Chanterelles in sour cream: recipes for mushroom dishes

Every mushroom picker dreams of “hunting” for chanterelles in the forest. These fruit bodies are not only delicious and beautiful in appearance, but also very useful. Few people know that chanterelles are not able to accumulate from air radioactive substances and salts of heavy metals. it advantage makes them even more attractive among lovers “quiet hunt.” In addition, you can cook a lot of chanterelles delicious treats. So, dishes of chanterelles in sour cream are rightfully occupy leadership positions on festive and everyday tables many families. Appetizing and fragrant mushrooms in combination with fermented milk product will not leave anyone indifferent. What if dilute this combination with other ingredients, you can organize a full lunch, dinner or fun friendly gatherings.

Many novice housewives who want to please their family mushroom dishes, are interested in how you can cook deliciously chanterelles in sour cream. It’s easy to do, but first of all initial processing required. This includes cleaning and boiling fruit bodies. The last action is carried out by desire – mushrooms can not be boiled.

The following 13 recipes will make cooking chanterelles in sour cream easy and fun, and the result will surprise even the most demanding foodies.

Recipe for fresh chanterelles in sour cream: the process of making mushrooms with video

From a fresh mushroom crop brought from the forest, every mistress will leave some fruiting bodies to fry them to the nearest family meal. The recipe for fresh chanterelles in sour cream is uncomplicated in cooking. It will be a good help, allowing organize a delicious dinner for the arrival of dear guests.

• 0.6-0.7 kg of fresh chanterelles;
• 200 g of sour cream (any fat content);
• Salt, favorite spices, vegetable oil;
• Fresh herbs (any) for serving.

To fry fresh chanterelles in sour cream, you need to clean them from dirt and forest debris, cut and discard coarsened areas legs, and pour the fruit bodies themselves with boiling water.

Large specimens should be cut into several parts, and small leave whole.

Put a clean and dry pan on the fire, give it warm up.

Send fried chanterelles without adding vegetable oil.

When frying from the mushrooms, liquid will start to stand out.

When most of the liquid has evaporated, add a little vegetable oil.

Continue to fry the chanterelles for about 10-15 minutes, then pour sour cream.

Salt, add your favorite spices, mix well.

Cover, simmer for about 7 minutes, setting fire on minimum combustion mode.

At the end, sprinkle abundantly with chopped herbs.

The recipe for chanterelles in sour cream is also presented in the video, which will clearly show each cooking process.

How to cook chanterelle mushrooms fried in sour cream with onions

Chanterelles fried with onions in sour cream are also in demand on home kitchen. Combining fruit bodies, a dairy product and onions, it turns out a hearty, aromatic and mouth-watering dish.

• 0.8 kg of prepared chanterelles;
• 2 medium onion heads;
• 150 g of fat sour cream;
• 1 small bunch of green onions;
• 1 bay leaf;
• 3-5 peas of black pepper;
• Salt, vegetable oil.

How to cook chanterelle mushrooms fried in sour cream with onions?

1. Fry a small amount of vegetable oil in a pan and fry the mushrooms on it until the liquid evaporates.
2. Grind onions in any convenient way: cubes, thin rings, half rings or quarters.
3. Add the onions to the mushrooms and continue the frying process for about 15-20 min., Adjusting the intensity of the fire as you wish.
4. Chop green onions and set aside, as it will be needed at the end of the process.
5. Mix black pepper and bay leaf with sour cream, add to to the pan.
6. After 5-7 minutes sprinkle the mass with chopped onions and salt to taste.
7. After a couple of minutes, turn off the stove and serve the dish with any garnish.

How to fry chanterelles in sour cream with potatoes on a vegetable oil

The recipe for fried chanterelles in sour cream can be varied by adding The simplest ingredient in every kitchen is potatoes. But, despite the availability of products, the taste of the finished dish It turns out amazing. As a result, guests and pets will stay satisfied!

• 0.8 kg of potatoes;
• 0.5 kg of chanterelles;
• 100 ml sour cream;
• 2 medium onion heads;
• Vegetable oil;
• Seasoning for potatoes (optional);
• Salt to taste.

Thanks to the above description, fry the chanterelles in sour cream with potatoes will be easy.

1. Peel the tubers, cut into slices and fill with cold water for about 20 minutes Such a procedure will help remove unnecessary starch, with the result that the potato will have a beautiful golden crust.

Tip: pay attention to the potato variety that you use. Try to choose red varieties for frying, as yellow ones are considered starchy and decay during cooking.

1. Put washed potatoes on a kitchen towel, let drain and dry out.
2. Heat oil in a pan (about 50 ml), send there potatoes and fry for 15 minutes over high heat.
3. Cut the onions into thin rings, pour into the potatoes and again let fry for 10 minutes. on low heat with open the lid.
4. Boil the mushrooms in advance, then cut into slices, enter into mix vegetables and fry over low heat for 10 minutes, constantly stirring to prevent burning.
5. Add sour cream to the dish along with seasoning, mix.
6. Salt, cover and continue cooking 5 more min

Chanterelles with chicken in homemade sour cream

Chanterelles with chicken in sour cream remotely resemble the taste a popular appetizer of French cuisine is julienne.

• 0.6 kg of chanterelles (quantity indicated in boiled form);
• 50 g butter + 25 g for frying mushrooms;
• 1 tbsp. l wheat flour (premium);
• 150-200 ml of homemade sour cream;
• 2 chicken fillets;
• 5-7 peas of black pepper;
• 1 bay leaf;
• Salt, pepper, fresh herbs.

Cooking chanterelles in sour cream can be done using only fresh fruiting bodies, but also frozen and even canned.

1. So, the chicken is washed and laid in a pan with water.
2. Bring to a boil, add black pepper and laurel sheet.
3. Boiled until tender, then the fire turns off, the filet is removed from the pan and cut into cubes or cubes.
4. 25 g butter is melted in a pan, in which mushrooms are fried until cooked.
5. Separately, in a dry frying pan, flour is fried until golden colors.
6. 50 g of butter is added, with a fork is done homogeneous consistency.
7. Sour cream is poured, salted to taste and peppered, then the whole the mass is mixed and stewed over low heat for 7 minutes.
8. Fried fruit bodies are laid out in a baking dish, chicken fillet is spread on top.
9. The mass is poured with sour cream sauce, after which the form with the dish goes to the oven preheated to 180 ° C.
10. 10 minutes baked, and finely chopped before serving greens.

The recipe for stewing bell pepper with chanterelles in sour cream

The recipe given is a little unusual, but very original. Chanterelles are stewed in sour cream, but this process takes place in Bulgarian pepper. Traditionally, stuffed peppers with meat and make tomato filling, however, in this case, you can safely experiment with filling and gravy, which is suggested to do.

• 1 kg of peeled chanterelles;
• 2 carrots;
• 1 large + 1 small onion;
• 8-10 pcs. sweet bell pepper small;
• 0.5 tbsp. sour cream;
• ¾ Art. purified water;
• 1 bay leaf;
• Vegetable oil, salt, pepper.

Recipe for chanterelles stewed in sour cream, stuffed with bell pepper, distributed in stages.

1. Chanterelles pass through a meat grinder or cut into small pieces.
2. Grate the carrots and cut the onion into small ones cubes.
3. Heat a small amount of vegetable oil in a pan and fry the onion on it.
4. Add carrots and continue to fry until cooked.
5. Simultaneously fry the chanterelles until cooked, then combine them with vegetables, simmer for 10 minutes, without covering the lid.
6. Salt the resulting mass to taste, let cool and fill with it bell pepper, which should be cleaned beforehand seed.
7. Stuff the stuffed peppers in a pan, and in the meantime cook sour cream filling.
8. Fry half rings in a pan with vegetable oil small onions.
9. Add sour cream and pour in water, stir, salt and pepper taste.
10. Add bay leaf, simmer for 5 minutes. and pour it over stuffed pepper.
11. Put the pan with pepper on low heat and simmer until readiness, about 35-40 minutes.

Pork baked with pickled chanterelles in sour cream

The taste of pickled chanterelles baked with pork in sour cream is not nobody will forget – neither family members, nor guests invited to the holiday! This hearty dish will also be appreciated by the main meat-eaters – men.

• 700 g of pork pulp;
• 700 g of pickled chanterelles;
• 200 ml of sour cream;
• 2 onions;
• 3 cloves of garlic;
• 3 tomatoes;
• Ground black pepper, refined oil;
• Fresh greens;
• Spices for meat.

A detailed recipe for pork baked with chanterelles in sour cream, described below:

1. Rinse the meat in water, cut into slices and each beat slightly a kitchen hammer.
2. Season with meat spices, add black ground pepper, chopped garlic and mix.
3. Meanwhile, fry the mushrooms in a small amount of oil with onion rings about 7 minutes. Before cooking rinse the canned product thoroughly in water and lightly dry on a paper towel.
4. Put meat in a baking dish, spread on top mushrooms.
5. Cut the tomatoes into slices and put on top in a single layer.
6. Pour sour cream and place in a hot oven (190 ° C) for 60 min There is no need to salt the dish, as the spices for meat are already this preservative is present. In addition, the pickled mushrooms themselves salty in itself.
7. Before serving, sprinkle the dish with chopped dill, parsley or cilantro.

How to stew chanterelles in sour cream to make gravy

Chanterelle sauce in sour cream is aimed at original supplement any usual second course – potatoes, cereals or pasta.

• 250 g of chanterelles;
• 170 ml of sour cream;
• 1 tbsp. l flour (premium);
• 100 ml of milk (or more, depending on the desired densities);
• Salt and vegetable oil;
• Dill greens.

How to stew chanterelles in sour cream to make delicious gravy?

1. After the initial treatment, cut the fruit bodies into slices and put in a pan, pouring a little vegetable oil.
2. Fry for 10 minutes, until the liquid evaporates, and the mushrooms Do not start to get a golden crust.
3. Send flour to the mushrooms, mix well, continue fry for 3 minutes
4. Add sour cream, pour in milk (you can take water), stir and salt to taste.
5. Put out the mass over low heat for 7 minutes, while do not forget it stir constantly.
6. If the sauce is too thick, add a little more milk and again simmer for 5-7 minutes.
7. Before turning off the stove, sprinkle the dish with dill, previously chopped with a knife.

How to cook chanterelles in sour cream with egg and canned cucumbers

How else can you cook chanterelle mushrooms in sour cream? Many the hostesses, in order to feed the family in a short time, fry mushrooms with by adding eggs.

• 350 g boiled or frozen chanterelles;
• 4-5 fresh chicken eggs;
• 1 or 2 canned cucumbers (depending on size);
• 3 t. L. sour cream;
• Salt, pepper, vegetable oil.

Thanks to a step-by-step recipe with a photo, prepare the chanterelles in sour cream with eggs will be easy.

1. Fry the fruit bodies, after cutting them into cubes, in within 7-10 minutes
2. Add the cucumber, cut into strips (pre-squeeze hands from excess fluid), pour in sour cream.
3. Reduce the heat and put out the mass for about 5 minutes.
4. Beat eggs in one bowl and add a little salt and pepper.
5. Pour into the pan to the mushrooms, stir and cover with a lid, bring to readiness.

How to cook chanterelles with zucchini in the oven

Chanterelles baked in sour cream with zucchini is another hearty and delicious dish that you can safely put even on a festive table.

• 2 small zucchini;
• 600 g of chanterelles (can be pickled);
• 3 cloves of garlic;
• 200 ml of sour cream;
• 1 carrot and onion;
• Spices – salt, pepper;
• Vegetable oil.

How to cook chanterelles in sour cream with zucchini?

1. Rinse the zucchini and cut into slices 1.5-2 cm thick, remove the middle.
2. Fry half rings of onion in a pan with vegetable oil and carrot chips.
3. Add sliced ​​mushrooms, salt to taste and fry with the lid open 15 min.
4. On a baking sheet greased with butter, put the rings of zucchini.
5. Put fried in each ring using a tablespoon mass.
6. In sour cream, mix the garlic, pepper and some salt.
7. Pour the stuffed zucchini with the resulting sour cream sauce and put the pan in the oven.
8. Bake at 180 ° С for 20 min., If desired, sprinkle with fresh greens.

The recipe for chanterelles fried in sour cream with sausage

Among the various options for cooking chanterelle mushrooms in sour cream there is a recipe with smoked sausage.

• 200 g smoked sausage;
• 1 onion;
• 450 g of chanterelles (boil);
• 150 ml sour cream of low fat content (mayonnaise);
• A mixture of ground peppers;
• ½ tbsp l vegetable oil.

Delicious chanterelles in sour cream will help to prepare a recipe with a photo.

1. Cut the onion in half rings or cubes, chop the chanterelles pieces.
2. Cut the sausage into strips, and then proceed to to fry.
3. Fry the onion in vegetable oil, then add the mushrooms.
4. Fry for 10 minutes, then add the sausage and continue fry another 7 minutes.
5. Add sour cream, a mixture of ground peppers, if necessary, to salt.
6. Cover and simmer for 10 minutes. over low heat.

Chanterelles with sauerkraut in sour cream

Cooking chanterelle mushrooms in sour cream also implies the addition of other ingredients. So, with sauerkraut dish It will turn out very appetizing.

• 350 g sauerkraut;
• 350 g of fresh white cabbage;
• 400 g prepared chanterelles;
• 1 carrot and onion;
• 4 tbsp. l sour cream;
• 2 tbsp. l tomato paste;
• ½ tbsp water;
• Salt, pepper, vegetable oil.

The recipe with the photo will help to make fried chanterelles in sour cream with cabbage tasty and hearty.

1. Chop fresh cabbage, and cut the mushrooms into slices.
2. Chop the onion into cubes and turn the carrots into chips, using a grater.
3. Heat the oil in a pan, add onions and carrots, fry.
4. Then send mushrooms to the pan, and after a few minutes add sauerkraut.
5. Continue to fry for about 7 minutes, then add fresh cabbage.
6. In 10 minutes. pour sour cream and add tomato paste, diluted in water.
7. Season with salt and pepper to taste, cover, reduce heat and simmer until ready.

Recipe for cooking chanterelles with garlic and sour cream in slow cooker

Incredibly mouth-watering dish that won’t leave anyone indifferent and especially hungry – chanterelles cooked with sour cream in a slow cooker. All ingredients mentioned in the recipe go well together, making the dish very tasty.

• 500 g of chanterelles;
• 200 ml of sour cream;
• 2-3 cloves of garlic;
• 2 onion heads;
• Vegetable oil;
• Spices – to taste;
• Salt and ground black pepper to taste.

Many housewives choose this recipe, because to cook chanterelles in sour cream in a slow cooker is a pleasure.

1. Wash mushrooms in plenty of water, cut off the tips of the legs and let drain by laying on a sieve.
2. Cut into slices and put in the bowl of the crock-pot, where already vegetable oil is poured, about 4 tbsp. l
3. Turn on the frying mode for 5 minutes, then add the chopped diced onions and turn on the “Frying” mode again, but for 15 minutes already. Do not close the lid so that you can mix regularly multicooker contents.
4. Pour in the sour cream, turn on the “Extinguishing” mode for 20 minutes. and close cover.
5. After the beep, open the lid, pour in spices, salt to taste, chopped garlic and ground pepper, mix.
6. Serve in combination with boiled or fried potatoes, Italian pasta, as well as various cereals.

Phased recipe for cooking chanterelles with cheese in sour cream

Recipes for fried chanterelles in sour cream can be diluted also hard cheese. Such a dish is boldly served even for festive events.

• Chanterelles – 800 g;
• Sour cream – 200 ml;
• Hard cheese – 200 g;
• Butter – 50 g;
• Dill greens;
• Wheat flour – 2 tbsp. l .;
• Salt to taste;
• Water – 1.5 tbsp .;
• Lemon juice – 4 tbsp. l

The recipe for cooking chanterelles in sour cream with cheese is presented in stages.

1. Chanterelles are boiled in salted water, left to drain and cut into pieces.
2. In melted butter, fry until rosy crusts.
3. Flour is poured, mixed thoroughly and fried 5 min
4. Lemon juice is poured in, crushed and added dill greens.
5. Stirred and simmer over low heat for 5-7 minutes.
6. Sour cream is diluted with water, grated cheese is poured, whipping.
7. It is poured into mushrooms, mixed and covered with a lid, stewed for 15 minutes
8. Served with boiled potatoes, rice or bulgur.