Fried saffron milk caps with sour cream
6 servings
45 minutes
Chanterelles fried with sour cream are a true delight for mushroom dish lovers. These aromatic forest mushrooms, with their tender texture and light nutty flavor, pair wonderfully with onions, potatoes, and sour cream, creating a harmony of simple yet rich tastes. Frying them in a dry pan releases their natural juices and enhances the aroma, while adding sour cream gives the dish softness and a pleasant tanginess. This dish is especially popular in European cuisine, where seasonal and natural products are valued. Chanterelles with sour cream are not just food but a cozy and warming taste of autumn, perfect for family dinners or heartfelt gatherings by the fireplace.
1
We clean, wash, and slice the chanterelles. Caps lengthwise, stems crosswise.
- Ryzhiki: 1 kg
2
Place the saffron milk caps in a heated skillet (dry, without oil) and fry on high heat.
3
During frying, the chanterelles release a lot of moisture, so at some point, it becomes boiling rather than frying the mushrooms.
4
While the moisture evaporates, we cut the onion and potatoes. The onion is sliced into half rings, and the potatoes into sticks.
- Onion: 3 g
- Potato: 3 pieces
5
When the bottom of the pan becomes dry, we add oil, onion, and potatoes, season with salt, stir the mixture, reduce the heat to medium, and cover the pan. Or we can leave it uncovered and stir while standing nearby. Do it as you prefer.
- Vegetable oil: 3 tablespoons
- Onion: 3 g
- Potato: 3 pieces
- Salt: to taste
6
Fry the potatoes until cooked. This takes 15–20 minutes. After that, add half a glass of sour cream, mix it, turn off the heat, and let it rest for 5–7 minutes under the lid.
- Sour cream: 150 g