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Chanterelles in sour cream with onions

0
1000
Kitchen Eastern European
Calorie content 101.5 kcal
Portions 5 port.
Cooking time 50 minutes
Proteins * 2.2 gr.
Fats * 8.9 gr.
Carbohydrates* 7.9 gr.
* per 100 gr. product
Chanterelles in sour cream with onions
Content

I love autumn for its rich harvest of various mushrooms. During this period, I want to prepare as many autumn gifts as possible. But first you need to cook a tender and juicy dish - chanterelles in sour cream with onions. This dish will go well with any side dish and will bring you an unforgettable gastronomic pleasure.

Ingredients

Cooking process

step 1 out of 7
First of all, wash the young potatoes thoroughly, place in a saucepan, cover with cold water and put on medium heat, bring to a boil and cook for about 20 minutes. Go through the chanterelles and clean them of debris, rinse them well in cold running water. Put them in a strainer or colander and leave for a while to allow excess liquid to glass.
step 2 out of 7
Peel the onions and rinse well under cold running water, then cut into small cubes.
step 3 out of 7
Put a deep frying pan over medium heat and heat well, add the required amount of butter. Send the chopped onions to a preheated pan and fry until translucent.
step 4 out of 7
Then lay out the prepared chanterelles and fry until golden brown, stirring occasionally. Cook over moderate heat until all of the mushroom juice has evaporated. This may take about 10-15 minutes. Season with salt and black pepper to taste. Mix thoroughly.
step 5 out of 7
Then add the required amount of sour cream and mix well and cook for another 10-15 minutes over low heat, stirring the juicy dish occasionally.
step 6 out of 7
Rinse the dill and parsley greens thoroughly under cold running water, shake off excess moisture and finely chop with a sharp knife. Add to skillet and stir thoroughly, then remove from heat.
step 7 out of 7
Drain the finished potatoes and serve together with fragrant chanterelles in sour cream and onions on the table in portions.

Bon Appetit!

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