Chanters with cream

1 serving

65 minutes

Chanterelles with cream is an exquisite dish of Russian cuisine filled with a delicate creamy flavor and the aroma of forest mushrooms. Chanterelles, with a light nutty note, pair wonderfully with a creamy sauce that highlights their natural sweetness. Fried with onions and herbs, the mushrooms become soft, juicy, and acquire a delightful golden hue. A splash of lemon juice adds freshness, while rustic bread warmed in the oven serves as the perfect complement, allowing one to enjoy the rich aroma and texture of the dish. This recipe has traditional roots and is often prepared during mushroom picking season when chanterelles are abundant in Russian forests. Chanterelles with cream is a harmony of flavors and pleasure from simple yet elegant cooking.

Energy value per serving

• Calories: 996.6
• Proteins: 30.6g
• Fats: 32.2g
• Carbohydrates: 146.4g

Ingredients

• Butter: 30 g
• Chanterelles: 350 g
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Cream 10%: 1 ml
• Lemon: 1 pc
• Country bread: 1 pc
• Curly parsley: 1 bunch
• Red onion: 1.2 head

Cooking steps

1. Preheat the oven to the lowest temperature and warm the bread in it. Spend a few minutes thoroughly cleaning the mushrooms from dirt, grass, and small bugs that may be hiding under the cap. Set aside a few parsley leaves and finely chop the rest with the stems.

   Required ingredients:

   • Chanterelles: 350 g
   • Curly parsley: 1 bunch

2. Put butter in a large heated pan, and when it starts to melt, splash in olive oil. Add mushrooms and onion, season with salt and pepper. Stir and fry for about eight minutes until the onion softens and the mushrooms begin to brown.

   Required ingredients:

   • Butter: 30 g
   • Olive oil:  to taste
   • Chanterelles: 350 g
   • Red onion: 1.2 head
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour in the cream; continue cooking, stirring for 1 minute until the cream boils. Add chopped parsley, reduce heat and sauté for a few more minutes until done, then remove from heat. Squeeze some lemon juice into the pan and taste for salt, pepper and acidity. Take the bread out of the oven and break it into large pieces. Arrange the mushrooms on plates and sprinkle with remaining parsley. Serve with bread — it's great for dipping in the tender aromatic sauce!

   Required ingredients:

   • Cream 10%: 1 ml
   • Curly parsley: 1 bunch
   • Lemon: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Country bread: 1 piece