Creamy Chanterelle Recipes

The combination of wild mushrooms and cream can rightfully be called one of the most popular in home cooking and not only. If talk about fruit bodies, then the chanterelles will perfectly cope with the role main ingredient. This type of mushroom is very popular with many not not only for appearance and taste, but also for useful properties. The thing is the fact that regular consumption of chanterelles in food removes from the body radioactive substances. In addition, these fruiting bodies are actively struggling with cancer.

Chanterelles with cream are pleasant not only to eat, but also Cook. Even a novice hostess will happily spend in the kitchen some time to prepare a delicious dinner for your family or dinner. I must say that these 2 ingredients complement each other perfectly friend, not only in main courses, but also in soups, as well as sauces and gravy.

Chanterelle soup with cream, potatoes and cheese

To organize a full dinner without the first course, do not get along. So, chanterelle soup with cream and cheese will please to all starving family members. Tasty, satisfying, but at the same time time is a very delicate dish!

  • Meat or vegetable broth – 2.5 l;
  • Fresh chanterelles – 350 g;
  • Carrots – 1 pc.;
  • Onion – 1 head;
  • Potato – 4 tubers;
  • Cream (20% fat) – 100 ml;
  • Cream cheese – 2 briquettes (100 g each);
  • Vegetable oil;
  • Salt and pepper to taste.

Chanterelle soup with cream and cheese is cooked So:

Peel the potatoes, cut into cubes or cubes, lay into boiling broth.

We do the roasting: immerse fresh mushrooms in water and clean from dirt and garbage. We also remove the coarsened parts of the legs, and the fruit ones body (if large) cut into pieces.

We put a dry frying pan on the stove, warm it well and spread the mushrooms, fry until the liquid evaporates.

Pour a certain amount of vegetable oil, add chopped onion and fry until soft.

We send grated carrots to the pan, continue fry until cooked over low heat.

We shift the frying from the pan to the pan, mix.

Three cheese on a grater and together with cream we send to the pan, salt and pepper.

After 5-7 minutes turn off the stove, let the soup brew and serve to the table.

Recipe for tender chanterelle cream soup with cream

To make lunch or dinner more sophisticated, you can cook cream soup with chanterelles and cream. Its delicate texture will conquer even your most moody gourmets – children.

  • Chanterelles – 450 g (leave a few whole copies for decorations);
  • Potatoes – 4 medium pcs.;
  • Cream – about 300 ml;
  • Bouillon cube – 1 pc.;
  • Hot boiled water – 300 ml;
  • Fresh greens;
  • Flavourless vegetable oil;
  • Salt pepper.

Chanterelle cream soup with cream is prepared according to the recipe with step by step description.

  1. After cleaning, boil the potatoes in salted water until readiness.
  2. Cut the prepared mushrooms into pieces, chop the onion finely.
  3. Fry both ingredients in a pan with the addition of a small amount of vegetable oil.
  4. Drain the water from the boiled potato, leaving a little at the bottom, mashed with a blender.
  5. In the pan, add the cream and water to the fried mushrooms and onions, divorced with a bouillon cube.
  6. Mix and send the mass to the potatoes, then chop until creamy consistency.
  7. Salt, pepper to taste, put the pan on the fire and bring to boiling.
  8. Remove from heat, decorate with fresh herbs and whole mushrooms.

Cream soup with chanterelles, cream and bacon

The recipe for chanterelle cream soup with cream can be varied and other components. In this case, it is proposed to supplement the dish bacon.

  • Mushrooms (pre-cooked) – 350 g;
  • Bacon – 150 g;
  • Nonfat cream – 300 ml;
  • Butter – 30 g;
  • Flour – 1 tbsp. l .;
  • Crackers for serving;
  • Salt.

Cream chanterelle recipe for cream soup divided into stages.

  1. Cut mushrooms into thin slices and combine with cream.
  2. With a sharp knife, cut the bacon into thin strips, put on frying pan and fry until golden.
  3. Remove excess fat from fried bacon using a kitchen or paper towel.
  4. Grind mushrooms with cream in a blender to a state puree, and then you can grind additionally through a sieve so as not to lumps were felt, and the mass became more tender consistency.
  5. Melt butter in a pan, add flour and fry, stirring constantly, until golden brown.
  6. Pour the crushed mass in the blender into the pan, add fried flour, bring cream soup to a boil over medium heat, salt and boil for 5-7 minutes., reducing the fire to a minimum.
  7. Serve to the table, decorating the dish with crackers and slices bacon.

The recipe for mushroom chanterelle cream sauce

Chanterelle mushroom sauce with cream perfectly complements dishes from potatoes, meat, fish, cereals and pasta. Tender consistency and bright creamy mushroom aroma enrich everyday diet and decorate the festive table.

  • Prepared mushrooms – 300-350 g;
  • Sour cream and cream – 100 ml each;
  • Water (boiling water) – 0.5 tbsp .;
  • Butter – 30 g;
  • Onion – 1 head;
  • Wheat flour – 1 or 2 tsp;
  • Salt and pepper to taste.

The method of preparation of chanterelle sauce with cream:

  1. First, chop the onion finely and fry it. in butter. Those who don’t like onions in dishes may not use it altogether, or replace with 2-3 cloves of garlic.
  2. Then you need to cut the chanterelles as small as possible, so the consistency of the sauce will be uniform. You can also skip fruit bodies through a meat grinder.
  3. The crushed product is sent to the pan to the onion and fry before the liquid evaporates. The more moisture leaves, the brighter and the taste of the finished dish will be more saturated.
  4. Salt and pepper the mass in a pan, add flour, the amount of which will depend on the desired density. 2 tsp flour make the sauce as thick as sour cream, 1 tsp. – like cream.
  5. Mix onion and mushroom mass with flour, pour in a thin stream boiling water.
  6. Then send cream and sour cream to the pan, mix, bring to a boil and turn off the stove.

Dried chanterelle cream sauce

Chanterelle mushroom sauce with cream is always obtained on glory. It serves pork, chicken, potatoes, Italian pasta and vegetable cutlets.

  • Dried chanterelles – 70-80 g;
  • Purified water – 0.7 L;
  • Carrots with onions – 1 pc.;
  • Butter – 50 g;
  • Garlic – 2-3 cloves;
  • Wheat flour – 2 tbsp. l .;
  • Cream – 250 ml;
  • Salt and pepper.

A detailed recipe for preparing chanterelle mushrooms gravy with cream:

  1. Put the dried mushrooms in a deep container, fill with water or milk, leave overnight in the refrigerator, covered with a lid or cling film to prevent odors from being absorbed.
  2. The next morning, boil fruit bodies until cooked.
  3. Drain, dry the mushrooms on a paper towel and chop in cubes.
  4. Put the pan on the fire, add butter and flour after.
  5. Stir well and fry until golden shade.
  6. Add mushrooms to the pan and pour in water, simmer for 25 minutes. on the low heat, covering.
  7. Separately, fry peeled and diced in a pan vegetables – onions and carrots.
  8. Transfer the fried vegetables to the mushrooms, add the cream, salt and pepper to taste.
  9. Bring the mass to a boil and keep on fire until it becomes desired consistency.

Appetizing fried chanterelles with potatoes and cream

Fried chanterelles with potatoes and cream will always be welcome “guests” at your desk. Any lunch, dinner and even the arrival of guests You can diversify with such an appetizing dish.

  • Chanterelles prepared – 500 g;
  • Potato – 600 g;
  • Cream (any fat content) – 300 ml;
  • Bay leaf and a few peas of black pepper;
  • Butter – 45-50 g;
  • Salt;
  • Fresh greens (decorate the finished dish).

Cooking chanterelles with cream and potatoes according to the following stages:

  1. Peel the potato, cut into strips or slices, pour cold water and leave for 20-30 minutes.
  2. Heat ½ part butter in a pan and fry prepared mushrooms.
  3. Separately fry potatoes in golden butter until golden crusts.
  4. Add mushrooms, stir and simmer 10 more. min
  5. Pour in cream, add salt to taste, add bay leaf and black pepper.
  6. Stir and simmer under the lid for 10 minutes, decorate with herbs and Serve to the table.

Pickled chanterelles fried with cream in a pan

Marinated chanterelles fried with cream in a pan, excellent replace dishes from fresh fruiting bodies. Their unusual taste and aroma love lovers of mushroom treats.

  • Pickled chanterelles – 500 g;
  • Cream – 200 ml;
  • Garlic – 2 cloves;
  • Onion – 1 head;
  • Salt, vegetable oil.

A recipe with a photo will help to fry the chanterelles with cream correctly and quickly.

  1. Peel the onion, cut into thin rings or half rings.
  2. Put in a pan with vegetable oil and fry until mild condition.
  3. Rinse the pickled chanterelles in water and add to the onion.
  4. Continue to fry for several minutes, after which add cream and minced garlic.
  5. Stir and salt if necessary to bring the dish to taste.
  6. After 5-7 minutes turn off the dish and serve.

Chanterelles fried with cream in a slow cooker: recipe with photo

Cream fried chanterelles recipe also applies to use the main “assistant” of all the hostesses – a slow cooker. FROM it’s very convenient to cook mushroom dishes, it turns out very tasty and satisfying!

  • Boiled or frozen chanterelles – 500 g;
  • Cream – 250 ml;
  • Onion – 1 pc.;
  • Prunes – to taste;
  • Vegetable oil;
  • Nutmeg to taste;
  • Salt and fresh herbs.

Fried chanterelles with cream are prepared according to the recipe with a photo.

  1. Pour prunes with boiling water and leave for 30-40 minutes.
  2. We take it out of the water and dry it on a paper towel to leave liquid.
  3. Then finely chop into cubes or thin strips.
  4. In a bowl of a multicooker we pour a certain amount of vegetable oil, immerse onion chopped in cubes or half rings.
  5. We turn on the “Frying” mode on the panel, setting a 15-minute interval.
  6. Immerse chopped mushrooms and fry in the same mode 20 min
  7. Open the lid, add the prunes and pour the cream, salt and add nutmeg.
  8. Go to the “Baking” mode and cook the dish for another 20 minutes.
  9. When serving, sprinkle with finely chopped greens.

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