Chanterelles stewed in sour cream
3 servings
35 minutes
Chanterelles stewed in sour cream are a classic dish of Russian cuisine that combines the creaminess of flavor with the delicate aroma of forest mushrooms. Chanterelles have long been valued for their unusual texture and light nutty note. Cooking them with sour cream makes the dish rich yet light. Onions sautéed in oil to a golden hue add a sweet depth, while slow stewing allows each ingredient to fully unfold. This is the perfect treat for an autumn evening when you want to warm up with something cozy and homey. Chanterelles infused with the aromas of butter and sour cream can be served as a standalone dish or alongside mashed potatoes or fresh bread. This combination makes them an indispensable part of the traditional Russian table.
1
Before starting the preparation, prepare the chanterelles - wash them, let the water drain, cut the large mushrooms, and leave the small ones whole.
- Chanterelles: 600 g
2
Next, heat butter in a deep skillet over high heat. Sauté a thinly sliced medium onion in it (slice the onion as you prefer). The onion should turn golden.
- Butter: to taste
- Onion: 1 piece
3
After that, add the mushrooms. Salt to taste and mix the chanterelles with the onion. The mushrooms will release water, which should evaporate over high heat for about 20-25 minutes. Stir occasionally.
- Salt: to taste
4
After most of the water evaporates, reduce the heat to low. Add sour cream, mix. Then let it simmer on low heat for another 10-12 minutes.
- Sour cream: 200 g