Fried chanterelles with sour cream
Description
Fried chanterelles with sour cream and potatoes is a homely dish that has been prepared in Russian families for generations. The mushrooms are best gathered personally in the forest, but if for some reason a foraging trip isn't possible, chanterelles can be bought at the market or grocery store. Choose young potatoes and use high-quality sour cream. To prepare "Fried Chanterelles with Sour Cream": 1. Rinse the mushrooms under running water and slice them (not too finely). 2. Thoroughly wash young potatoes (you may peel them if desired), place them in salted water, and boil for about 10–15 minutes until partially cooked. Drain the water, reserving approximately 1 cup of the broth. 3. Finely chop the onion and sauté it in a deep frying pan with 2 tablespoons of vegetable oil. Once the onion turns golden, add the chanterelles. Do not pre-boil the mushrooms! 4. Wait until the liquid released from the mushrooms evaporates, then continue frying the chanterelles for another 10–15 minutes. Season with salt to taste. 5. Add sour cream to the pan with the mushrooms and continue cooking for 10 minutes, stirring occasionally. Mix in the boiled sliced potatoes. 6. If needed, add some of the reserved potato broth to the fried chanterelles. Stir in chopped parsley and dill, season with salt and pepper to taste. Mix thoroughly and serve immediately.