Kitchen appliances and utensils
- hob;
- colander for washing mushrooms;
- deep large pan or stewpan;
- spoon;
- pot for cooking potatoes;
- cutting board;
- knife;
- plates for ingredients.
Ingredients
- Fresh chanterelles - 600 g
- Potato - 3 pcs.
- Onions - 1 pc.
- Garlic - 1 head of young garlic or 2 cloves of old
- Sour cream - 300-400 ml
- Vegetable oil - 100 g
- Fresh dill and parsley - 5-7 branches of each type of greenery
- Salt, black pepper - to taste
Step cooking
- We clean the mushrooms by washing thoroughly from sand and dirt. Then we recline in a colander and let drain water.
- We heat the pan and pour the chanterelles into a dry pan. Dry the chanterelles in a pan over high heat, stirring occasionally.
- Simultaneously with the process of ridding excess moisture of mushrooms, peel 3 potatoes from the peel and boil until almost ready in a separate pan.
- We clear the large head of onion, shred the quarters of the rings, set aside.
- For 5-7 branches of fresh parsley and dill, cut not too finely.
- Meanwhile, the water from the mushrooms evaporated. When this happened, put the chanterelles in a separate bowl.
- Cooking vegetable oil (olive or not fried sunflower, about 100 g) is poured into a hot pan, where mushrooms were dried before.
- Dip the chopped onion into the oil, fry for 2-3 minutes over high heat, and then muffle the fire and fry the onion until golden, stirring occasionally.
- Cut a small head of young garlic into small cubes. If the garlic is old, then take 2-3 cloves and chop them finely on the board.
- When the onion in the pan becomes transparent and begins to acquire a golden color, add the mushrooms, fry for 2 minutes on high heat, and then another 4 minutes - on average.
- We report garlic to onions and mushrooms, mix, salt, and pepper. Put salt and pepper as much as you like.
- Mix and add 300-400 g of sour cream. We take sour cream with a fat content of 15%. But if the sour cream is very thick, then you can dilute it by pouring 100 g of hot water into the pan.
- Again, mix the contents of the pan, and then lay among the mushrooms and onions sliced boiled potatoes in rings. We leave everything to be put out for 5 minutes, try, if necessary, still add.
- At the very end, add chopped greens. We cover and leave for 5 minutes on low heat so that the ingredients are saturated with each other's tastes.
Did you know? The most time-consuming part of the recipe is the preparation of mushrooms. To get rid of fine dirt and chips, wash the chanterelles in a deep bowl, then rinse with running water. Large mushrooms need to be cut into pieces, small can be cooked whole.
Video recipe
If you still have any questions, see how the process of cooking on the video goes.
According to today's recipe, a complete second course is obtained. Hot chanterelles in sour cream and stewed potatoes will not leave indifferent any of those sitting at the table. Cook the chanterelles in sour cream and write about your impressions.
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