Chanterelles in sour cream
4 servings
60 minutes
Chanterelles in sour cream is a classic Russian dish filled with the aroma of the forest and the tenderness of creamy sauce. Chanterelles, one of the most exquisite mushrooms, have a bright nutty flavor and a firm texture that pairs perfectly with sour cream. Traditionally prepared in autumn when fresh chanterelles can be gathered from the forest, they are sautéed in their own juices and then complemented with onions and sour cream to create a delicate, velvety sauce with a subtle tang. Chanterelles in sour cream can be served as a standalone hot dish or alongside mashed potatoes, buckwheat, or crispy bread. They beautifully enhance the flavor of fresh herbs—dill and parsley. This recipe preserves the age-old traditions of Russian cuisine while allowing one to enjoy the simple yet refined harmony of natural aromas.
1
Soak the chanterelles in cold water for 10 minutes, then rinse well, drain in a colander, and let the water drip off.
- Chanterelles: 500 g
2
Chop the onion into small cubes.
- Onion: 2 heads
3
Heat vegetable and olive oil in a thick-bottomed pan.
- Vegetable oil: 2 tablespoons
- Olive oil: 3 tablespoons
4
Place the chanterelles in a pan, fry for 10-15 minutes, stirring a couple of times. They will release a lot of liquid. Stew the mushrooms in their own juice over medium heat with the lid slightly open for another 15 minutes.
- Chanterelles: 500 g
5
When the liquid is almost evaporated and thickened, add the onion. Stir occasionally and fry the mushrooms with the onion for 10 minutes.
- Onion: 2 heads
6
Add 4 tablespoons of sour cream. Simmer for 10 minutes. Season with salt and pepper to taste. Add herbs.
- Sour cream 10%: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
- Parsley: to taste
7
Turn off the fire, let it sit for 5 minutes.