Chanterelles in creamy sauce
Description
The recipe won't take much time. Chanterelles in creamy sauce—a fragrant and tender dish of wild mushrooms sautéed with onions and simmered in cream with sour cream. The result is a soft sauce with a rich flavor, perfect served with potatoes, pasta, or bread. Use 20% fat cream and sour cream to your taste. Serve hot.
Instructions
- 1
Step 1
It is very convenient to lay out all the ingredients on the table before starting to cook.
- 2
Step 2
Sort the mushrooms, rinse them, and boil for 4-5 minutes.
- 3
Step 3
Drain the boiled chanterelles in a colander. Cut the large chanterelles into pieces.
- 4
Step 4
Peel the onion. Cut into small cubes.
- 5
Step 5
Place the butter in a frying pan and melt it over medium heat, then add the chopped onion to the butter.
- 6
Step 6
Fry until golden, stirring constantly.
- 7
Step 7
Add mushrooms to the onion in the pan. When they release liquid, increase the heat to high and evaporate it. The volume of the chanterelles should reduce to one-third, and the liquid should completely evaporate.
- 8
Step 8
When the chanterelles are browned, pour in boiling water. Add enough boiling water to cover the bottom, but not so much that the chanterelles float in it.
- 9
Step 9
Slowly add the flour, stirring constantly.
- 10
Step 10
Reduce the heat and add the cream, then the sour cream. The key point is that the cream and sour cream should not curdle, so reduce the heat in advance. Season with salt and pepper, and mix well.
- 11
Step 11
It is not necessary to bring to a boil; it is sufficient to heat thoroughly.
- 12
Step 12
Chanterelles in creamy sauce are ready! For lovers of traditional dishes, I recommend serving chanterelles in sauce with potatoes.
- 13
Step 13
Can be served.