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Chanterelles with potatoes in sour cream is a fragrant and simple dish that combines tenderness, satiety and the amazing taste of mushroom pulp. The sour cream sauce envelops the ingredients, making the roast both rich and tender. The mushroom treat can be fried in a frying pan, baked in the oven or stewed in a slow cooker.
Preparing chanterelles for frying with sour cream and potatoes
Before frying mushrooms, they should be properly prepared. Raw materials from the forest or from the store must be thoroughly washed and cleaned.
Step-by-step process for preparing chanterelles:
- If the raw material is dry without dirt, you need to cut off the edge of the stem that was in the ground and tap the head with the back of the knife.
- Rinse the mushrooms under running cool water.
- Do not soak, as the pulp becomes saturated with liquid, like a sponge, and loses its unique crunch.
- Chanterelles, compared to other mushrooms, are cleaner in terms of bacteria content, but if there are concerns, it is better to boil the raw materials in salted water for a minute.
- Strain and dry with a waffle towel.
- Cut large specimens into medium pieces, and leave small mushrooms whole.
How to fry chanterelles with sour cream and potatoes
Fried potatoes with chanterelles in sour cream is a hearty and rich dish with a bright taste that reveals itself differently when fried and stewed. Branches of herbs, spices and garlic can add a special piquancy to the treat.
How to fry chanterelles with potatoes in sour cream in a frying pan
Ruddy potato slices with rich mushroom pulp are perfect for a hearty dinner with a light vegetable salad of cucumbers and tomatoes.
Product set:
- 1 kg of potato tubers;
- frozen or fresh mushrooms;
- large onion;
- clarified butter – 4 tbsp. l.;
- 2 cloves of garlic;
- 5-6 branches of parsley;
- a pinch of finely crushed salt and aromatic pepper.
Step-by-step recipe for frying chanterelles:
- Chop the onion into cubes and fry in hot oil until golden.
- Cut the mushrooms into small slices and add to the onion, mix and fry under the lid for a quarter of an hour to evaporate excess moisture from the pulp.
- Season the dish with salt and pepper as desired.
- Peel the potatoes, chop into thin cubes, wash and place in a colander to dry.
- Fry the cubes in hot oil in an uncovered frying pan with salt and pepper.
- The slices should have a crispy crust.
- Press the garlic cloves with a press, finely chop the greens.
- Place the fried chanterelles in the potatoes, add parsley and garlic, stir and fry for 2-3 minutes.
How to cook chanterelles with potatoes and sour cream in the oven
Cooking rich chanterelles in the oven is a great recipe for a complete family dinner that does not require time or effort.
Components:
- 800 potato tubers;
- 700 g boiled mushrooms;
- 3 onions;
- 2 tbsp. l. flour;
- ½ l sour cream;
- 3 tbsp. l. oils;
- crushed pepper, fine salt and chopped parsley as needed.
Potatoes with chanterelles in the oven with sour cream can be prepared according to the following scheme:
- Place the mushrooms cut into pieces into a heated frying pan and cover with a lid to allow the liquid to evaporate.
- Add a little oil and diced onion.
- Fry until golden brown over low heat for 5-6 minutes, seasoning as desired.
- Divide the potatoes into slices, season and place in an oiled pan.
- Place the onion and mushroom fry on the plates.
- Mix sour cream with chopped herbs and sprinkle with seasonings to taste.
- Pour sour cream sauce into the mold and smooth with a spatula.
- Bake at 180 degrees for approximately 40 minutes until crispy.
How to make potatoes with chanterelles in sour cream in a slow cooker
Chanterelles stewed in sour cream with potatoes in a slow cooker are a hearty universal treat, the taste of which is loved by adults and children.
Product set:
- 700 g potato tubers;
- ½ kg of raw or shock-frozen chanterelles;
- 200 ml 15% sour cream;
- 3 cloves of garlic;
- 3 onions;
- clarified butter – 3-4 tbsp. l.;
- spices: any types of peppers, suneli hops, coriander;
- 1 tsp. finely ground salt;
- 2 tbsp. l. Provençal herbs.
The cooking process consists of the following stages:
- Pour the sliced chanterelles into the multicooker bowl over the oil.
- Cook for 5 minutes on the “Fry” mode, add the diced onion and continue cooking for another 15 minutes. without cover.
- Divide the potatoes into strips and add them to the mushrooms along with sour cream.
- Set the “Extinguishing” mode and the timer to 40 minutes, close the lid.
- Season the dish with seasonings, salt and sprinkle with Provençal herbs. Add chopped garlic and stir.
- Leave for 10 minutes, turning on the “Warming” function.
- Serve with homemade pickles and sliced cucumbers and tomatoes.
Recipes for fried chanterelles with potatoes in sour cream
Recipes for cooking chanterelles in sour cream with potatoes allow you to diversify the family menu. Cooking methods change the flavor of the delicacy, and different spices can emphasize the pleasant aroma.
A simple recipe for chanterelles in sour cream with potatoes
Ruddy slices of chanterelles with fried potatoes in a creamy sour cream sauce are delicious and aromatic.
Product set:
- 800 g fresh chanterelles;
- ½ kg of potato tubers;
- a glass of 20% sour cream;
- a head of young garlic;
- 3-4 tbsp. l. refined oil;
- 1 tsp each fine salt and freshly crushed pepper.
Fried chanterelles with potatoes and sour cream will turn out rosy and tasty according to the scheme:
- Place mushroom slices in a frying pan on heated oil. Fry until golden brown.
- Chop the potato tubers into strips and cover with water for 15 minutes. and dry.
- Add mushrooms and cook until golden, stirring with a spatula.
- Chop the garlic, add to the potatoes, season with salt and pepper.
- Add sour cream and fry for 5 minutes.
- After 10 minutes of infusion, serve the dish.
Potatoes with chanterelles in a frying pan with sour cream, onion and garlic
If you fry chanterelles with sour cream and potatoes, you will get a rich dish for the whole family.
Set of cooking products:
- 1-1.5 kg of mushroom raw materials;
- a pair of onion heads;
- 4 cloves of garlic;
- a pinch of salt;
- 1 tsp. chopped greens;
- 200 ml low-fat sour cream;
- 3 tbsp. l. oils without aroma.
Step by step cooking method:
- Chop the onion into half rings and divide the garlic into slices.
- Add pieces of garlic and onion to the oil, simmer until the garlic turns golden brown.
- Place large pieces of chanterelles in a frying pan and fry without a lid for 25 minutes.
- Mushrooms are cooked when their flesh changes color and the onions become caramelized.
- Season the dish with pepper and salt, add chopped herbs to taste, reduce heat and simmer for 4 minutes with the lid closed.
When serving, the dish can be sprinkled with lemon juice and decorated with dill branches and a slice of lime.
Fragrant chanterelles in a pot with sour cream and potatoes
Chanterelles stewed in sour cream with potatoes, cooked in pots, simmer in their own juice, this makes them soft and nutritious.
Required grocery set:
- 600 g of tubers with chanterelles;
- 500 ml of high-quality sour cream;
- 2 onions;
- a pinch of salt and freshly crushed black pepper;
- slice 50 g butter;
- 100 g cheese shavings.
Chanterelle roast with potatoes in sour cream:
- Chop the main ingredients into cubes, season and combine with chopped onion rings.
- Pour sour cream over the products and sprinkle with pepper.
- Grease the inner surface of the pots with oil, place the chopped products in sour cream inside and sprinkle with cheese shavings.
- Bake at 180 degrees for about 1.5 hours.
Serve the casserole dish with a sprinkle of chopped parsley and a slice of crusty bread.
Fried chanterelles with potatoes in sour cream and walnuts
A savory dish with a rich mushroom flavor, shaded with nuts and seasonings, worthy of a holiday menu.
Required set of products:
- 300 g boiled mushrooms;
- 5 potato tubers;
- a head of young garlic;
- ½ cup 20% sour cream;
- a handful of pomegranate seeds;
- ½ cup nut kernels;
- a pinch of oregano, black pepper and suneli hops.
Step-by-step cooking process:
- Heat a frying pan with oil, place chanterelles, nut kernels and seasoned salt in it.
- Mix, reduce temperature and simmer for 20 minutes. under a closed lid.
- Pour in sour cream and simmer for 10 minutes, sprinkle with a handful of pomegranate seeds and turn off the heat.
- Fry the potatoes cut into pieces, add salt and seasonings.
Calorie content of the dish
The energy value of chanterelles with potatoes and sour cream is quite high. The indicators are per 100 g:
- 8 g fat;
- 7 g proteins;
- 9 g carbohydrates.
The energy value of the dish is 260 kcal/100g. The fat content of sour cream, the amount of butter and cheese in the composition can add calories.
Conclusion
Chanterelles with potatoes in sour cream are a universal delicacy for a nutritious lunch or afternoon snack. The chanterelle slices become crispy and fried, the potatoes are soaked in mushroom juices, and the sour cream sauce envelops the ingredients and brings the taste of the dish together.
