Chanterelles stewed in sour cream: delicious recipes dishes

Forest mushrooms can be prepared in many ways: fry, salt, stew, pickle and dry. Many chefs claim which is especially delicious chanterelles stewed in sour cream.

You can add a variety of ingredients to the chanterelles, for example, meat that will give satiety, or vegetables that will make the dish A great solution for a vegetarian dinner. More stewed chanterelles can be combined with cheese, cream, sour cream, onions and even minced meat.

If you want to cook a tasty and fragrant dish for a family or guests, use the stewed chanterelle recipes.

How to cook stewed chanterelles in sour cream

Such a dish really cooks fast enough and simply with the usual ingredients for every family. This option can be safely advise the hostess in case of a sudden visit of guests.

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

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

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

Fold in a colander and after full draining cut thin slices.

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

Put 3 tbsp in a hot pan. l butter and lay out fruiting bodies.

Fry the mushrooms over medium heat until the liquid will evaporate.

Add 1 tbsp. l butter and introduce chopped onion half rings and small cubes of garlic.

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

Pour in sour cream, mix, cover the pan and simmer 10 min over low heat.

Chanterelles stewed in a slow cooker: a step by step recipe

Chanterelles stewed in a slow cooker can become a full meal or an appetizer for festive feasts. Forest aroma of chanterelles in combined with sour cream sauce, even gourmets will like it.

  • 700 g of pre-cooked chanterelles;
  • 300 ml sour cream;
  • 5 heads of white onion;
  • Vegetable oil – for frying;
  • 2 cloves of garlic;
  • 3 tbsp. l chopped greens of dill and parsley;
  • 2 tsp dried paprika;
  • Salt to taste.

Cooking chanterelles stewed in a slow cooker according to the recipe with step by step description.

  1. Cut the chanterelles into slices, peel and chop the onion thin half rings, chop the garlic into small cubes.
  2. Pour vegetable oil into the multicooker bowl, turn on panel mode “Frying” or “Baking” for 30 min.
  3. Turn on the “Start” button, add half the onion rings, salt, pour in paprika and pass until soft.
  4. We put the chanterelles in the slow cooker and simmer in the stand out liquid under a closed lid until a beep sounds.
  5. Open the lid, pour the sour cream, add to taste, if necessary, add garlic and mix.
  6. Pour the greens, mix again, close the slow cooker and turn on the “Extinguishing” mode for 10 minutes.
  7. Serve hot, spreading chanterelles with onions in portioned plates.

Chanterelles stewed with vegetables in a pan

Chanterelles stewed with vegetables in sour cream will be perfect complement to the daily menu and holiday decoration feasts. Such an amazing side dish with a wide variety of vegetables in combined with mushrooms and sour cream will surprise everyone who tries it, to your taste.

  • 2 pcs. onions and red onions;
  • 3 carrots;
  • 2 zucchini;
  • 2 red bell peppers;
  • 700 g of boiled chanterelles;
  • 5 tbsp. l olive oil;
  • 300 ml sour cream;
  • Salt to taste;
  • � tsp. dry dill, oregano, marjoram and basil;
  • 3 cloves of garlic.

Chanterelle stewed with sour cream should be prepared as described instructions.

  1. Pour olive oil into a pan and heat well.
  2. Put onion, chopped into thin rings in oil, fry on medium heat until caramel color.
  3. Dice the peeled carrots, add to the onion and fry until readiness, constantly stirring, with a wooden spatula.
  4. Mushrooms cut into cubes, add to the pan, mix and fry for 15 minutes
  5. Peel the zucchini, cut into small cubes, from pepper take out the seeds, cut into noodles and add together to mushrooms.
  6. Salt to taste, add all the spices and chopped garlic, mix.
  7. Pour in sour cream, mix well and simmer over low heat. 20-25 minutes From time to time, stir the contents with a spatula so as not to burnt.

Chanterelles with potatoes, stewed in sour cream: a recipe for a hearty meal dishes

Chanterelles with potatoes stewed in sour cream – surprisingly tasty and hearty meal. It can be put on the table as a side dish, or as independent dish.

  • 700 g of frozen chanterelles;
  • 1 kg of potatoes;
  • 2 red onions;
  • 3 cloves of garlic;
  • 300 ml sour cream;
  • ½ tsp ground black pepper;
  • 1 pinch of chopped fresh dill, parsley, Basilica
  • Sunflower oil – for frying;
  • Salt to taste.

The simple steps described in the step-by-step recipe will help correctly cook stewed chanterelles with potatoes.

  1. The potatoes are peeled, washed, cut into cubes, spread in pan and pour water in such an amount that the vegetable was completely covered.
  2. Boil until half cooked, salt after water a little boil.
  3. Mushrooms are cut into slices, onion rings, connect and spread in a hot pan with vegetable oil.
  4. Fry for 15 minutes. over medium heat, add chopped garlic, all seasonings, add to taste, pour sour cream, mix and stew for 5 minutes

Chanterelles stewed with chicken breast

Fragrant forest chanterelles with chicken breast in sour cream will make your family’s full lunch or dinner. Stewed Chanterelle Recipe in even a housewife can cook sour cream without culinary experience.

  • 2 chicken breasts;
  • 500 g of boiled chanterelles;
  • 400 ml sour cream;
  • 2 heads of white onion;
  • 1 carrot;
  • Sunflower oil;
  • Salt and ground black pepper to taste.
  1. We clean the vegetables, wash them in water and cut them into cubes.
  2. We pass in vegetable oil over medium heat to readiness.
  3. Cut the meat into cubes, put into vegetables and simmer on a slow fire 20 minutes
  4. We introduce the mushrooms cut into cubes, mix and simmer another 20 min
  5. Pour sour cream, salt to taste, pepper and simmer for 10 minutes.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment