To begin with, we wash fresh chanterelles in a volumetric cup of water from debris - needles and sand. You will not find worms in chanterelles, these are probably the only mushrooms that are not susceptible to pests. We cut the large chanterelles, leave the small ones as they are.

Put the washed mushrooms in a saucepan and fill with cold water. Bring to a boil and cook for literally 10-15 minutes. Then we immediately put it in a colander. Thus, we remove all the remaining dirt from the mushrooms, and they will not be harsh or bitter.

While the broth is dripping from the mushrooms, prepare the onion. Instead of onions, you can use leeks or shallots. But, nevertheless, the onion is more familiar, and after roasting it turns out to be tastier and juicier.

Peel and cut the onion into half rings. Heat vegetable oil in a frying pan. You can add a teaspoon of butter, then the taste will be more delicate. Put the onion in a skillet and fry over moderate heat for about 10 minutes, stirring until the onion turns golden.

Now we put the chanterelles, from which there is already water, in the pan. We increase the heat to maximum and fry everything together for three minutes, stirring constantly. If you fry over low heat, the mushrooms will give a lot of moisture and the frying time will increase to 10-15 minutes.

Now add sour cream and chopped herbs as desired. Dill goes best with this dish, but parsley, thyme, and other herbs you love won't spoil the taste. Mix everything, cover and reduce the heat to moderate. We simmer for literally 5 minutes. If you want the mushrooms in the gravy, add water or stock (vegetable, mushroom, or chicken).

It is best to take homemade or store sour cream for mushrooms, but fatty - 20-25%.

At the end of cooking, salt and pepper the dish to taste.

An ideal side dish for fried chanterelles with sour cream in a pan will be boiled or baked young potatoes.

Oven baked chanterelles with sour cream and cheese

Light and tasty mushrooms - chanterelles. In cooking, they occupy one of the first places in recipes with mushrooms. It is easy to cook them, and dishes from them are eaten in one go. Baked or stewed chanterelles in sour cream in the oven will be a great dinner or part of a lunch.

Ingredients:

• chanterelles - 500 g;
• onions - 1 pc .;
• sour cream - 8-9 tbsp. l .;
• vegetable oil - 1 tbsp. l .;
• butter - 1 tsp;
• hard cheese - 100 g;
• salt - 2-3 g;
• fresh spicy herbs (thyme) - 20-30 g.

Recipe:

1. We go through all the mushrooms. We take out the excess debris, if necessary, we clean the caps and legs with a knife. We put them in a cup of water and put them in the sink. Then rinse thoroughly under running water.
2. We transfer the mushrooms to a saucepan and fill with a new portion of water. Add a little salt and boil for 3-4 minutes after boiling. This procedure will help rid the chanterelles of bitterness. Transfer to a sieve and leave the broth to drain.


3. In the meantime, we clean and rinse the onion and herbs. Slice thinly separately. We leave part of the thyme for decorating the dish without chopping.
4. Fry onions in a frying pan in a mixture of butter and vegetable oil until gilding appears in color.
5. Add mushrooms, sour cream, grated cheese and herbs to the pan. We mix. We transfer the mass to a small baking sheet or shape.
6. We put the form in the oven at 180C for 20-25 minutes. During this time, the mushrooms are stewed and baked. The same recipe is suitable for baking food in a culinary sleeve, pot or cast iron.
7. We decorate the finished dish with left thyme sprigs and serve with wheat bread.

Fried frozen chanterelles in sour cream in a slow cooker

Try cooking mushrooms in a slow cooker, it's no more difficult than in a frying pan. Fried frozen chanterelles in sour cream with potatoes is a delicious dish that you cannot resist! So, let's start by choosing the ingredients.

Ingredients:

• frozen chanterelles - 500 g;
• water - 1.5 tbsp.;
• vegetable oil - 2-3 tbsp. l .;
• fresh dill - 50 g;
• potato tubers - 2-3 pcs.;
• sour cream - 4-5 tbsp. l .;
• salt to taste;
• spices to taste.

Recipe:

1. Put the frozen mushrooms in a cup on the table in advance, so that they have time to thaw at room temperature. Leave the small mushrooms intact, and cut the large ones into halves or quarters.
2. We prepare other products. We wash the dill and chop finely. Peel and rinse the potatoes in cold water, then cut into small cubes.
3. So, how to properly cook mushrooms in a slow cooker? Put mushrooms in her bowl and fill with water. Season with a little salt. Set the cooking mode "Baking" for 40 minutes. But, the "Extinguishing" mode is also suitable.
4. After half the time, drain the water and add oil, potatoes, sour cream and spices to taste. Stir and cook until beep.
5. Sprinkle with chopped dill and stir. Cook for another 10 minutes, and then put the dish on the plates, it is ready.

How much to fry chanterelles?

Until a rosy brown color appears on them and all the liquid boils away. Fast sautéing over high heat is best. The roasting time also depends on the amount of mushrooms and their initial state. Defrost the frozen mushrooms and fry for about 15-20 minutes. Raw, not pre-boiled chanterelles are fried for an average of 30-40 minutes. Fry the boiled chanterelles for 15-25 minutes.

• It is best to cook chanterelles immediately after assembly. Or no later than 10 hours later. The freshness of chanterelles can be determined by smelling them. If they have a pronounced aroma, then the chanterelles are fresh.
• Before cooking, the chanterelles must be boiled for 15-20 minutes and allowed to drain. These mushrooms should not be washed in order to retain their characteristic aroma and taste. Then the chanterelles are ready for subsequent cooking in any dish.
• If you want to spend less time cooking, use pickled mushrooms. Drain the marinade and add to the dish when all the other ingredients are almost done.
• Before freezing, the chanterelles must be boiled, otherwise they will taste bitter.
• For frying, you can take not only sunflower oil, but also any vegetable oil - olive, sesame, linseed, corn. And if you add a little butter to the pan, the dish will become more aromatic.
• Mushroom dishes can be diversified by adding chicken pulp to the list of ingredients - raw or smoked.
• Any vegetables are suitable as a side dish for chanterelles - potatoes, root celery, onion vegetables, turnips, tomatoes with cucumbers. Some of them are added to the dish during cooking, others are cut fresh and served separately, as a salad or regular slices.

• For the preparation of mushroom dishes, do not use sharp-spicy herbs - rosemary, cilantro. They will take the main taste and aroma away from the main product.
• Instead of sour cream for stewing or frying chanterelles, cream of any fat content is perfect. The mushrooms will be very tender and tasty.

vkys.info

Chanterelle and onion mushroom sauce with sour cream

Chanterelle mushroom sauce with sour cream can be used as a gravy for meat dishes, especially chicken. The taste of the dish will change under the influence of the sauce beyond recognition, giving it special spicy notes.

• 500 g of boiled chanterelles;
• 500 ml of mushroom broth;
• 2 heads of onions;
• 1 tbsp. l. wheat flour;
• 50 g butter;
• 200 ml sour cream;
• Salt to taste.

By following the step-by-step chanterelle sauce with sour cream recipe, you can make a delicious gravy for any dish.

Dry chanterelle sauce in milk

The piquancy of the chanterelle sauce will help set off the taste of any dish, but it is especially suitable with poultry meat.

• 30 g of dried chanterelles;
• 200 ml of warm milk;
• 30 g shallots;
• 3 cloves of garlic;
• 1 tbsp. l. cognac;
• 1 bunch of fresh parsley
• 200 ml of cream;
• 1 tsp ground black pepper;
• Salt to taste.

Dry chanterelle sauce is prepared in stages, according to the recipe described below. If you stick to it, you can make a delicious gravy right and quickly.

1. Wash dry chanterelles, cover with warm milk and leave overnight to swell.
2. Chop the shallots into small pieces, chop the garlic into cubes, chop the herbs.
3. Preheat a non-stick skillet and add all chopped food.
4. Fry without adding oil for 5 minutes. over medium heat.
5. Pour in brandy, stir and fry over low heat until evaporated.
6. Drain the chanterelles, wash, cut into cubes, combine with onions, garlic and herbs.
7. Put the whole mass in a blender, pour in a little cream and chop.
8. Pour in salt to taste, ground pepper, pour in the remaining cream and mix thoroughly.
9. Bring the sauce to a boil and simmer for 3-4 minutes. over low heat with constant stirring.
10. Pour into a saucepan and serve with cooked dishes.

Sauce made from dried chanterelles with sour cream

The sauce made from dried chanterelles with sour cream will enrich the taste of ordinary dishes of potatoes, rice and pasta.

• 30-40 g of dry chanterelles;
• Warm water or milk;
• 200 ml sour cream;
• 3 tbsp. l. wheat flour;
• 3 tbsp. l. butter;
• ½ tsp salt;
• 1 tsp paprika.

How to cook deliciously chanterelle sauce, you can learn from the proposed recipe.

1. Wash dry chanterelles and cover with warm water or milk, leaving overnight.
2. Rinse well in the morning, put in a dry frying pan and fry over medium heat until the liquid evaporates.
3. Add 1 tbsp. l. butter and fry for 10 minutes. until golden brown.
4. Melt 1 tbsp. l. butter, add flour and fry until golden brown.
5. Add 1 tbsp. hot milk and cook for 5 minutes.
6. Salt, add paprika, pour in sour cream and cook for 10 minutes.
7. Add the last spoonful of butter to the prepared sauce and let stand for 5 minutes.
8. Pour into a saucepan and serve warm.

Creamy chanterelle sauce for pasta, rice and potatoes

Chanterelle cream sauce goes well with any pasta, rice and potato dishes. It is used for baking meat and vegetable cutlets, as well as cabbage rolls. The sauce will add special tenderness and juiciness to the dishes.

1. 500 g of boiled chanterelles;
2. 2 heads of onions;
3. 300 ml cream;
4. 50 g butter;
5. 3 tbsp. l. wheat flour;
6. 100 ml boiling water;
7. Salt to taste;
8. 1 tsp provencal herbs.

The preparation of chanterelle sauce is described in the recipe below.

1. In a saucepan, melt the butter and pour the onion chopped into cubes.
2. Cut the boiled chanterelles into pieces, put them in onions and fry everything together until golden brown, avoiding burning. Only wild mushrooms fried with onions acquire the taste and aroma necessary for the sauce.
3. Flour is introduced into mushrooms with onions, mixed and water is poured, dividing into small portions.
4. Beat with a whisk, put in a blender and chop.
5. Provencal herbs are added, salt to taste, cream is poured in and whipped again.
6. Pour into a saucepan, let it boil and simmer for 5 minutes.
7. Poured into sauce bowls and served at the table. If desired, add chopped parsley and dill to the sauce.

Chanterelle and cheese sauce for spaghetti

In the recipe for making chanterelle sauce for spaghetti, everything is done quite simply and quickly. While the spaghetti is boiling, you can safely start preparing a fragrant and tasty sauce for them.

• 500 g of boiled chanterelles;
• 3 heads of onions;
• 300 ml heavy cream;
• 50 g butter;
• Salt to taste;
• 100 g grated cheese;
• 1 bunch of chopped parsley and / or dill

For convenience, chanterelle mushroom sauce is prepared according to the recipe with the photo.

1. Peel the onion, cut into cubes and place in a hot skillet with melted butter.
2. Fry for 5-7 minutes. and introduce the diced chanterelles.
3. Fry everything together over medium heat for 15 minutes, stirring constantly so that it does not burn.
4. Season with salt to taste, slowly pour in cream and add chopped herbs.
5. Stir, let simmer for 5-7 minutes.
6. Allow to cool slightly and use an immersion blender to blend until smooth.
7. Arrange the cooked spaghetti in portioned plates, pour in the thick sauce in the middle.
8. Sprinkle with grated cheese on top and serve.

Chanterelle mushroom sauce with onions and caraway seeds

Chanterelle sauce prepared for meat will be a treat for everyone. You can bake chops, burgers and meat rolls in the sauce. When served, it is poured into special gravy boats and decorated with herbs, which gives the dish a solemn look.

• 300 ml of boiled chanterelles;
• 400 ml cream;
• 100 g butter;
• 2 heads of onions;
• A pinch of dry cumin;
• 1 bunch of chopped parsley;
• Salt and ground black pepper to taste.

The recipe for making chanterelle sauce with a photo described below will help novice housewives to correctly allocate time and effort for the whole process.

1. Mushrooms and onions are cut into pieces and fried in butter until golden brown over medium heat, stirring constantly to prevent burning.
2. Pour cream, add caraway seeds, ground pepper and salt to taste.
3. Stew for 7 minutes. and, using an immersion blender, grind the entire mass to a homogeneous consistency.
4. Simmer for 3-5 minutes on minimal heat.
5. Poured into a sauce bowl, sprinkle chopped parsley on top and serve.

grib-info.ru

If you do not know which mushrooms to make the sauce from, make a chanterelle sauce. The rich aroma, the taste of forest mushrooms and a very pleasant yellow-orange hue will make you fall in love with it from the first try.

For the sauce, use medium sized mushrooms collected from ecologically correct places, as mushrooms are excellent at absorbing any substances.

To make the sauce, carefully examine the mushrooms and remove wormy, rotten or dry ones. From the ends of the legs, clean off the dirt or cut them off, there should be no debris on the caps.

If you prepare the sauce with dairy products (sour cream or cream), be sure to choose a natural product made without substitutes and vegetable fats.

Do not overdo it with spices - they will kill the taste and aroma of the mushrooms.

Simple sauce

Cooking the lightest chanterelle mushroom sauce - we need a minimum of products and very little time.

Ingredients:

• fresh sorted, washed and peeled chanterelles - 1 kg;
• odorless unrefined sunflower oil - 50 ml;
• round onions - 300 g;
• table salt without additives - 2 pinches.

Preparation

The ideal chanterelle sauce for meat is prepared according to the "nothing more" principle. Therefore, we put the mushrooms in a saucepan, pour in water and cook for a quarter of an hour. You can put a couple of bay leaves or a few allspice peas, but the taste will be different. Meanwhile, peel and finely chop the onion. Warm up the oil to a light haze and begin to fry the onions. At this point, the mushrooms should be boiled. We drain the water, cool slightly and chop the mushrooms as much as possible using any convenient device. Add mushrooms to golden onions and simmer until the consistency we need. At the end, add salt and serve with chops, cutlets, fried chicken. This chanterelle sauce is also good for spaghetti, buckwheat, mashed potatoes.

Add a creamy shade

The combination of mushrooms and cream is even tastier, so we can safely buy either natural cream made from whole milk with a fat content of at least 18%, or homemade sour cream.

Ingredients:

• chanterelles, prepared in advance - 1 kg;
• oblong onions - 4 pcs.;
• iodized sea salt - 1 tbsp. a spoon without a slide;
• cream - 100 ml, or sour cream - 150 g, or soft cheese - 70 g;
• butter "Peasant" or similar - 100 g.

Preparation

Of course, such a chanterelle sauce with sour cream in butter will be very high in calories, if you want to make it lighter, use less heavy cream and vegetable oil. Boil the mushrooms for 20 minutes while they are cooking, finely chop the onion and start to brown it. Add chopped mushrooms when the onion becomes soft and simmer until all the liquid has evaporated. Add salt and sour cream, cream or finely grated cheese. Remember that chanterelle sauce with cream or sour cream cannot be boiled - we heat it up and turn it off immediately. But cheese sauce can be heated longer. You can also invent your own chanterelle sauce using these recipes as a base for creativity.

womanadvice.ru

Chanterelle gravy recipe

To prepare a dish, you need the following components:

• 300 grams of mushrooms;
• bulb;
• 25 grams of butter;
• 100 grams of sour cream;
• 100 ml. cream;
• 2 teaspoons flour;
• half a glass of boiling water;
• spice.

Cooking steps:

1. Peel, rinse the chanterelles, then finely chop.
2. Peel the onion, cut into small cubes.
3. Heat a frypot, melt the butter, and fry the onions until golden brown.
4. Place the chanterelles next. Excess liquid should go away during frying. When this happens, you need to reduce the heat, fry until tender.
5. Season vegetables with salt and pepper. Mix.
6. Pour flour into the finished mushrooms and stir constantly.
7. After that, slowly pour in boiling water, mixing the ingredients.
8. Next, add sour cream with cream. Everything mixes well.
9. Do not bring the gravy to a boil.

It is worth noting that the thickness of the sauce will depend on the amount of flour added. You can also not put sour cream in the gravy, then it will have a sweetish taste.

Chanterelles in a creamy sauce are ready to serve.

Creamy sauce recipe

To make a creamy sauce, you need the following products:

• 300 grams of mushrooms;
• 150 grams of onions;
• 250 ml. 15% cream;
• vegetable oil;
• spice;
• greens.

Peel and finely chop the onion. Chop the mushrooms into small cubes. Pour oil into a preheated roasting pan and fry the onion first until golden brown, then add the mushrooms. Cook until all liquid has evaporated. Cooking time is about 10 minutes. Next, add the cream, bring the dressing to a boil and remove from the stove.

Serve a side dish to the table, sprinkle with gravy, sprinkle with herbs.

Sour cream sauce with chanterelles

This mixture will go well with vegetable dishes, meat, pasta. For cooking, you can take both fresh and canned mushrooms.

Required list of ingredients:

• 700 grams of chanterelles;
• 500 grams of sour cream;
• 2 large spoons of butter;
• 1 large spoonful of flour;
• 2 onions;
• 2 carrots;
• spice;
• greens.

Peel vegetables. Chop the onion into cubes, grate the carrots. Heat a frypot with oil. First, fry the onion for a few minutes, and then send the carrots to it. Simmer vegetables for 10 minutes.

Wash and clean the mushrooms. Pour into a brazier. All liquid should be evaporated from them. Fry in refined oil until tender.

When the dish is almost ready, season with salt, pepper, sprinkle with herbs. You can also put your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

moygrib.ru

The easiest way

If you decide to pamper your loved ones with a real delicacy, which is prepared quite simply, we offer you a wonderful recipe for chanterelles in sour cream. You can cook such a treat even if you do not have outstanding culinary talents.

First, you need to prepare the following set of ingredients:

• 500 g of fresh mushrooms;
• 1-2 medium-sized onions;
• 250 g fat sour cream;
• 2 tbsp sunflower oil;
• 1 tbsp butter
• fresh herbs;
• salt, ground black pepper - depending on your preference.

With these products on hand, we will prepare stewed chanterelles in sour cream, which have a unique taste. So, let's get down to the process!

1. Thoroughly wash the mushrooms and remove the remnants of the earth and forest twigs.
2. Fruits that are large in size, carefully cut into several parts to speed up the cooking process, and small ones can be left as they are.
3. Preheat a frying pan and pour the required amount of vegetable oil into it.
4. Gently arrange the mushrooms, add the right amount of salt so that they separate out the juice, and leave to simmer over high heat.
5. At this time, you can do onions - peel, wash and chop thoroughly.
6. Continue simmering the mushrooms, stirring constantly.
7. As soon as a little more than half of all the liquid has boiled away, add a piece of butter equal to 1 tbsp and mix again. So the taste of the mushrooms will turn out to be delicate and unique.
8. Now it's time to add the finely chopped onion.
9. Reduce the heat to medium and continue simmering the mushrooms and onions for another 5-7 minutes.
10. At the next stage, sour cream is added and mixed well.
11. Cover the pan with a lid, set the burner to the minimum heat and continue simmering for about 10 minutes.
12. Turn off heat and pepper the dish.

Knowing how to cook chanterelles in sour cream, you can always please your household with a delicious and hearty dish. It is best served with mashed potatoes.

If you want variety, be sure to cook chanterelles with sour cream and chicken fillet. In this case, in addition to the listed ingredients, you need to take about 250-300 g of chicken breasts. And it is better to use low-fat sour cream for cooking this dish.

Prepare a treat like this:

1. Rinse the mushrooms, and then put in a colander for a while.
2. After the excess moisture has drained off, cut the mushrooms into small pieces.
3. Rinse the chicken fillet thoroughly and cut into medium strips.
4. Peel one onion and cut into four equal parts.
5. Choose a suitable skillet for cooking and place a medium piece of butter on the bottom.
6. Once the butter is completely melted, add the required amount of vegetable oil to it.
7. Fry chicken meat with constant stirring for 5-7 minutes.
8. When the fillet is golden brown add salt and ground black pepper to taste.
9. Transfer the meat to another dish, and fill the frying pan that has become empty with chopped mushrooms and add water.
10. Once the excess liquid has evaporated, add oil and continue cooking.
11. After three minutes, add the chicken to the mushrooms, add the onion here.
12. Then add sour cream to these ingredients and mix everything together.
13. Simmer for ten minutes, and then, after removing from heat, add herbs, pepper and salt to taste.

When the dish has cooled down, it should be served with fried potatoes.

How to make a delicate sauce

Delicate chanterelle sauce with ham and nutmeg will be a wonderful treat.

For him you will need:

• 100 g fresh chanterelles;
• 100 g ham;
• 2 tbsp sour cream;
• 1 tbsp. milk;
• 1 tbsp flour;
• 1 pinch of nutmeg
• salt to taste.

Preparing this treat is not difficult:

1. Peel the mushrooms and keep in boiling water for a few minutes.
2. Chop the chanterelles finely or chop them in a blender.
3. Melt butter in a frying pan - it will provide the sauce with a special delicate taste.
4. Put mushrooms and finely chopped ham into a frying pan. Stir the ingredients.
5. After evaporation of excess moisture, add flour and mix well.
6. Mix sour cream with milk and add to the rest of the products in the pan.
7. Add nutmeg and salt.
8. Stir everything again and cook until the sauce thickens. Stir throughout the entire cooking process.

Ready-made chanterelle sauce with sour cream can be served as soon as it cools. Like other chanterelle-based treats, it tastes great when paired with potatoes.

Chanterelles are an incredible find for the avid mushroom picker. They grow in families, they never have worms. They are prepared using various methods. You can fry, stew, marinate, salt, dry. They have their own aroma and flavor, which is difficult to confuse with other mushrooms. One recipe that goes well with any side dish is chanterelle mushroom sauce. There are many variations of such a simple dressing, everyone chooses to his taste.

To prepare a dish, you need the following components:

• 300 grams of mushrooms;
• bulb;
• 25 grams of butter;
• 100 grams of sour cream;
• 100 ml. cream;
• 2 teaspoons flour;
• half a glass of boiling water;
• spice.

Cooking steps:

1. Peel, rinse the chanterelles, then finely chop.
2. Peel the onion, cut into small cubes.
3. Heat a frypot, melt the butter, and fry the onions until golden brown.
4. Place the chanterelles next. Excess liquid should go away during frying. When this happens, you need to reduce the heat, fry until tender.
5. Season vegetables with salt and pepper. Mix.
6. Pour flour into the finished mushrooms and stir constantly.
7. After that, slowly pour in boiling water, mixing the ingredients.
8. Next, add sour cream with cream. Everything mixes well.
9. Do not bring the gravy to a boil.

It is worth noting that the thickness of the sauce will depend on the amount of flour added. You can also not put sour cream in the gravy, then it will have a sweetish taste.

Chanterelles in a creamy sauce are ready to serve.

Creamy sauce recipe

To make a creamy sauce, you need the following products:

• 300 grams of mushrooms;
• 150 grams of onions;
• 250 ml. 15% cream;
• vegetable oil;
• spice;
• greens.

Peel and finely chop the onion. Chop the mushrooms into small cubes. Pour oil into a preheated roasting pan and fry the onion first until golden brown, then add the mushrooms. Cook until all liquid has evaporated. Cooking time is about 10 minutes. Next, add the cream, bring the dressing to a boil and remove from the stove.

Serve a side dish to the table, sprinkle with gravy, sprinkle with herbs.

Sour cream sauce with chanterelles

This mixture will go well with vegetable dishes, meat, pasta. For cooking, you can take both fresh and canned mushrooms.

Required list of ingredients:

• 700 grams of chanterelles;
• 500 grams of sour cream;
• 2 large spoons of butter;
• 1 large spoonful of flour;
• 2 onions;
• 2 carrots;
• spice;
• greens.

Peel vegetables. Chop the onion into cubes, grate the carrots. Heat a frypot with oil. First, fry the onion for a few minutes, and then send the carrots to it. Simmer vegetables for 10 minutes.

Wash and clean the mushrooms. Pour into a brazier. All liquid should be evaporated from them. Fry in refined oil until tender.

When the dish is almost ready, season with salt, pepper, sprinkle with herbs. You can also put your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

Simple gravy recipe

To prepare this sauce, you will need the following ingredients:

• 1 kilogram of mushrooms;
• 50 ml. refined oil;
• 300 grams of onions;
• salt.

Initially, you need to rinse, peel the mushrooms, put them in a saucepan, put on fire. Cook the product for 25 minutes. To change the usual taste of the dressing, you can put peppercorns, bay leaves.

If you love mushrooms, then you must be crazy about any dish that contains mushrooms. Therefore, today I suggest you prepare mushroom sauce with sour cream. It's delicious, very simple, and the sauce, I'm not afraid of the word, is absolutely, just perfectly versatile. Judge for yourself - this mushroom sauce goes well with meat, chicken, and even fish, not to mention pouring side dishes with it. Any porridge will be good with such a sauce, any vegetables. And also - on its basis (or with its help, as you like best), you can cook quite a lot of different casseroles. Potato casserole with mushroom sauce, cabbage casserole with mushroom sauce, and so on. How easy it is for action! What a fantasy!

Nevertheless, I just want to upset all lovers to the impossibility of store-made "mushroom" sauces. Homemade mushroom sauce is different. Of course, many manufacturers manage to make a mushroom sauce, in which there were no mushrooms, because there are substitute spice cubes, and ubiquitous flavor enhancers. So - the homemade sauce will not be so aggressive mushroom, although I put a lot of chanterelles (you can use other mushrooms) there. But it will be delicious and completely, one hundred percent natural and harmless. Therefore, for those who are used to squeezing sauces from tubes, sachets and shaking them out of jars, a homemade recipe may seem slightly bland. Nevertheless, there will certainly be those who will appreciate the natural taste.

Simple mushroom sauce with sour cream and ham - recipe with photo

Ingredients

• Chanterelle mushrooms - 100 grams
• Ham - 100 grams
• Flour - 1 level tablespoon
• Sour cream - 2 tablespoons
• Milk - 1 glass
• Salt to taste
• Nutmeg - pinch

Instructions

1. First you need to peel the mushrooms. As mentioned just above, you can take absolutely any mushrooms, but I still prefer forest mushrooms, not mushrooms or honey mushrooms, which are sold in the store. The difference is obvious - forest mushrooms smell - really smell like mushrooms. Of course, when there is no choice, the mushrooms will be good, but if there is such an opportunity, add at least one dried porcini mushroom to these mushrooms - they are also often sold in the store at fabulous prices. The smell of the dish will be incredible. Only this dried white mushroom will need to be soaked in advance for half an hour, and then boiled before you grind it, but the results are worth it.

I digress a little, I will continue about my mushrooms. I am not an expert at all, and I have never even gone to pick mushrooms in my life, but I know for sure that chanterelles are safe and easy to cook. There are, of course, false chanterelles, but I have the real ones - take my word for it. (How false chanterelles differ from real ones can be found on the Internet). Cooking chanterelles is no more difficult than mushrooms. But cleaning them is a little more difficult. There is always a lot of land on chanterelles. My conscience does not allow me to cut the precious pulp together with the earth, and I don’t need to do this. You can simply pour boiling water over the chanterelles for 15 minutes, and the earth will be washed off from them without any problems. The taste of mushrooms will not be affected by such processing.

Calorie content: Not specified
Time for preparing: Not indicated

Mushroom sauce with sour cream is delicious and very simple. Plus, it's just a versatile sauce. It goes well with meat, for example, and with chicken, with any side dish. It can be used in all kinds of casseroles. Mushroom sauce made at home does not have as strong a flavor as store-bought (after all, there are no flavor enhancers or spice cubes in it), but it is very tasty, harmless and completely natural. Mushrooms can be used in different ways, but it is most delicious if they are forest mushrooms. Today, using a recipe with a photo, step by step, I will tell you how to make chanterelle sauce with sour cream. It turns out to be very tasty and aromatic.
Mushroom sauce, of course, is best prepared from fresh mushrooms, but in winter we use dried mushrooms for the sauce. The only difference with fresh mushrooms is that dry ones should be soaked beforehand. But the taste and aroma of the dish is preserved.

Ingredients:
- 300 g of fresh chanterelles (70-80 g dried);
- 100 g sour cream;
- 30 g butter;
- 100 ml of water;
- 0.5 - 1.5 tablespoons of flour;
- 1 medium-sized onion;
- 1 tablespoon of vegetable oil;
- salt, black pepper to taste.

How to cook from a photo step by step

If you are making a sauce from dried mushrooms, take 70-80 g of dried chanterelles (after soaking, you get the same 300 g) and fill with cold water, let stand for 10-12 hours. After that, we transfer the chanterelles to a colander and rinse them, since the mushrooms are not washed before drying. After soaking, the motes and soil that have dried on the mushrooms are easily removed. If you are preparing a sauce from fresh mushrooms, first of all you should thoroughly clean them: remove adhering leaves, needles, cut off the adhering soil. To facilitate the process, the chanterelles can be poured with boiling water, soaked for 10-15 minutes. After such a procedure, the dirt from the chanterelles will be easily washed off. Further, the sauce preparation technology is the same for dry and fresh mushrooms. Boil the washed chanterelles in slightly salted water for 10 minutes. Then we put it in a colander. If the mushrooms are very large, cut them into pieces. The size of the chanterelle slices in the sauce is to your taste. Some people like smaller ones, some bigger ones, some prefer to grind them already ready-made through a meat grinder or blender….

Peel the onion, rinse and cut into small cubes. Heat vegetable oil in a frying pan and sauté the onion until transparent.

Put the mushrooms, stir and cook over high heat under the lid until all the liquid has evaporated.

Then reduce the heat to below average, add butter, salt and pepper, mix. Sprinkle flour on the mushrooms through a strainer. The amount of flour depends on whether you want a thick sauce or not. Accordingly, put more or less flour. Mix the mushrooms thoroughly with flour so that it is evenly distributed.

Bring water to a boil and mix with sour cream. Pour the sour cream onto the chanterelles and mix again. We try for salt and pepper. add, if necessary.

Stir constantly so that the sauce does not burn, keep it on low heat for 5 minutes, until it thickens.

This sauce is good with any side dish -

With the arrival of autumn, various mushroom treats appear on the tables, among which delicious orange mushrooms can be distinguished. Cooking fried chanterelles in sour cream with potatoes or meat is not difficult even for an inexperienced housewife, if she has several recipes at hand. Find your loved one and please 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 safely fried, stewed or baked, and then served. For cooking in sour cream sauce, you can take fresh mushrooms or frozen ones - the taste will not change much from this. A dairy product is suitable for any fat content, but the higher the percentage, the tastier and more satisfying the dish will turn out.

Chanterelle recipe in sour cream

There are several recipes for preparing these vibrant 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, such a dinner will appeal to everyone who is not indifferent to mushroom dishes. Choose the recipe you like and experiment with adding additional ingredients such as fresh herbs, cheese.

With onion

• Time: 50 minutes.
• Servings Per Container: 3 Persons.
• Caloric 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 a delicious dinner for the family. If you plan to cook from frozen mushrooms, then 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 .;
• salt to taste.

Cooking method:

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

With meat

• Time: 1 hour.
• Servings Per Container: 3 Persons.
• Caloric 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. Creamy sauce can also be made with heavy cream. Shredded hard cheese such as Parmesan cheese is great 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. Rinse 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. Put the meat in a preheated pan. Fry on each side until golden brown.
5. Put the meat, fry the onion rings in the same pan, then add the chanterelles. Cook until all 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 semi-finished chanterelles, simmer for 15 minutes.
8. Put the meat on a baking sheet, spread the ready-made mushrooms with sauce and onions on top.
9. Put in an oven preheated to 180 degrees for 30 minutes.
10. Sprinkle with grated cheese 10 minutes until tender.
11. Serve hot, sprinkled with fresh herbs.

Frozen

• Time: 40 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 70 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the time of 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 in a natural way and rinsed under running water. For dressing, you will need fresh dill herbs.

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. Put out the defrosted mushrooms in salted water for 15 minutes.
2. Add vegetable oil to a preheated pan and carefully put the boiled chanterelles.
3. Fry so that there is no water left.
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.
• Servings Per Container: 4 Persons.
• Caloric content: 80 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chanterelles with fried potatoes and onions can be your next signature dish. If you add sour cream sauce to them, then you definitely won't have to wait long for praise from loved ones. Young potatoes can be cooked in their skins. The dish is served as a full-fledged dinner or a side dish for meat, goes well with 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, cut into medium pieces.
2. Rinse the mushrooms, cut each into 4 pieces.
3. Finely chop the onion.
4. Add vegetable oil to a hot frying pan and put onions, fry.
5. Add prepared mushrooms and evaporate all water.
6. Put the potatoes, mix everything thoroughly and fry for half an hour.
7. At the end, pour over the sauce, stir and simmer for another 10 minutes.
8. Serve the stew with fresh herbs.