Chanterelles in sour cream and onion sauce

4 servings

30 minutes

Artem Martirosov, chef of the restaurant "KrabyKutaby", shared the recipe with us.

Energy value per serving

• Calories: 320.9
• Proteins: 11.3g
• Fats: 20.3g
• Carbohydrates: 20.4g

Ingredients

• Chanterelles: 1 kg
• Chili pepper: 30 g
• Garlic: 0.5 pc
• Parsley: 5 sprig
• Dill: 2 sprig
• Nutmeg: pinch
• Mashed potatoes: 200 g
• Leek: 200 g
• Parsley stems: 40 g
• Dry white wine: 100 ml
• Sour cream: 200 g
• Chicken broth: 400 ml
• Vegetable oil: 30 ml
• Thyme: 2 sprig

Cooking steps

1. Clean the chanterelles from sand and mycelium. Fry the mushrooms in hot oil with 2 cloves of garlic, chili, parsley, cilantro, and dill until golden brown.

   Required ingredients:

   • Chanterelles: 1 kg
   • Chili pepper: 30 g
   • Garlic: 0.5 piece
   • Parsley: 5 sprig
   • Dill: 2 sprigs

2. Prepare the sauce. Add thyme and garlic to hot oil, then add randomly chopped leeks and sauté for a minute. Add white wine and reduce it. Add chicken broth and reduce by half. Then add mashed potatoes, sour cream, and parsley. Blend the sauce until creamy, season with salt to taste, and add a bit of nutmeg.

   Required ingredients:

   • Thyme: 2 sprigs
   • Garlic: 0.5 piece
   • Leek: 200 g
   • Dry white wine: 100 ml
   • Chicken broth: 400 ml
   • Mashed potatoes: 200 g
   • Sour cream: 200 g
   • Parsley stems: 40 g
   • Nutmeg:  pinch

3. Pour sauce onto the plate (a couple of ladles), add chanterelles and chili, then grate truffle on top or sprinkle with crispy fried onions.

   Required ingredients:

   • Chanterelles: 1 kg
   • Chili pepper: 30 g