Chanterelles in a cauldron
Description
The dish is prepared without unnecessary complications. When cooking the mushrooms, you must first evaporate all excess liquid. If you put everything together at once—butter, onions, and mushrooms—the result will be almost inedible. The finished dish can be served.
Instructions
- 1
Step 1
Trim the ends of the mushroom stems and rinse under cold running water. If using frozen mushrooms, thaw them beforehand. It's best to wash each mushroom by hand to ensure they are thoroughly cleaned.
- 2
Step 2
You don't need to cut the chanterelles into pieces—they're small enough already, and they'll become even smaller when sautéed.
- 3
Step 3
Transfer the mushrooms to a cauldron and place over heat.
- 4
Step 4
When sautéing chanterelles, a lot of liquid will be released, so cook while stirring to evaporate all the excess moisture.
- 5
Step 5
All the liquid has evaporated.
- 6
Step 6
Peel the onion, rinse, slice into half-rings, and sauté in all of the vegetable oil until translucent.
- 7
Step 7
When all the liquid has evaporated from the pot, add the fried onion together with the oil in which it was fried.
- 8
Step 8
Stir the mushrooms and onions well and cook for another 5 minutes.
- 9
Step 9
Add salt.
- 10
Step 10
Add sour cream.
- 11
Step 11
Cook for another 2-3 minutes, stirring occasionally.
- 12
Step 12
Remove the pot from the stove; the dish is ready.
- 13
Step 13
Serve the chanterelles hot with boiled potatoes, sprinkled with finely chopped herbs.