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These handsome red-haired creatures, provocatively peeking out from the moss, are one of the most favorite trophies of experienced mushroom pickers and cooks. How many different gastronomic pleasures can be prepared using these mushrooms, and even such a simple option as frying chanterelles in a frying pan with sour cream has a lot of recipes.

Today we will introduce you to the most interesting and delicious mushroom treats that you can easily prepare at home with your own hands.

Festive chanterelles with potatoes and sour cream

Anyone can turn a classic everyday menu into an original holiday treat. And a striking example of this is our step-by-step recipe, which will teach you how to prepare a very tasty and beautiful dish from traditional potatoes with mushrooms and sour cream.

Ingredients

Chanterelles - 500 g;
Potatoes – 7 pcs.;
Onions – 2 pcs.;
Butter (ghee) - 4 tbsp;
Sunflower oil – 50-80 ml;
Sour cream 15% - 250 ml;
White flour – 1 tbsp;
Dill greens – 1 bunch;
Garlic – 2 cloves;
Salt - to taste;
Pepper mixture – 1 tsp;
Lettuce leaves - 8 pcs.

How to fry chanterelles in a frying pan in sour cream

We clean the chanterelles from large debris, then fill them with cool water for 20 minutes. Gently mix to separate small forest particles, and finally rinse under running water.
Now we transfer the mushrooms into a sieve and wait for the excess water to drain.
In order not to waste time, peel the potatoes and onions. Chop the onion vegetable into cubes, and the tubers into large slices. Rinse the greens, chop them with a knife and mix with crushed garlic.
Place a frying pan over high heat, pour in vegetable oil and fry the potatoes in it until tender (15-20 minutes).

You need to salt the potatoes 1 minute before turning off. As soon as the pieces become soft and golden-crusted, place them on a serving plate lined with lettuce leaves and make a well in the potato mound (in the middle).

5. Place 2 tbsp on the vacated frying pan. butter, reduce heat to medium, then add mushrooms.

6. Cook the chanterelles in an open container until the liquid evaporates. And as soon as the pan becomes dry, add another 2 tbsp. oil, add onions and fry together, stirring, for 10 minutes.

8. Then add some salt to the mushrooms, sprinkle with pepper and herbs and garlic (reserve 1 handful of dill for the last sprinkling), simmer for another minute and turn off.

9. Place the chanterelles in a fragrant sour cream sauce in a hole in the middle of the potatoes and sprinkle the treat with dill.

You can also use this recipe to prepare an Italian-style dish at home by replacing the potato side dish with boiled rice, spaghetti or fettuccine.

Chanterelles with eggplant and sour cream

Ingredients

Eggplants (young)— 4-5 pcs. + -
Frozen chanterelles— 300 g + -
- 1 PC. + -
— 100 g + -
Mushroom bouillon cube- 1 PC. + -
— 500 ml + -
- taste + -
- ½ tsp. + -
— 100 ml + -

How to fry chanterelles with sour cream in a frying pan

And this recipe will appeal to eggplant lovers. The dish turns out very aromatic and tender. And even when cold it does not lose its charm.

If you have really young eggplants available for cooking, then you don’t need to cut off the skin from them. Otherwise, cut off the skins from the blue ones, cut the fruits into 7 mm circles, sprinkle with salt and leave to rest for 15 minutes.
Meanwhile, put the chanterelles in a frying pan and defrost them over low heat under the lid.

You can also use the microwave to defrost. If you have the opportunity to cook from fresh mushrooms, then first you should thoroughly clean them of forest debris, soak them for 20 minutes in cool water, and then rinse them under the tap.

Remove the defrosted (or soaked fresh) mushrooms from the liquid, cut into medium pieces and place in a colander to drain excess water.
The eggplants have rested, now you should drain the juice from them, squeeze the mugs themselves a little. To prepare the breading, mix the flour with the crushed half of a mushroom cube, then roll the eggplants in the resulting mixture and fry them in vegetable oil over high heat until golden brown.
Place the finished eggplants on napkins and dip them on top with the same paper napkins to get rid of oiliness.
Add just a little vegetable oil to an empty frying pan, heat the container over medium heat and place the mushrooms in it.

You need to cook the chanterelles until the moisture released disappears.

Then add oil to the frying pan, add chopped onions and fry the chanterelles until golden (8-12 minutes).
When the mushrooms are ready, combine them in a frying pan with the eggplants, pour in sour cream, sprinkle with the other half of the mushroom cube, pepper and salt to taste. Simmer the dish covered over low heat for 20 minutes.

If you don’t yet know what unusual and at the same time simple dish to serve when guests arrive, then be sure to try frying chanterelles in a frying pan with sour cream, potatoes or eggplant, as you like. The finger-licking effect is guaranteed to be achieved!

With the onset of mushroom season, it becomes possible to diversify the menu with mushroom dishes, where each variety of mushroom is tasty in its own way. But it was chanterelles that many of us fell in love with for their unsurpassed taste and beneficial properties.

I will tell you how to cook chanterelles in sour cream on the pages of this article. Read, cook, you won’t regret it!

What you will need

Chanterelle mushrooms 500 grams (more is possible).
Onions 2-3 onions.
Sour cream 200 grams.
Ground black pepper (a little).
Salt.

Cooking chanterelles fried in sour cream

Step 1

Chanterelles in sour cream are prepared by first washing the mushrooms, as they may contain a lot of grains of sand. Then large chanterelles need to be cut into smaller pieces, and small mushrooms should be left. as it is.

Then we put all this in a frying pan, add water to the top and with the lid closed, after the water boils, simmer the mushrooms for 10 minutes. Afterwards, open the lid and fry the mushrooms until the water boils away.

Step 2

At the same time, fry finely chopped onions in a separate frying pan until golden brown.

Step 3

Add sunflower oil, fried onions to the frying pan with chanterelles and begin to fry the mixture of mushrooms and onions over high heat, stirring constantly for 5-10 minutes.

Then reduce the heat to medium, add salt and pepper, add all the prepared sour cream, mix our chanterelles fried in sour cream well, reduce the heat to low, cover with a lid and simmer the almost finished dish for 5-10 minutes.

After this, the delicious chanterelles in sour cream are ready. Bon appetit!

Note to the hostess

A good combination was chanterelles in sour cream with potatoes, especially young ones. Anyone who has tried it knows how delicious it is.

When preparing chanterelles, you can also add a little finely chopped dill to this recipe at the end.

Chanterelles stewed in sour cream can be prepared by replacing sour cream with high-fat cream, and using leeks instead of onions in this recipe.

Also, along with sour cream, you can add cheese grated on a coarse grater, preferably hard varieties.

Chanterelles fried in sour cream sauce are an exquisite and interesting dish that can compete with even the most unusual recipe. Of course, they have a unique shape and a pleasant reddish color, which, when fried, reveals an enviable blush. Experienced chefs claim that forest chanterelles are one of the most delicious mushrooms in the world. Especially if you choose the right recipe.

Forest chanterelles are one of the most delicious mushrooms in the world.

For example, stewed or fried chanterelles in sour cream will decorate any table. They can be served not only on a holiday, but also when all family members gather at the dinner table - on a regular weekday. There are various recipes. All of them reveal the facets of the taste of this incredible product.

Chanterelles in sour cream

To fry this edible product, you do not need any special skills. Especially when it comes with one of the universal sauces. In order to prepare chanterelles according to this recipe, you must first prepare the following ingredients:

mushrooms - 600 g;
low-fat milk product - 300 g;
two medium onions - 150 g;
a couple of sprigs of parsley;
ground black pepper - 3-4 pinches;
vegetable oil;
salt.

Cooking method:

Figure 1. Before serving, sprinkle the dish with finely chopped parsley and mix thoroughly.

Before you start the cooking process, you need to wash and clean the red tails. Then the larger ones should be cut into two or four parts. If they are very small, then it is better to leave them untouched.
The main ingredient is chopped and placed in a frying pan. Then everything is poured with boiled water. Moreover, they do this so that its level is 2/3 lower than the mixture. Salt and put on fire.
Bring everything to a boil and cover with a lid. The product is cooked in this state for at least ten minutes.
After this, remove the lid from the pan and cook for another quarter of an hour (until the excess moisture evaporates).
The onions are cut into small squares and fried until golden brown.
After evaporation, oil is poured into a frying container and the sautéed fried onion is added. The entire mixture is stirred for 7 minutes. After this, add sour cream in small portions.

Simmer over low heat (without removing the lid) for five minutes. Before serving, sprinkle everything with finely chopped parsley and mix thoroughly. Picture 1.

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Mushrooms with chicken fillet

If you want something more satisfying, then you should use recipe No. 2. To do this, you need to prepare:

peeled mushrooms - 0.5 kg;
low-fat sour cream - 300-350 g;
chicken breasts - 250 - 300 g;
onions - 1 piece;
butter and vegetable oil;
greenery;
salt and pepper.

Cooking method:

Figure 2. Mushrooms with chicken fillet are best served with fried potatoes.

The peeled “saffron milk caps” are washed and drained in a colander. This is done in order to get rid of excess moisture.
Then the chanterelles are cut into small pieces.
Chicken fillet is washed and cut into strips of medium thickness.
The onion is peeled and cut into four parts.

Place a piece of butter in a frying container and melt it, then add vegetable oil.
The chicken is fried until golden brown for five to seven minutes. Don't forget about stirring.
The poultry is salted and peppered to taste.

Place the red caps and legs into the emptied frying pan, add a little water and boil for several minutes.
All excess liquid is evaporated.
Add a little oil and fry for three minutes.

Place the chicken and red tails in a frying pan and fry along with the onion over low heat for twenty minutes.
After this, add the dairy product and mix everything thoroughly.

Cover tightly with a lid and simmer for ten minutes.
Remove from heat, sprinkle with pepper and salt, add herbs.

Let the dish cool. Serve with fried potatoes. Figure 2.

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Mushrooms with tender potatoes

The whole lunch can be replaced by another recipe - mushrooms with potatoes. The ideal ingredient in this case would be new potatoes, but regular ones will do just fine.

To start cooking, you should take care of the following components:

Figure 3. To prepare chanterelles, the ideal ingredient is new potatoes.

chopped and peeled chanterelles - 1 kg;
new potatoes - 800 g;
medium fat sour cream - 400 g;
onion - 200 g;
parsley and dill;
salt;
ground black pepper.

Cooking method:

The potatoes are washed under running water, peeled and boiled in a separate pan, lightly salted. A quarter of an hour before the potatoes are ready, remove them from the heat. It is allowed to cool slightly and cut into pieces. The onion is cut into small squares.
Fry the onion until golden brown. Add the stems and caps and cook until all excess moisture has evaporated. The mixture is salted.
Add potatoes, add sour cream and simmer until fully cooked for another quarter of an hour.
Before serving, everything is decorated with herbs and pepper. Figure 3.

Roasted saffron milk caps fried in oil or stewed in sour cream are delicious served with potatoes or rice. Recipes for fried chanterelles are varied: you can simply fry mushrooms with onions, or you can add sour cream, cream, herbs, spices, garlic and even dry wine. It will be delicious.

List of ingredients:

2 liters of forest chanterelles;
0.2 liters of sour cream;
one onion.

Fried chanterelle mushrooms in sour cream - step-by-step recipe with photos:

For stewing, a deep frying pan with a thick bottom or a slow cooker is best suited. Wash the chanterelles thoroughly.

Cut into large pieces. There is no need to cut small mushrooms, divide large ones into three parts, medium ones into two.
Boil in boiling water for 5-7 minutes, no need to add salt to the water.

During this time, the wild mushrooms will be almost ready. Place the mushrooms in a colander and let the water drain completely.
Finely chop the onion.

Grease the bottom of the frying pan generously with odorless vegetable oil and place the pan over high heat. Heat the oil well and add chopped onion. Fry for about one minute until it becomes translucent.

Add the boiled chanterelles, reduce the heat to low and fry for 2 minutes, stirring constantly.

Pour in sour cream and simmer for about 8-10 minutes with the lid closed or slightly open.

If the bottom of the dish is not thick enough, then you should not leave the mushrooms unattended and stir them in time.

Stewed chanterelles go best with boiled new potatoes. The sweet-sour taste of sour cream and mushrooms goes well with the delicate taste of potatoes, so it is better to serve saffron milk caps in this way.

A simple recipe for fried chanterelles with onions and garlic

Chanterelles are mushrooms that are loved by both adults and children. With all this, forest mushrooms are not just tasty, but also a very healthy and nutritious dish that every person should eat, at least occasionally. Meanwhile, not everyone knows how to properly cook chanterelles at home.

Therefore, we will tell them how to fry chanterelles deliciously. What products are needed and what is best to serve with a delicious mushroom dish.

Serving delicious fried wild chanterelle mushrooms with any side dish is sufficient. In this case, the side dish can be potatoes (fried, boiled whole or mashed), pearl barley, rice.

Today there are many, sometimes very complex recipes for cooking chanterelles. We will tell you how to fry chanterelles not only tasty, but also quickly. Write it down!

To prepare take:

fresh mushrooms, a kilo and a half;
onions 2 heads (you can use white onions);
3-4 cloves of garlic;
greens, salt - to taste;
oil for frying (either refined vegetable or olive).

How to properly cook fried chanterelles with garlic and onions, step-by-step recipe:

The harvested mushrooms should be thoroughly washed, where there is dirt on the stalk or caps, cleaned and cut off. Slice the mushrooms. There is no need to cut small ones, leave them whole. Cut medium and large ones in half or into several pieces.

There is no need to chop the mushrooms finely; the pieces should be large. Pour the prepared mushrooms into the pan, fill them with water until they are just covered, and set to cook.

Attention!

It is important to cook the mushrooms before frying. This should be done at least 15, and preferably 20 minutes from the moment the water boils.

While the chanterelles are cooking, let's take care of the rest of the ingredients. We peel the onion and garlic from the top layer - the husk. Cut the onion into rings, if they are small heads. If you cut large onions, it is best to cut them into half rings. Cut the garlic into thin slices or lengthwise slices.

Add frying oil to a high frying pan, let it heat well, add the onion and garlic. Reduce the heat to low and, stirring the ingredients, simmer until the onion turns a yellowish-golden color and is soft in consistency.

After 15-20 minutes of the cooking process, remove the food from the stove and drain the water from the mushrooms. You can drain the boiled chanterelles in a colander and wait until the liquid drains.

As soon as the onion acquires a pleasant golden hue during frying, add the mushrooms to it, stir, turn up the heat and, without covering the lid and constantly stirring with a wooden spatula, cook for 20-25 minutes.

Mushroom dishes should be prepared uncovered (without a lid). Mix the products only with a wooden spatula and very carefully so as not to damage the shape of the mushrooms. The chanterelle mushrooms are ready when they change color to a darker color and the onions turn a caramel color.

When the mushrooms are ready, salt and pepper them, add finely chopped greens to taste, reduce the heat to the lowest setting, cover the food with a lid and keep on the fire for 3-4 minutes.

Fried aromatic chanterelles with garlic and onions are ready! Before serving, you can sprinkle them with a little lemon or lime juice and garnish with sprigs of dill or any other herbs.

Recipe for fried chanterelle mushrooms with onions and sour cream

For cooking you will need:

mushrooms - 1.3 kilograms;
sour cream (it is better to take 20-25% fat) – 7-8 tablespoons;
medium sized onion;
salt and fresh herbs (optional) - to taste;
oil for frying (olive, vegetable).

How to fry chanterelles with onions and sour cream:

Chanterelles fried with onions in sour cream are prepared at the first stage in the same way as mushrooms with onions and garlic. The mushrooms are washed, peeled, boiled, the onion is fried without garlic, and mushrooms are added to it. But then the process is a little different.

4-5 minutes before the dish is ready, add sour cream to the mushrooms and onions in the frying pan, salt everything to your liking, stir and close the lid. After the allotted time, turn off the heat and leave the mushrooms covered for another 2-3 minutes.

Before serving, place deliciously fried chanterelles with sour cream as a side dish or in a separate beautiful dish, sprinkle with fresh herbs on top.