;
• potatoes – 1 kg;
• liver – 500 g;
• onions – 2-3 pcs.;
• sour cream – 250 g;
• vegetable oil – 60 ml;
• broth – 200 ml;
• cheese – 100 g;
• salt, pepper, seasonings, flour.

Preparation

1. Prepared mushrooms, chopped onions and liver are fried separately, transferred to pots, alternating with potato slices.
2. Mix sour cream, broth, seasonings, pour into pots.
3. Cover the vessels with lids and simmer the dish in an oven preheated to 200°C for 50 minutes.
4. In 10 min. add grated cheese before baking is completed.

Chanterelles with potatoes baked in pots

Chanterelles go well with lean meat - chicken fillet is ideal. In this case, white meat is fried almost instantly; it is extremely important not to dry it out over the fire. And sour cream added at the right time will make 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 sized 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, and damaged areas;
2. Rinse the peeled chanterelles with cold water and place them in a colander;
3. We recommend not chopping the chanterelles, but using them in their entirety, this gives the dish a special appeal;
4. Place the chanterelles in a saucepan, add water, and place on the stove. When the water boils, reduce the heat and cook uncovered for half an hour. At this time, it is necessary to remove the resulting foam;
5. When cooking in pots, choose small potatoes of the same size; they cook faster. Remove the thin peel from each tuber and cover the potatoes with cold water;
6. Peel the onion and finely chop it, cut the carrots into slices, as thin as possible. Note: carrots can be chopped in any way, even using a grater;
7. Heat vegetable oil in a frying pan, fry the chopped vegetables over low heat until beautifully golden brown;
8. In the same frying pan, fry the diced chicken fillet;
9. Place 40 grams of sour cream, spices, and salt in a bowl. We recommend using dry dill and a mixture of different peppers;
10. Place fried vegetables, meat, and potatoes into the same bowl. Stir so that each tuber is covered in sour cream;
11. Place the prepared mushrooms on top, mix carefully so as not to spoil the appearance of the 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 well baked;
13. Preheat the oven. Cover the pots with lids, put them in the oven for 40 minutes, remove when the potatoes are completely ready;
14. Serve in pots.

Fried chanterelles in sour cream and onions - recipe

Fried chanterelles with onions in sour cream are always received with adoration by consumers. In this case, no liquid is added, but sour cream is added when the mushrooms and onions are ready. The dish is great hot with a side dish or chilled as a cold appetizer to be served with bread or salad.

Ingredients:

• chanterelles – 700 g;
• onions – 2-4 pcs.;
• sour cream – 200 g;
• vegetable oil – 40 ml;

• salt, pepper, herbs.

Preparation

1. Onions are fried in vegetable oil.
2. Add the prepared mushrooms and fry until the moisture has completely evaporated.
3. Season the mushroom mixture with onions, add sour cream, and mix.
4. Warm up the fried chanterelles with onions and sour cream a little and serve with fresh herbs.

Chanterelles in sour cream: 10 wonderful recipes

Fragrant, surprisingly tasty mushrooms - chanterelles in sour cream! Prepare step-by-step recipes with photos and you will get a real forest delicacy at home!

Recipe 1: chanterelles in sour cream (step-by-step photos)

• chanterelles 300 gr
• onion 1 piece
• 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 into small cubes.

Heat vegetable oil in a frying pan, add mushrooms and salt them.

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.

Place 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 frying pan

How to fry chanterelles with sour cream - a simple, understandable, but at the same time incredibly tasty recipe for a dish that absolutely any beginner can repeat using our step-by-step photos.

• 500-600 grams of fresh or frozen chanterelles,
• medium sized onion head,
• 150 grams of sour cream,
• a level teaspoon 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, made from the same ingredients, but fried in a cast-iron “grandmother’s” frying pan, is strikingly different from what is made in any other. I don’t know why, but practice proves the correctness of my words.

First of all, set the frying pan to heat up and pour vegetable oil onto it.

Chop the peeled onion as finely as possible,

and only when the oil starts to sizzle, add the onion. Stir and, without reducing the heat, fry for a couple of minutes until golden brown.

We cut the chanterelles larger,

and send them “to the company” to the onion. Mix again and cook together, without covering with a lid, for two to three minutes.

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

Turn off the fire. But don’t rush to put them on plates and eat them, with or without a side dish. Just like that, turned off, under the lid, they should walk 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. Professionals who work in the kitchen know that fried chanterelle dishes turn out exquisite and very tasty. If you choose the right recipe for chanterelles in sour cream, you can prepare a dish that will please even the most picky gourmet.

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

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

Place the mushrooms in a colander and let them sit for 15 minutes to drain off excess water.

Peel the onion and finely chop. Pour 2 tablespoons of vegetable oil into a frying 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 translucent, 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 don’t have to cut them. Just cut off the edges of the legs. Cooking time for whole mushrooms increases by 10 minutes.

Add the prepared chanterelles to the pan with the onions that have become transparent.

Cover with a lid 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 say “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 fry chanterelles using frozen mushrooms. You don't need to defrost them to do this. Remove from the freezer and place in the pan with the onions. Simmer also over low heat until all the moisture has evaporated.

Then add sour cream, stir, simmer for another five minutes. In principle, the technology for preparing fried chanterelles is not very different. Using 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 haven't used all the mushrooms, you can freeze some.

Recipe 4: chanterelles fried in sour cream

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

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

Peel the onion and cut into thin half rings or quarter rings. In fact, the form of cutting the onion is not important here, be it small cubes or large pieces.

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

Liquid will gradually appear; evaporate it almost completely.

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

Salt and pepper to taste. You can immediately add chopped herbs.

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

It all comes together very quickly and turns out incredibly delicious! It’s impossible to get by with just one serving here.

Recipe 5: chanterelles in sour cream with potatoes

To feed your household a delicious lunch or dinner, you just need to cook chanterelle mushrooms in sour cream with potatoes. This simple treat will delight everyone who tries it with its tenderness, aroma and amazing taste.

The recipe for cooking chanterelles in sour cream with potatoes is an excellent dish not only for every day, but also for holiday 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 all the necessary products and desire.

The recipe for fried potatoes with chanterelles in sour cream is described step by step for beginner cooks.

Wash, peel and cut the mushrooms into small pieces.

Place in a hot frying pan with oil for frying.

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

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

Spread on a kitchen towel and let dry.

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

Finely chop the garlic with a knife, add to the mushrooms and potatoes, add salt and pepper.

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

Let stand covered 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 complement durum pasta with them.

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

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

Place in a colander to drain all the liquid. Cut the onion into half rings.

Fry the onion and add the boiled chanterelles. Fry everything together a little.

Let's take the pot. I took such dishes from black-polished Suzdal ceramics. The food turns out very tasty in this dish.

Fried chanterelles in sour cream with garlic

Chanterelles in sour cream in a frying pan with garlic are no less tasty and appetizing than with onions. It is important to add chopped cloves at the final stage of heat treatment to preserve the piquant garlic flavor. The dish will gain additional tenderness if you use butter for frying.

Ingredients:

• chanterelles – 1 kg;
• garlic – 1 head;
• sour cream – 350 g;
• butter – 100 g;
• vegetable oil – 20 ml;
• salt, pepper, herbs.

Preparation

1. Heat vegetable oil and butter in a frying pan or saucepan.
2. Add half the chopped garlic, and after 1 minute. prepared mushrooms.
3. Fry the chanterelles, maintaining medium heat, until all the moisture has evaporated.
4. Add sour cream and seasonings, simmer the dish for 5 minutes.
5. Stir in the remaining chopped garlic and herbs, remove the container from the stove, and let the dish brew.

Nuances of choosing and preparing mushrooms

Choice: Chanterelles are one of the safest mushrooms. Their structure is not porous, but rather dense, so these mushrooms absorb toxic substances from the air to a minimum. There is a false variety of these mushrooms, with a smooth edge of the cap and 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 easily absorbed in the body, unlike porcini mushrooms. But this can be easily fixed. To get the maximum benefit, it is recommended to chop 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, add sour cream. If you fry them immediately in sour cream sauce, they will turn out boiled and not fried.

Fried chanterelles in sour cream in a frying pan

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

Cooking method:

1. Wash the mushrooms, peel them, cut the large ones, and leave the small ones whole;

2. Chop the onion into cubes, brown it in butter;

3. Add mushrooms to the onions, stir. Cook until all the moisture has evaporated and the chanterelles are cooked through;

4. Now it's time to add sour cream. Place it in a frying pan, stir, cover with a lid, and simmer over low heat for about 10 minutes.

Chanterelles with chicken in sour cream

Many people will undoubtedly like the idea of ​​cooking fried chanterelles in sour cream with chicken breast fillet. The most tender dietary poultry meat goes well with fried onions and mushrooms, is soaked in the juices of the gravy and turns from a naturally dry product into a juicy, incredibly tasty delicacy.

Ingredients:

• chanterelles – 800 g;
• chicken fillet – 500 g;
• onions – 2-3 pcs.;
• sour cream – 400 g;
• vegetable and butter – 40 g each;
• salt pepper.

Preparation

1. Chopped, seasoned meat and onions are fried separately in a mixture of oils.
2. Combine the ingredients with the prepared mushrooms and fry until almost all the liquid has evaporated.
3. Throw in the seasonings, add sour cream, mix the ingredients.
4. After 5-7 minutes. After simmering, the chicken with chanterelles in sour cream sauce will be ready.

Chanterelles in sour cream - how to deliciously cook fried, stewed and baked step by step

With the arrival of autumn, various mushroom treats appear on the tables, among which the most notable are delicious orange mushrooms. Cooking fried chanterelles in sour cream with potatoes or meat is not difficult even for an inexperienced housewife if she has several recipes on hand. Find your favorite one and delight your loved ones with a delicious dinner.

How to cook chanterelles in sour cream

Chanterelles are one of the few mushrooms that do not require pre-processing; they can be easily fried, stewed or baked, and then served.

To cook in sour cream sauce, you can take fresh or frozen mushrooms - the taste will not change much.

A dairy product is suitable for any fat content, but the higher the percentage, the tastier and more satisfying the dish will be.

There are several recipes for preparing these bright forest mushrooms. The dish can be vegetarian with potatoes or hearty with meat; mushrooms can be fried or baked in the oven. In any case, this dinner will appeal to everyone who is partial to mushroom dishes. Choose the recipe you like and experiment with adding additional ingredients, such as fresh herbs and cheese.

• Time: 50 minutes.
• Number of servings: 3 persons.
• Calorie content: 70 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Fried chanterelles with sour cream and onions is a classic recipe that will delight any housewife with its simple preparation and the family with a delicious dinner. If you plan to cook from frozen mushrooms, you need to defrost them, then drain the excess liquid so that they are not stewed, but fried. Vegetable or butter is suitable for frying.

Ingredients:

• chanterelles – 400 g;
• onion – 1 pc.;
• sour cream – 7 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• salt - to taste.

Cooking method:

1. Wash the chanterelles thoroughly and cut into medium pieces.
2. Peel the onion and chop finely.
3. Pour sunflower oil into a heated frying pan, add onion.
4. Fry until golden brown.
5. Add the mushrooms, fry over high heat for 5-6 minutes, then reduce the heat and continue cooking for another 20 minutes.
6. Pour in the sauce, add salt and stir.
7. Fry the chanterelles with sour cream for another 10 minutes.
8. The dish is served with or without a side dish, first sprinkled with fresh herbs or grated cheese.

With meat

• Time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 100 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to surprise your guests with a delicious dinner, try cooking meat with chanterelles in sour cream. For cooking, it is better to take pork, because it cooks much faster than beef . It goes well with mushrooms and chicken fillet.

Cream sauce can also be made from heavy cream. Grated hard cheese such as Parmesan is perfect for serving.

Ingredients:

• chanterelles – 500 g;
• pork – 500 g;
• sour cream – 200 ml;
• garlic – 1 clove;
• onions – 2 pcs.;
• salt, pepper - to taste;
• parmesan – 100 g.

Cooking method:

1. Wash and dry the chanterelles in advance. Cut large mushrooms into medium pieces.
2. Divide the meat into layers 1 cm thick.
3. Cut the onion into rings.
4. Place meat on a heated frying pan. Fry on each side until golden brown.
5. Place the meat, fry the onion rings in the same pan, then add the chanterelles. Cook until all the liquid has evaporated.
6. Prepare the sauce for pouring: mix sour cream with salt, pepper and finely chopped garlic.
7. Add the sauce to the half-cooked chanterelles and simmer for 15 minutes.
8. Place the meat on a baking sheet, place the prepared mushrooms with sauce and onions on top.
9. Place in an oven preheated to 180 degrees for 30 minutes.
10. Sprinkle with grated cheese 10 minutes before cooking.
11. Serve the dish hot, sprinkled with fresh herbs.

Frozen

• Time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content: 70 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the time for the mushroom harvest has long passed, and you still have chanterelles in the freezer, then feel free to take them out to prepare a delicious side dish that will go well with meat, chicken, pasta or boiled potatoes.

Before cooking, the product must be defrosted naturally and rinsed under running water. For dressing you will need fresh dill.

Ingredients:

• chanterelles – 1 kg;
• onions – 2 pcs.;
• garlic – 1 clove;
• dill – 100 g;
• vegetable oil – 4 tbsp. l.;
• sour cream – 300 ml;
• salt - to taste.

Cooking method:

1. Stew the defrosted mushrooms in salted water for 15 minutes.
2. Add vegetable oil to a preheated frying pan and carefully place the boiled chanterelles.
3. Fry until no water remains.
4. Finely chop the onion, add to the mushrooms, fry for 10 minutes.
5. Mix sour cream with salt and finely chopped garlic, add to the stewed chanterelles.
6. Cover the pan with a lid and simmer for another 10 minutes.

Potatoes with chanterelles and sour cream

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content: 80 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Another signature dish of yours could be chanterelles with fried potatoes and onions.

If you add sour cream sauce to them, then you definitely won’t have to wait long for praise from your loved ones. New potatoes can be cooked directly in their skins. The dish is served as a full dinner or a side dish for meat, and goes well with a vegetable salad.

How to cook potatoes with chanterelles?

Ingredients:

• potatoes – 400 g;
• chanterelles – 400 g;
• onions – 2 pcs.;
• sour cream – 200 ml;
• salt - to taste.

Cooking method:

1. Peel the potatoes and cut into medium pieces.
2. Wash the mushrooms, cut each into 4 parts.
3. Finely chop the onion.
4. Add vegetable oil to a hot frying pan, add onion and fry.
5. Add prepared mushrooms and evaporate all the water.
6. Add the potatoes, mix everything thoroughly and fry for half an hour.
7. Finally, pour in the sauce, stir and simmer for another 10 minutes.
8. Serve the stew with fresh herbs.

In the oven

• Time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 80 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Everyone knows the famous French dish called julienne.

The main ingredient is mushrooms, drenched in creamy sauce and covered with grated cheese. It can be prepared with chanterelles, and it will turn out no less tasty. If desired, you can add 25% cream to the sauce.

Choose only hard cheese, which will melt evenly and give the dish a pleasant cheesy taste.

Ingredients:

• chanterelles – 500 g;
• onion – 1 pc.;
• sour cream – 300 ml;
• hard cheese – 200 g;
• salt - to taste.

Cooking method:

1. Wash the mushrooms and cut into small pieces.
2. Finely chop the onion and fry in a frying pan.
3. Add mushrooms, fry until tender.
4. Mix the dairy product with salt and pour over the chanterelles.
5. Place the almost finished dish into julienne bowls and sprinkle generously with grated cheese on top.
6. Place in an oven preheated to 150 degrees and bake for 10 minutes.
7. Serve the dish hot.

Pork with chanterelles in sour cream

Fried chanterelles with meat in sour cream take a little longer to cook if you use pork or veal as an accompaniment to mushrooms. After frying, sliced ​​meat should be further simmered until the meat fibers are almost ready and soft. The addition of coriander and thyme perfectly enhances the taste of the dish.

Ingredients:

• chanterelles – 700 g;
• pork (pulp) – 500 g;
• onions – 3 pcs.;
• sour cream – 300 g;
• vegetable oil – 100 ml;
• ground coriander and thyme - 0.5 teaspoon each;
• salt pepper.

Preparation

1. The pork is cut into cubes or small pieces and fried in oil.
2. Add a little water, simmer the meat under the lid until cooked.
3. Separately, fry the onions, adding prepared chanterelles.
4. Transfer the fried mushrooms to the meat, adding salt, pepper, thyme, coriander and sour cream.
5. Stew chanterelles with meat in sour cream for 5 minutes.

Chanterelles with pork in sour cream

You can prepare delicious chanterelles with meat in sour cream by simply frying the ingredients, but pork rolls stuffed with mushrooms and cheese, stewed in sour cream sauce, will look much more impressive. The original treat is simple to prepare, does not take long, and both the cook and home tasters will be pleased with the result.

Ingredients:

• chops – 6 pcs.;
• chanterelles – 500 g;
• onion – 1 pc.;
• sour cream - 1 tbsp.;
• water – ½ cup;
• butter – 50 g;
• cheese – 100 g;
• salt pepper.

Preparation

1. Beat the meat thinly, add salt and pepper.
2. Melt the butter in a frying pan, sauté the onions, fry the mushrooms until tender, add salt.
3. Place a spoonful of fried meat in the chop, put a slice of cheese, and roll it up.
4. Fry in a frying pan until golden on the sides.
5. Mix sour cream with water, pour into the pan, cover with a lid.
6. Simmer for 10 minutes.

Fried chanterelles with sour cream and egg

If the banal preparation of chanterelles fried in sour cream is not impressive, you can practice the following recipe and cook mushrooms with eggs. A non-standard version of an omelet with mushroom filling will be an excellent solution for preparing a tasty and nutritious breakfast or dinner.

Ingredients:

• chanterelles – 200 g;
• eggs – 6 pcs.;
• onion – 0.5-1 pcs.;
• sour cream – 100 g;
• vegetable oil – 50 ml;
• Provençal herbs – 1 pinch;
• cheese – 30 g;
• salt pepper.

Preparation

1. Fry the onion in oil, adding chanterelles.
2. Fry the mushrooms, evaporating the moisture.
3. Beat the eggs a little, adding salt, pepper and sour cream.
4. Pour the egg mixture with sour cream over the mushrooms and onions, sprinkle with herbs and grated cheese.
5. Cook the dish covered for 10 minutes.

Recipe Chanterelles fried in sour cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chanterelles fried in sour cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chanterelles fried in sour cream is 75.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fried chanterelles with potatoes in sour cream

A win-win combination of ingredients results in a perfect taste of the dish, which is also easy and simple to prepare at home for a family dinner. Chanterelles in sour cream with potatoes are an independent hearty treat that does not require any addition or side dish. Separately, you can serve pickles and sprinkle the potatoes with mushrooms with herbs.

Ingredients:

• chanterelles – 700 g;
• potatoes – 1 kg;
• onion – 1 pc.;
• sour cream – 200 g;
• vegetable oil – 100 ml;
• salt pepper.

Preparation

1. Onions with prepared chanterelles and peeled chopped potatoes are fried separately in oil.
2. Combine vegetables and mushrooms in one bowl and fry for another 5 minutes.
3. Add sour cream, season the dish to taste with salt and pepper.
4. Cover the container with a lid and simmer the contents until the potatoes are soft and ready.

Chanterelles with eggplants in sour cream

Chanterelles in sour cream is a recipe that can be changed in every possible way, taking into account the taste preferences of consumers. You can make the treat more dietary by replacing the meat components with vegetables. The result will be a delicious stew - a hearty and nutritious dish; you can use sour cream with a low fat content, this will reduce the calorie content of the frying.

Ingredients:

• chanterelles – 500 g;
• eggplant – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• hot pepper – 1 pod;
• garlic – 1 clove;
• water – ½ cup;
• sour cream – 200 ml;
• vegetable oil – 50 ml;
• salt, oregano.

Preparation

1. Peel the eggplants, remove bitterness, and cut into medium cubes.
2. Sauté onions and carrots in oil, add chopped mushrooms.
3. Add eggplants and fry until done.
4. Throw in chopped pepper and garlic, salt and season with oregano.
5. Mix water with sour cream, pour into the roast, simmer covered for 15 minutes.

Beef Stroganoff with chanterelles and sour cream

Beef with chanterelles in sour cream, cooked in the manner of beef stroganoff, is transformed beyond recognition and acquires a delicious taste. In this case, the meat slice should be cut into plates, beaten well and chopped into thin strips. Thanks to this, the fibers become tender and simply melt in the mouth.

Ingredients:

• chanterelles – 500 g;
• beef – 600 g;
• onions – 2-3 pcs.;
• sour cream – 300 g;
• butter and vegetable oil – 30 g each;
• salt pepper.

Preparation

1. Prepared chopped and chopped beef is fried in vegetable oil, then additionally simmered under a lid until soft, adding a little water.
2. Separately, fry the onions, adding washed and dried chanterelles.
3. Fry the mushrooms and onions until the moisture evaporates, transfer to the cooked beef.
4. Add sour cream and seasonings, simmer the beef stroganoff for 5-7 minutes.

How long to stew chanterelles in sour cream

The main difference between stewed chanterelles in sour cream and fried ones is the speed of cooking. Despite the fact that the taste is similar using different methods, the stew turns out to be more tender and juicy. After the mushrooms and onions are fried until fully cooked, add sour cream and cover with a lid. Simmering takes place for 15-20 minutes on low heat under the lid.

Important! If the sour cream is too fatty, you can mix it with water in equal proportions - the additional liquid will make the finished dish more tender.

If additional heat treatment was used before cooking, the stewing time must be reduced so as not to lose all the mushroom flavor. Mushrooms are salted and peppered only after removal from the stove - this will allow you to obtain the required level of salinity after evaporating a large amount of liquid.

Fried chanterelles with sour cream and cheese

You can prepare delicious chanterelles with cheese and sour cream by baking the ingredients in a mold in the oven, after frying the mushrooms with sliced ​​onions, or use the instructions below to prepare the dish in a frying pan. It is important not to overdry the mushroom mass and only evaporate excess moisture.

Ingredients:

• chanterelles – 500 g;
• garlic – 5 cloves;
• onions – 2-3 pcs.;
• sour cream – 150 g;
• cheese – 100 g;
• vegetable oil – 70 ml;
• salt, pepper, herbs.

Preparation

1. Chopped onions and mushrooms are fried in a frying pan with the addition of oil, ensuring that excess liquid in the pan evaporates.
2. Add sour cream, garlic, all seasonings, and then herbs.
3. Stir the contents of the pan, sprinkle with cheese, and cook covered over low heat until the cheese melts.

Recipes for fried chanterelles with sour cream and onions

There are a huge number of different recipes for preparing fried mushroom delicacies. In addition to various cooking methods, you can use a large number of additional ingredients. While onions and sour cream make for a delicious dish on their own, the new flavors introduced by other ingredients can take simple fried mushrooms to restaurant level.

Depending on your taste preferences, you can add chicken, pork, eggs, cheese and tomatoes to the recipe for fried chanterelles with sour cream. Garlic and heavy cream also go great with the main ingredients. In addition, you can not limit yourself to preparing the main dish, turning it into a delicate mushroom sauce.

A simple recipe for fried chanterelles with sour cream and onions

The simplest and most intuitive step-by-step recipe for every housewife with a photo of a delicious dish - chanterelles with sour cream. Onions also complement the mushroom component perfectly, turning simple ingredients into a work of art. To prepare you will need:

• 500 g mushrooms;
• 2 onions;
• 100 g 20% ​​sour cream;
• salt and seasonings to taste.

Pre-boiled mushrooms are cut into small pieces, placed in a frying pan and sauteed for 15 minutes with chopped onions. When the onion is covered with a fried crust, add sour cream and spices, mix well, cover with a lid and remove from heat.

Recipe for frozen chanterelles in sour cream

The process of cooking frozen chanterelles in sour cream in a frying pan is similar to the traditional recipe. An important part of the process is defrosting. To do this, you need to leave 500 g of frozen mushrooms in the refrigerator for 12 hours, then drain the resulting liquid from them and wipe with a paper towel. Other ingredients include:

• 1-2 medium onions;
• 200 g 10% sour cream;
• salt;
• ground black pepper;
• butter for frying.

Thawed chanterelles do not need to be boiled. They are stewed with the addition of butter along with onions cut into half rings until fully cooked. After that, sour cream, ground pepper and salt are added to them. Stir the fried mushrooms and onions, cover with a lid and simmer over low heat for 5-10 minutes so that excess moisture evaporates from the sour cream.

Mushroom chanterelle sauce with sour cream

Mushroom sauce with onions and sour cream is a great addition to a wide variety of dishes. This recipe makes an excellent sauce for meat dishes. It also goes well with potatoes and other vegetables. To prepare you will need:

• 500 g fresh chanterelles;
• 400 g sour cream;
• 200 ml water;
• 1 tbsp. l. flour;
• salt and seasonings to taste.

There is no need to boil the chanterelles. They are fried in butter until half cooked. Then chopped onions are added to the fried mushroom bodies and cooked until golden brown. After this, sour cream, water and flour are added. All ingredients are mixed and simmered over low heat until the sour cream thickens.

Remove the pan from the heat and cool its contents. It is transferred to a blender and turned into a homogeneous mass. The ready-made sauce is salted and seasoned with black pepper to your taste.

Chanterelles with tomatoes and sour cream

Tomatoes add freshness and juiciness to the finished product. They go well with both the mushroom component and rich, thick sour cream. To prepare two servings of this magnificent dish, you need:

• 200 g chanterelles;
• 1 tomato;
• 1\2 onions;
• 2 cloves of garlic;
• 100 g sour cream;
• salt and seasonings;
• dill or parsley.

The chanterelles are washed and fried whole in a hot frying pan. As soon as the excess liquid has evaporated, add onion and finely chopped garlic to the fried chanterelles. All ingredients are fried until golden brown, after which tomato slices are added. After frying for 3-4 minutes, add sour cream to the pan, mix everything well, add salt and pepper.

Chanterelles fried with sour cream and garlic

Garlic combined with onions produces a great taste. The amount of garlic can be changed depending on culinary preferences. This sauce from fried chanterelles with sour cream turns out to be very juicy with a bright piquant aroma. To prepare the dish you will need:

• 500-600 g chanterelles;
• 200 g onion;
• 3-4 cloves of garlic;
• 180 ml sour cream;
• 50 g dill;
• salt.

Boil the chanterelles for 5-10 minutes and place them in a frying pan with vegetable oil. Add chopped onion and finely chopped garlic and fry for about 15 minutes until golden brown. Sour cream, dill and a small amount of salt are added to the fried mass. All ingredients are mixed well, after which the pan is tightly covered with a lid and removed from the heat.

Chanterelles with sour cream and cheese

Adding cheese to the recipe allows you to make a richer sour cream sauce, which will perfectly reveal the mushroom flavor. Combined with a little onion, it makes a great dish that's best paired with mashed potatoes. To prepare you need:

• 500-600 g chanterelles;
• 150 g fat sour cream;
• 100 g cheese;
• 100 g onion;
• salt and seasonings to taste.

Mushrooms are fried until golden brown along with chopped onions. They add sour cream and finely grated cheese. It is necessary to set the heat to minimum, salt the dish and sprinkle it with ground pepper. Next, it is important to stir constantly, waiting for the cheese to completely dissolve. As soon as the cheese is completely mixed with sour cream, remove the pan from the heat and cover with a lid.

Chanterelles fried with sour cream and egg

Eggs are added to a large number of dishes not only to increase their satiety. They also allow you to add an extra layer of flavor to the mushroom component that everyone in the family will appreciate. To prepare this simple recipe you will need:

• 500 g mushrooms;
• 4 eggs;
• 3 tbsp. l. sour cream;
• 2 tbsp. l. butter for frying;
• 150 g onion;
• salt and ground pepper.

Chanterelles must be boiled in boiling water for 10 minutes. Then they are discarded in a colander and placed on a hot frying pan. Add onion cut into half rings and fry it until golden brown. Add eggs to the fried onions with mushrooms and constantly stir the resulting mass until completely set. After this, sour cream, salt and favorite seasonings are added.

Chanterelle recipe in sour cream with meat

The addition of meat turns the fried mushroom delicacy into a complete hearty dish. The onions and sour cream make it soft and very juicy, and the mushrooms add a great flavor. You can use different types of meat - chicken, pork or turkey. To prepare such a masterpiece, you will need:

• 1 kg chanterelles;
• 700 g chicken fillet;
• 150 g sour cream;
• 1 onion;
• 2 cloves of garlic;
• salt and seasonings to taste.

The chicken is fried with garlic until fully cooked. In another frying pan, fry the chanterelles with chopped onions until golden brown. Then all the ingredients are mixed in a large frying pan, seasoned with sour cream, salt and black pepper. Remove the pan from the heat and cover with a lid to allow the dish to steep a little.

Chanterelles fried with onions in sour cream and cream

To get a creamier taste, you can limit yourself to adding sour cream. Heavy cream gives the dish the necessary tenderness and light milky aroma. The simultaneous use of cream and sour cream is the key to a great recipe for a family dinner. To prepare 1 kg of chanterelles in sour cream sauce you will need:

• 150 g sour cream;
• 100 ml cream;
• 2 onions;
• butter for frying;
• salt.

Boil mushrooms in boiling water and fry in butter for 5 minutes. Add onion cut into half rings to the fried fruit bodies and sauté until golden brown. After this, pour cream and sour cream into the pan, mix gently, add salt, cover and simmer for about 5-10 minutes.

Chicken liver with chanterelles in sour cream

The following interesting recipe for cooking chanterelles in sour cream will be of interest to lovers of offal, and especially liver. In this case, chicken by-product is used, but you can also take pork or beef, after soaking the slices in milk. To make the gravy thick, you can bread the liver slices in flour.

Ingredients:

• chanterelles – 400 g;
• chicken liver – 700 g;
• onions – 2 pcs.;
• sour cream – 300 g;
• cheese – 100 g;
• vegetable and butter – 40 g each;
• salt, pepper, herbs.

Preparation

1. Fry the onion a little in a mixture of oils.
2. Add prepared mushrooms and fry for 5-10 minutes. or until the juice evaporates.
3. Place the washed and dried liver, seasoning the slices to taste, and fry for 5-7 minutes.
4. Add sour cream, a little water, seasoning.
5. Let the dish simmer for another 5-7 minutes.