Fried chanterelles with potatoes in sour cream
3 servings
120 minutes
Fried chanterelles with potatoes in sour cream is a classic Russian dish that embodies the coziness of home cooking. Chanterelles, with their delicate nutty aroma, combined with the golden potato crust create a harmony of flavors, while sour cream adds creamy softness to the dish. This delicacy is often prepared during mushroom season, enjoying its rich taste and appetizing aroma of fresh forest gifts. It pairs perfectly with rye bread and herbs, creating a wholesome rustic meal. The dish is suitable for both everyday dinners and festive gatherings as it combines simplicity in preparation with a richness of flavor nuances.
1
Thoroughly wash the chanterelles, cut into small pieces (small mushrooms can be used whole).
- Chanterelles: 500 g
2
Peel the onion and slice it into half rings.
- Onion: 300 g
3
Heat the pan with butter, add the onion, and sauté until translucent.
- Butter: 2 tablespoons
- Onion: 300 g
4
Add chanterelles to the fried onion.
- Chanterelles: 500 g
5
Fry, stirring, until the liquid from the chanterelles completely evaporates.
6
Cut the potatoes in half, then slice them and fry in a separate pan with butter until golden brown.
- Potato: 800 g
- Butter: 2 tablespoons
7
This should be done over high heat, stirring frequently.
8
Add mushrooms and onions to the fried potatoes, season with salt and pepper, add sour cream, and mix well.
- Potato: 800 g
- Chanterelles: 500 g
- Onion: 300 g
- Sour cream: to taste
- Salt: to taste
- Ground black pepper: 1 g
9
Cook the dish on low heat until ready.
10
Serve the cooked chanterelles in sour cream with potatoes, sprinkled with finely chopped fresh dill.
- Dill: 15 g
