Mushrooms must be loved: they produce surprisingly delicious dishes. And from all that are recognized as edible. So there is no need to hunt exclusively for mushrooms: chanterelles in cream, for example, can be a real delicacy that even an avid gourmet will not refuse. And you can cook them in several different ways.
Finnish Chanterelle Cream Soup
We borrowed the recipe from the Finns, but they say that soup is popular throughout Scandinavia. Will we join the fans of this dish?
We need a liter of chicken stock. The meat can be disassembled and returned to the base, or you can put on the preparation of the second, that's how the hostess wants. We take a pound of mushrooms; we carefully wash them and cut the legs slightly. Soaking chanterelles is not required. If they are large, cut in half or quarters. In a thick-bottomed pan, melt a piece of butter, let the chopped onion and two garlic cloves in it. When they become transparent, add mushrooms. Stew them briefly, five minutes will be enough. In the allocated juice, stir a little sprinkled with three tablespoons of flour. Once the mass is homogeneous, pour in the hot broth, season it with pepper and salt, and add a glass of heavy cream. Hold for another ten minutes on the stove, remove and pour into plates. Creamy chanterelle soup is eaten with lots of parsley. And it’s better to cut black bread for it.
Recipe Refinement
In the original recipe, chicken stock is required. However, some housewives tried to experiment and claim that the soup of chanterelles with cream when using beef turns out to be even more intense and piquant. Pork is rejected by all culinary specialists: it turns out to be greasy, and the meat “clogs” both the aroma and taste of mushrooms. With a turkey base, by the way, the result is recognized as magnificent and richer in taste.
Cream fried chanterelles
Soup is good, but not enough. Mushrooms for the second - the right choice of each true esthete. And to build it is simple. We take onions at the rate of 2-4 weighty heads per kilo of the main product. Onions are cut in half rings, which are allowed in butter (again creamy) until a pleasant golden color. Next, lay the chanterelles and add fire, but not excessively. As mushroom juice appears, squeeze a clove of garlic, mix and hold the pan on the burner until the excess liquid evaporates. Then pour a 200-gram glass of cream. At the same stage, pour a crumbled bunch of dill. We fasten the fire to a minimum and stew the chanterelles in cream for no longer than 10 minutes. Despite the ease of handling, the dish is delicious.
Chanterelles with cream: recipe from Italy
This time, all culinary efforts will give a full meal, which can be served on the second. Or offer for dinner (and it will definitely appeal to all eaters). Separately, we cook pasta of your favorite variety and type. Under the mushrooms, we heat the vegetable oil - it should not be much, about a spoonful of 150 grams of chanterelles. In it we make frying from a large chopped onion and sufficiently large garlic cloves (two pieces). When the type of frying begins to suit, we fill in the mushrooms cut at our discretion, crush them with chopped basil, preferably fresh, and simmer until the liquid deemed excessive is evaporated. Then pour the cream (half a cup, fat content does not play a special role for this recipe) and expect to boil. The final touch: cut the tomato into quarters, remove the seeds, cut into strips and add to the pan. As it boils, season with your favorite spices, spread on top of the pasta and sprinkle the chanterelles in cream with grated cheese. Of course, in the preferences of parmesan, but any other hard variety is not worse.
But what about without potatoes?
Our people can hardly imagine a normal diet without their favorite tubers. Please: here you have chanterelles in cream, the recipe of which includes potatoes.
First, fry chopped onions, then add mushrooms to it. At the same moment and add salt. After mixing, cover the dish with a lid and simmer until the chanterelles are ready. Do not forget to interfere!
Now the sauce. For him, mix a quarter liter of 10 percent cream with crushed garlic, salt, chopped herbs and ground pepper (you can - with a mixture of different varieties of peppercorns).
Now we take a heat-resistant dish, lay out small pieces of oil along the bottom and begin to fill. The first layer is potato straws, the second - mushrooms with onions, another layer of potatoes will serve as a “lid”. On top, put a few more cubes of butter and pour the cream sauce. Roasting will take about forty minutes, after which you can enjoy satisfying your appetite!