Chanterelles with potatoes in sour cream: in a frying pan, in the oven, in a slow cooker

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.

Fried potatoes with chanterelles in sour cream: step-by-step recipe

Fried potatoes with chanterelles in sour cream is a recipe that you can surprise your family with.

Fresh chanterelles - 800 g;
Potatoes - 500 g;
Sour cream - 200 ml;
Garlic - 7 cloves;
Vegetable oil;
Salt - to taste;
Ground black pepper - ½ tsp.

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.

Recipes for fried chanterelles with potatoes

These two great products combine perfectly, especially in terms of taste. There is more than one recipe for chanterelles with potatoes. They all consist of two main ingredients: potatoes and mushrooms. You can cook and add anything to the base products. This includes sour cream, onions, seasonings and spices, vegetables and herbs, with which fried potatoes with chanterelles will be even richer.

Chanterelles – 300 grams.
Potatoes – 5 large tubers.
Garlic – 1 head.
Sour cream – 100 grams.
Walnuts - half a glass.
Pomegranate kernels - half a glass.
Spices: cardamom, oregano, suneli hops, black pepper.

This recipe for chanterelles with potatoes is simple but interesting. Prepare the mushrooms by first washing and boiling them. Heat a frying pan, fry the garlic until crusty, add boiled chanterelles, chopped or whole, to it. After half an hour, add the nuts, add seasonings and salt, stir, turn the heat to low and simmer under the lid for another 20 minutes.

Add sour cream to the mushrooms, stir, simmer for 10 minutes, add the pomegranate and turn off, leave covered. Meanwhile, cut the potatoes into large pieces, fry them in oil, add salt and spices. So the fried chanterelles in sour cream according to the spicy recipe are ready.

These fried potatoes with chanterelles are an exquisite dish; if you diversify your table with them, every day will be a small holiday.

Chanterelles – 400 grams.
Potatoes – 4 pieces.
Sweet purple onions – 2 pieces.
Cream – 250 grams.
Lemon – 1 piece.
Olive oil and butter.
Carrots – 2 pieces.
Parsley and basil - half a bunch each.

Let's prepare fried chanterelles with cream, washing and cutting them, plunging them into a frying pan with melted butter. Grate the carrots into thin strips, the onion into thin half rings, add all this to the mushrooms, and set to fry over medium heat.

Next, the recipe for chanterelles with potatoes says that you need to wash and chop the greens and add them to the chanterelles. Salt and pepper, add seasonings, mix and simmer covered for 15 minutes. Then add cream and fry for another 15 minutes. Finally, squeeze lemon juice onto the mushrooms.

Now it's time for fried potatoes with chanterelles. Slice the potatoes thinly and throw them into boiling oil, fry for 20 minutes, serve with mushrooms and fresh herbs.

We suggest you familiarize yourself with simple chokeberry syrup for the winter

How to fry chanterelles with potatoes in sour cream and onions

Many housewives consider chanterelle mushrooms fried in sour cream with potatoes to be one of the best dishes for the whole family.

Chanterelles - 800 g;
Potatoes - 600 g;
Onions - 300 g;
Sour cream - 300 ml;
Eggs - 3 pcs.;
Salt - to taste;
Ground lemon pepper - ½ tsp;
Vegetable oil.

How to fry chanterelles with potatoes in sour cream with the addition of onions will be described below.

Mushrooms are prepared for frying, cut into cubes and sent to fry.
To do this, heat the frying pan, pour in the oil and lay out the chanterelles.
Fry until the liquid evaporates, and then add onion, cut into half rings.
Fry for 5 minutes, add peeled and cut into strips potatoes.
Fry until browned, stirring the contents from time to time with a wooden spoon.
Beat eggs with sour cream, add salt and pepper, mix and with the lid open, fry over low heat for 10 minutes.
If desired, you can add chopped parsley or dill to the dish before serving.

Chanterelles stewed in sour cream with potatoes: a hearty dish recipe

Such a hearty and aromatic dish as chanterelles stewed in sour cream with potatoes can be safely treated to invited guests.

Chanterelles - 1 kg;
Potatoes - 700 g;
Onions - 200 g;
Ghee - 50 g;
Sour cream - 300 ml;
Salt - to taste;
2 tbsp. l. chopped greens (any);
Ground lemon pepper - 1 tsp.

Although the preparation of the dish does not take much time, it still turns out very tasty.

Sort the mushrooms, remove any debris, rinse, place on a sieve and allow time to drain.
Cut large specimens into pieces, small ones - only in half.
Place in a dry frying pan and evaporate all the liquid from the mushrooms.
Add butter, chopped onion into half rings and add salt to taste.
Fry over low heat for 10 minutes, stir occasionally with a wooden spatula.
Peel the potatoes and boil in salted water until half cooked.
Let cool, cut into pieces and add to mushrooms and onions.
Pour in sour cream, reduce heat to low and simmer for 15-20 minutes.
Add lemon pepper, add salt if required, mix well.
When serving, garnish the dish with parsley or dill.

Recipe for 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.

With onion

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 :

Wash the chanterelles thoroughly and cut into medium pieces.
Peel the onion and chop finely.
Pour sunflower oil into a heated frying pan, add onion.
Fry until golden brown.
Add the mushrooms, fry over high heat for 5-6 minutes, then reduce the heat and continue cooking for another 20 minutes.
Pour in the sauce, add salt and stir.
Fry the chanterelles with sour cream for another 10 minutes.
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.

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

We suggest you read: How to cut potatoes thinly

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.

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

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

https://www.youtube.com/watch?v=6LTQlZnjEZY

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.

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

We suggest you familiarize yourself with How to properly make a hot smoked smokehouse

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.

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

How to cook potatoes with chanterelles, garlic and sour cream in a slow cooker

An incredibly tasty and aromatic dish that will not leave anyone hungry - chanterelles cooked in sour cream with potatoes in a slow cooker. All the ingredients mentioned in the recipe combine perfectly, making the dish a popular one.

Potatoes - 700 g;
Chanterelles - 500 g;
Sour cream - 200 ml;
Garlic - 3 cloves;
Onions - 3 heads;
Vegetable oil;
Spices - to taste;
Provençal herbs - 2 tsp;
Salt and ground black pepper - to taste.

Housewives choose this particular recipe because they believe that cooking potatoes with chanterelles and sour cream in a slow cooker is a pleasure.

Rinse the mushrooms in plenty of water, cut off the ends of the stems and let them drain, placing them on a sieve.
Cut into pieces and place about 4 tbsp in a multicooker bowl that already contains vegetable oil. l.
Turn on the “Frying” mode for 5 minutes, then add the diced onion and turn on the “Frying” mode again, but for 15 minutes.
Do not close the lid so that you can regularly stir the contents of the multicooker.
Peel the potatoes, rinse and cut into strips, add to the mushrooms, pour in sour cream, stir.
Turn on the “Extinguishing” mode for 40 minutes. and close the lid.
After the signal, open the lid, add spices, salt to taste, Provençal herbs, finely diced garlic and ground pepper, stir.
Turn on the “Heating” mode on the device panel and leave for 10 minutes.
Serve the dish with homemade preserves or fresh vegetables.

Cooking chanterelles in sour cream with potatoes in the oven

Cooking chanterelles in sour cream with potatoes in the oven is a good option for a family dinner. Plus, this is a great recipe for those who don't have time to stand at the stove.

Potatoes - 800 g;
Chanterelles - 700 g;
Onions - 3 heads;
Flour - 2 tbsp. l.;
Sour cream - 500 ml;
Vegetable oil;
Salt, ground black pepper and herbs - to taste.

Peel, wash and cut the mushrooms into pieces, place in a hot frying pan.
Fry over medium heat until all the liquid has evaporated, pour in a little oil and add the pre-peeled chanterelles, cut into cubes.
Add onion, cut into half rings, fry together until golden brown.
Add flour, mix thoroughly, continue frying for 3-5 minutes. over low heat.
Add salt and pepper to taste, stir, remove from heat and let stand for 10 minutes.
Peel the potatoes, wash and cut into thin rings, add salt and stir.
Place potatoes in a greased pan and top with mushrooms and onions.
Mix sour cream with chopped herbs, salt to taste.
Pour the contents of the mold, smooth it over the entire surface with a spoon and put it in the oven.
Bake at 180°C for 40 minutes. until golden brown.

Chanterelles with potatoes and sour cream, baked in pots

A dish baked in pots - chanterelles with potatoes in sour cream - will please even the most sophisticated connoisseurs of mushroom dishes.

Potatoes and chanterelles 600 g each;
Onion - 300 g;
Sour cream - 500 ml;
Salt and ground black pepper - to taste;
Butter - 50 g;
Hard cheese - 100 g.

A step-by-step description of the recipe will tell you how to properly cook chanterelles in sour cream with potatoes.

Peel the potatoes and mushrooms, wash them and cut them into cubes.
Salt and pepper to taste, add onion cut into half rings.
Stir and pour in sour cream mixed with grated cheese.
Grease the pots with oil, add mushrooms and vegetables and place in the oven.
Turn on for 60-75 minutes. and bake at 180°C.

Potatoes with chanterelles, cooked in pots in the oven

Cooking potatoes with chanterelles in pots in the oven is quite simple and quick. In addition, the most affordable products are taken for this; the main thing is to have ceramic pots and canned chanterelle mushrooms.

1 kg of potatoes; 600 g of pickled chanterelles; 2 onions; 1 carrot; Vegetable oil; 5 cloves of garlic; Salt; 200 ml of sour cream and 100 ml of milk; 200 g of hard cheese; 3 tbsp. l. chopped parsley.

Chanterelles baked with potatoes in the oven are best prepared in stages to make it more convenient.

Peel the potatoes, rinse in cold water and cut into squares.
Cut the pickled chanterelles and fry for 10 minutes. in oil.
Add the onion cut into half rings and continue frying for another 10 minutes.
Add diced carrots to give the dish an orange tint.
Fry for 10 minutes. add salt and pepper to taste and remove from heat.
Grease the inside of the pots with oil and start filling.
Place some of the potatoes in the first layer and add salt to taste.
Then some mushrooms with vegetables, again potatoes and the remaining mushrooms.
Mix sour cream with crushed garlic, milk, salt, stir and pour the contents of the pots.
Place grated cheese on the top layer, cover with lids and place in a preheated oven.
Bake at 180°C for 40-50 minutes.
Serve hot, directly in the pots, sprinkled with parsley on top.