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Chanterelles in sour cream - choose the best recipe

A wonderful mushroom is a fox. Only its appearance is worth it! Beautiful, bright, smart. When you look at it, it immediately becomes clear where its name came from, because the color is very similar to the color of the fur of a forest beauty - the fox, and the shape is similar to the outlines of the muzzle of the same cunning predator. In addition to the pleasing eyes of appearance, mushroom lovers respect the availability of chanterelles. In Western countries, they are considered a delicacy, but in Russia, they can be harvested from the beginning of summer and until the end of the mushroom season, because they are very suitable for growing so common in 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. Undeniably greater than many other mushrooms, the use of chanterelles. They are widely used in many folk recipes.

Dishes from chanterelles have an unforgettable taste. Like any other mushrooms, chanterelles can be cooked in various forms: stewed, fried, baked, include them in salads, pie and pie fillings, and cook first dishes from them. Chanterelles with sour cream have an unusually tender taste. That's what we'll talk about in the article. Let's consider several variants of dishes, each of which, undoubtedly, is delicious. Everyone will choose a recipe for himself, which can later become "branded".

Option 1. Chanterelle fried in sour cream

The most simple and budget option. For cooking you need: mushrooms - about 500-600 grams, 200-gram jar of sour cream with fat content of 15-20% and salt. Rinse the chanterelles thoroughly, because we will not boil them beforehand, but we will start cooking immediately. After the water flows from the mushrooms, cut them. If the chanterelles are not large, then this step can be skipped, whole chanterelles in sour cream look more beautiful on the plate. Next, warm up a deep frying pan. At this stage, oil is not needed. We put the prepared mushrooms there and fry them, not forgetting to stir, on a strong fire for about 10-15 minutes. Chanterelles will decrease in size and actively allocate juice. After the specified time, the juice must be drained, it will be useful for preparing the sauce. We continue to fry ourselves, stirring. Pour a little vegetable oil, if the mushrooms stick to the frying pan. The state of readiness is determined by eye, the chanterelles should lightly brown. At this time, prepare the sauce: mix in a separate bowl of juice, which we drained, and sour cream. Pour it into a frying pan with mushrooms and perform the last action, which will allow you to get delicious chanterelles in sour cream: let's sink under the lid of the almost ready dish for 10 minutes, without forgetting to reduce the fire.

Option 2. Baked chanterelles in sour cream

To prepare the dish you will need chanterelles - noticeably the same amount, butter - about 50 grams, onion, a can 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) of flour, 100 grams of cheese, 3 cloves of garlic, salt, spices, greens - to taste.

Preparation of the dish "Baked chanterelles in sour cream" will also not cause difficulties, despite the more impressive composition of the products.

So, we are preparing the products. Mushrooms mine, onions and garlic is cleaned, we chop the greens. In a frying pan fry in onion onions. Then add the paprika, mix and spread the mushrooms, cover with a lid and leave to stew in your own juice for 40 minutes. Fire is better to make a medium. Then open the lid, add crushed garlic and leave on fire without a lid. Ready mushrooms will be fried, thanks to the fact that the liquid will be evaporated. Now you need to prepare sour cream sauce. To do this, half the cooked sour cream should be mixed with flour and a small amount of water. With the mixture obtained, pour the fried chanterelles and for a short time, about 5 minutes, put out. Sauce should cover chanterelles to half. If it is more, then extinguish some more time until its level drops. Now you can add the remaining sour cream, greens and grated cheese and place the almost ready dish in the oven. Not for long, for about 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 delicious mushrooms, skipping the last point, that is, you do not need to put it in the oven.

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