Fried saffron milk caps with sour cream
4 servings
30 minutes
Fried chanterelles with sour cream is a delicate and aromatic dish that beautifully reflects the traditions of European cuisine. Chanterelles, with their rich nutty flavor, reveal their texture when fried, becoming soft and juicy. The onion added during stewing gives a light sweetness and depth of aroma. Sour cream absorbs the mushroom juice, making the dish's taste velvety and rich. Pepper and dill complement the composition with spicy notes and freshness. This dish is perfect as a standalone hot meal, especially in the autumn season when fresh chanterelles are available in the forests. It is served with rye bread or boiled potatoes, creating a cozy and homely atmosphere. Inspired by simple village recipes, it embodies warmth and love for natural products.
1
Clean the mushrooms from dirt, wash thoroughly, drain in a sieve, let the water drain, place in a pan with melted butter and fry.
- Saffron milk caps: 0.5 kg
- Butter: 2 tablespoons
2
Chop the onion finely and sauté in oil. Then add the sautéed onion to the mushrooms and continue to simmer everything together for 40-50 minutes.
- Onion: 1 piece
- Butter: 2 tablespoons
3
After that, add sour cream to the mushrooms and boil for 10-15 minutes; when serving, sprinkle the mushrooms with pepper and dill.
- Sour cream: 2.5 tablespoons
- Ground black pepper: to taste
- Dill: to taste
