Wonderful mushroom - chanterelle. Its appearance alone is worth it! Beautiful, bright, elegant. When you look at him, it immediately becomes clear where his name came from, because the color is very similar to the color of the fur of the forest beauty - the fox, and the shape is similar to the outline of the muzzle of the same cunning predator. In addition to pleasing to the eye appearance, lovers of mushrooms respect the availability of chanterelles. In Western countries they are considered a delicacy, but here, in Russia, they can be harvested from the beginning of summer until the end of the mushroom season, because for their growth they are very suitable for our birch, coniferous and mixed forests. And chanterelles are never wormy, which is also one of their advantages, because it makes their collection and processing more comfortable. Undoubtedly greater than many other mushrooms, the benefits of chanterelles. They are widely used in many folk recipes.
Chanterelle dishes have an unforgettable taste. Like any other mushroom, chanterelles can be cooked in various forms: stewed, fried, baked, included in salads, toppings of pies and pies, as well as cook the first dishes from them. Chanterelles with sour cream have an unusually delicate taste. It is about him that we will talk in the article. Consider several options for dishes, each of which is undoubtedly delicious. Everyone will choose a recipe for themselves, which can subsequently become "branded".
Option 1. Chanterelles fried in sour cream
The easiest and budget option. For cooking you will need: mushrooms - about 500-600 grams, a 200-gram jar of sour cream with a fat content of 15-20% and salt. Rinse the chanterelles thoroughly, because we will not pre-boil them, but proceed to cooking immediately. After the water drains from the mushrooms, cut them. If the chanterelles are not large, then you can skip this step, whole chanterelles in sour cream look more beautiful on a plate. Next, heat a deep frying pan. No oil is needed at this stage. We place the prepared mushrooms there and fry them, not forgetting to stir, over high heat for about 10-15 minutes. Chanterelles will decrease in size and actively secrete juice. After the specified time, the juice must be drained, it will come in handy for making the sauce. We ourselves continue to fry the mushrooms, stirring. Add a little vegetable oil if the mushrooms stick to the pan. Determine the state of readiness by eye, chanterelles should lightly brown. At this time, prepare the sauce: mix in a separate bowl the juice that we drained, and sour cream. Pour it into a pan with mushrooms and perform the last action, which will allow you to get delicious chanterelles in sour cream: let it cook for almost 10 minutes under the lid, not forgetting to reduce the fire.
Option 2. Baked chanterelles in sour cream
For cooking, you will need chanterelles - the same amount is noticeably the same, oil - about 50 grams, onion, a jar of sour cream (200-250 grams), paprika - about 7-8 tablespoons, it will give a brighter color and aroma, about 3 tablespoons of lemon juice , a little (about a teaspoon) flour, 100 grams of cheese, 3 cloves of garlic, salt, spices, herbs - to taste.
Cooking "Baked Chanterelles in Sour Cream" will also not cause difficulties, despite the more impressive composition of the products.
So, we are preparing the products. My mushrooms, we clean the onions and garlic, chop the greens. Fry the onion in oil in a pan. Then add paprika, mix and spread the mushrooms, cover and leave to simmer for 40 minutes in our own juice. It is better to make the fire medium. Next, open the lid, add chopped garlic and leave on fire without a lid. Ready-made mushrooms will be fried, due to the fact that the liquid will evaporate. Now you need to make sour cream sauce. To do this, half the cooked sour cream should be mixed with flour and a small amount of water. Pour the fried chanterelles with the mixture and stew for a short time, about 5 minutes. The sauce should cover the chanterelles to half. If there is more of it, then put it out for some more time until its level drops. Now you can add the remaining sour cream, herbs and grated cheese and place the almost finished dish in the oven. Briefly, for 5 minutes, until the cheese layer melts.
If there is no desire or opportunity to bake chanterelles in sour cream in the oven, you can also get very tasty mushrooms by skipping the last point, that is, you do not need to put them in the oven.