Delicate chanterelle sauce with sour cream. Chanterelle sauce with sour cream Creamy mushroom chanterelle sauce

21.03.2024 | Style and fashion

If you don’t know what mushrooms to make sauce from, make chanterelle sauce. The rich aroma, taste of wild mushrooms and a very pleasant yellow-orange hue will make you fall in love with it from the first try.

For the sauce, take medium-sized mushrooms collected in environmentally correct places, since mushrooms perfectly absorb any substance.

To make the sauce, carefully inspect the mushrooms and remove any worms, rotten or dry ones. Clean off dirt from the tips of the legs or trim them; there should be no debris left on the caps.

If you prepare the sauce with dairy products (sour cream or cream), be sure to choose a natural product made without substitutes or vegetable fats.

Do not overdo it with spices - they will overwhelm the taste and aroma of the mushrooms.

Simple sauce

We are preparing the easiest mushroom sauce from chanterelles - we will need a minimum of ingredients and very little time.

Ingredients:

fresh sorted, washed and peeled chanterelles – 1 kg;
odorless unrefined sunflower oil – 50 ml;
round onion – 300 g;
table salt without additives – 2 pinches.

Preparation

The ideal chanterelle sauce for meat is prepared according to the “nothing extra” principle. Therefore, we put the mushrooms in a saucepan, pour in water and cook for a quarter of an hour. You can add a couple of bay leaves or a few peas of allspice, but the taste will be different. Meanwhile, peel and finely chop the onion. Heat the oil until lightly smoky and begin to fry the onions. By this time the mushrooms should be boiled. Drain the water, cool slightly and chop the mushrooms as much as possible using any convenient device. Add the mushrooms to the golden onions and simmer until the consistency we need. At the end, add salt and serve with meatballs, cutlets, and fried chicken. This chanterelle sauce is also good for spaghetti, buckwheat,...

Add a creamy tint

The combination of mushrooms and cream is even tastier, so feel free to buy either natural cream made from whole milk with a fat content of at least 18%, or.

Ingredients:

chanterelles, prepared in advance - 1 kg;
oblong onions - 4 pcs.;
iodized sea salt – 1 tbsp. spoon without slide;
cream – 100 ml, or sour cream – 150 g, or soft cheese – 70 g;
butter “Peasant” or similar – 100 g.

Preparation

Of course, such a chanterelle sauce with sour cream and butter will be very high in calories; if you want to make it lighter, use less fatty cream and vegetable oil. Boil the mushrooms for 20 minutes, while they are cooking, finely chop the onion and start sautéing it. Add chopped mushrooms when the onion becomes soft and simmer until all the liquid has evaporated. Add salt and sour cream, cream or finely grated cheese. Remember that chanterelle sauce with cream or sour cream cannot be boiled - just warm it up and turn it off immediately. But the cheese sauce can be heated longer. You can invent your own chanterelle sauce using these recipes as a basis for creativity.

To begin, wash the fresh chanterelles in a large cup of water to remove debris – needles and sand. You will not find worms in chanterelles; these are probably the only mushrooms that are not susceptible to pests. We cut the large chanterelles, leave the small ones as is.

Place the washed mushrooms in a saucepan and fill with cold water. Bring to a boil and cook for literally 10-15 minutes. Then immediately drain into a colander. This way, we remove all the remaining dirt from the mushrooms, and they will not be tough or bitter.

While the broth is draining from the mushrooms, prepare the onions. Instead of onions, you can use leeks or shallots. But, nevertheless, onion is more familiar, and even after frying it turns out tastier and juicier.

Peel and cut the onion into half rings. Heat vegetable oil in a frying pan. You can add a teaspoon of butter, then the taste will be more delicate. Place the onion in a frying pan and fry over moderate heat for about 10 minutes, stirring until the onion turns golden.

Now put the chanterelles, from which the water has already drained, into the frying pan. Increase the heat to maximum and fry everything together for three minutes, stirring constantly. If you fry over low heat, the mushrooms will add a lot of moisture and the frying time will increase to 10-15 minutes.

Now add sour cream and chopped herbs as desired. Dill goes well with this dish, but parsley, thyme and other herbs you love won't ruin the taste. Mix everything, cover with a lid and reduce the heat to moderate. Simmer for literally 5 minutes. If you want mushrooms in the gravy, add water or broth (vegetable, mushroom or chicken).

It is best to use homemade or store-bought sour cream for mushrooms, but it should be 20-25% fat.

At the end of cooking, add salt and pepper to taste.

The ideal side dish for fried chanterelles with sour cream in a frying pan would be boiled or baked new potatoes.

Baked chanterelles with sour cream and cheese in the oven

Light and tasty mushrooms - chanterelles. In cooking, they occupy one of the first places in recipes with mushrooms. They are easy to prepare, and dishes made from them are eaten in one fell swoop. Baked or stewed chanterelles in sour cream in the oven will be an excellent dinner or part of lunch.

Ingredients:

chanterelles – 500 g;
onions – 1 pc.;
sour cream – 8-9 tbsp. l.;
vegetable oil – 1 tbsp. l.;
butter – 1 tsp;
hard cheese – 100 g;
salt – 2-3 g;
fresh spicy herbs (thyme) – 20-30 g.

Recipe:

We sort through all the mushrooms. We take out excess debris and, if necessary, clean the caps and legs with a knife. We put them in a cup of water and put them in the sink. Then rinse thoroughly under running water.
Transfer the mushrooms to a saucepan and add a new portion of water. Add a little salt and boil for 3-4 minutes after boiling. This procedure will help rid the chanterelles of bitterness. Transfer to a sieve and leave the broth to drain.

In the meantime, clean and rinse the onion and herbs. Separately, thinly slice. Leave some of the thyme for garnishing the dish without chopping.
Fry the onion in a frying pan in a mixture of butter and vegetable oil until golden in color appears.
Add mushrooms, sour cream, grated cheese and herbs to the pan. Mix. Transfer the mixture to a small baking tray or mold.
Place the pan in the oven at 180C for 20-25 minutes. During this time, the mushrooms will be stewed and baked. The same recipe is suitable for baking food in a baking oven, pot or cast iron.
Garnish the finished dish with the remaining thyme sprigs and serve with wheat bread.

Fried frozen chanterelles in sour cream in a slow cooker

Try cooking mushrooms in a slow cooker; it’s no more difficult than cooking them in a frying pan. Fried frozen chanterelles in sour cream with potatoes is a delicious dish that you can’t resist! So, let's start with choosing the ingredients.

Ingredients:

frozen chanterelles – 500 g;
water – 1.5 tbsp.;
vegetable oil – 2-3 tbsp. l.;
fresh dill – 50 g;
potato tubers – 2-3 pcs.;
sour cream – 4-5 tbsp. l.;
salt - to taste;
spices - to taste.

Recipe:

Place the frozen mushrooms on the table in advance in a cup so that they have time to thaw at room temperature. Leave small mushrooms whole, and cut large ones into halves or quarters.
We are preparing other products. Wash the dill and chop finely. Peel and rinse the potatoes in cold water, then cut into small cubes.
So, how to properly cook mushrooms in a slow cooker? Place mushrooms in a bowl and fill with water. Add a little salt. Set the heat treatment mode to “Baking” for 40 minutes. But the “Quenching” mode is also suitable.
After half the time, drain the water and add butter, potatoes, sour cream and spices to taste. Stir and cook until signal.
Sprinkle with chopped dill and stir. Cook for another 10 minutes, and then place the dish on plates, it is ready.

How long should you fry chanterelles??

Until a ruddy, crispy color appears on them and all the liquid has boiled away. A quick fry over high heat is best. The frying time also depends on the number of mushrooms and their initial condition. Thaw frozen mushrooms and fry for about 15-20 minutes. Raw, not pre-boiled chanterelles are fried for an average of 30-40 minutes. Fry the boiled chanterelles for 15-25 minutes.

It is best to cook chanterelles immediately after assembly. Or no later than 10 hours later. The freshness of chanterelles can be determined by smelling them. If they have a pronounced aroma, then the chanterelles are fresh.
Before cooking, the chanterelles must be boiled for 15-20 minutes and allowed to drain. These mushrooms should not be washed so that their characteristic aroma and taste remain. Then the chanterelles are ready for subsequent cooking in any dish.
If you want to spend less time cooking, take pickled mushrooms. Drain off the marinade and add them to the dish when all other ingredients are almost ready.
Before freezing, chanterelles must be boiled, otherwise they will taste bitter.
For frying, you can use not only sunflower oil, but also any vegetable oil - olive, sesame, flaxseed, corn. And if you add a little butter to the pan, the dish will become more flavorful.
Mushroom dishes can be diversified by adding chicken pulp to the list of ingredients - raw or smoked.
Any vegetables are suitable as a side dish for chanterelles - potatoes, celery root, onion vegetables, turnips, tomatoes and cucumbers. Some of them are added to the dish during cooking, others are cut fresh and served separately, like a salad or regular salad.

To prepare mushroom dishes, do not use sharply spicy herbs - rosemary, cilantro. They will divert the main taste and aroma from the main product.
Instead of sour cream, cream of any fat content is perfect for stewing or frying chanterelles. The mushrooms will turn out very tender and tasty.

vkys.info

Recipe for mushroom sauce from chanterelles and onions with sour cream

Chanterelle mushroom sauce with sour cream can be used as a gravy for meat dishes, especially chicken. The taste of the dish will change beyond recognition under the influence of the sauce, giving it special piquant notes.

500 g boiled chanterelles;
500 ml mushroom broth;
2 onions;
1 tbsp. l. wheat flour;
50 g butter;
200 ml sour cream;
Salt - to taste.

By following the step-by-step description of the recipe for chanterelle sauce with sour cream, you can make an amazingly tasty gravy for any dish.

Dry chanterelle sauce with milk

The piquancy of dried chanterelle sauce will help highlight the taste of any dish, but it is especially suitable for poultry meat.

30 g dried chanterelles;
200 ml warm milk;
30 g shallots;
3 cloves of garlic;
1 tbsp. l. cognac;
1 bunch of fresh parsley;
200 ml cream;
1 tsp. ground black pepper;
Salt - to taste.

Dry chanterelle sauce is prepared in stages, according to the recipe described below. If you stick to it, you can prepare delicious gravy correctly and quickly.

Wash dry chanterelles, pour warm milk and leave overnight to swell.
Cut the shallots into small pieces, chop the garlic into cubes, chop the herbs.
Heat a non-stick frying pan and add all the chopped ingredients.
Fry without adding oil for 5 minutes. over medium heat.
Pour in the cognac, stir and fry over low heat until it evaporates.
Drain the chanterelles, wash them, cut them into cubes, combine with onions, garlic and herbs.
Place the whole mass in a blender, pour in a little cream and grind.
Add salt to taste, ground pepper, pour in the remaining cream and mix thoroughly.
Let the sauce boil and cook for 3-4 minutes. over low heat with constant stirring.
Pour into a gravy boat and serve with prepared dishes.

Sauce made from dried chanterelles with sour cream

A sauce made from dried chanterelles with sour cream will enrich the taste of ordinary potato, rice and pasta dishes.

30-40 g of dry chanterelles;
Warm water or milk;
200 ml sour cream;
3 tbsp. l. wheat flour;
3 tbsp. l. butter;
½ tsp. salt;
1 tsp. paprika.

You can learn how to make delicious chanterelle sauce from the suggested recipe.

Wash dry chanterelles and add warm water or milk, leaving overnight.
In the morning, rinse well, place in a dry frying pan and fry over medium heat until the liquid has evaporated.
Add 1 tbsp. l. butter and fry for 10 minutes. until golden brown.
Melt 1 tbsp. l. butter, add flour and fry until golden brown.
Add 1 tbsp. hot milk and cook for 5 minutes.
Add salt, add paprika, add sour cream and cook for 10 minutes.
Add the last spoonful of butter to the finished sauce and let stand for 5 minutes.
Pour into a gravy boat and serve warm.

Creamy chanterelle sauce for pasta, rice and potatoes

Creamy chanterelle sauce goes great with any pasta, rice or potato dishes. It is used for baking meat and vegetable cutlets, as well as cabbage rolls. The sauce will add special tenderness and juiciness to the dishes.

500 g boiled chanterelles;
2 onions;
300 ml cream;
50 g butter;
3 tbsp. l. wheat flour;
100 ml boiling water;
Salt - to taste;
1 tsp. Provençal herbs.

The preparation of chanterelle sauce is described in the recipe below.

Melt the butter in a saucepan and add the diced onions.
Cut the boiled chanterelles into pieces, put them in the onion and fry everything together until golden brown, without allowing them to burn. Only wild mushrooms fried with onions acquire the taste and aroma necessary for the sauce.
Flour is added to the mushrooms and onions, mixed and water is added, dividing into small portions.
Beat with a whisk, place in a blender and grind.
Add Provençal herbs, salt to taste, pour in cream and beat again.
Pour into a saucepan, let it boil and simmer over low heat for 5 minutes.
Pour into sauce boats and serve. If desired, you can add chopped parsley and dill to the sauce.

Chanterelle and cheese sauce for spaghetti

In the recipe for making chanterelle sauce for spaghetti, everything is done quite simply and quickly. While the spaghetti is cooking, you can safely start preparing a fragrant and tasty sauce for it.

500 g boiled chanterelles;
3 onions;
300 ml heavy cream;
50 g butter;
Salt - to taste;
100 g grated cheese;
1 bunch of chopped parsley and/or dill.

For convenience, chanterelle mushroom sauce is prepared according to the recipe with photo.

Peel the onion, cut into cubes and place in a hot frying pan with melted butter.
Fry for 5-7 minutes. and add diced chanterelles.
Fry everything together over medium heat for 15 minutes, stirring constantly so as not to burn.
Add salt to taste, slowly pour in the cream and add chopped herbs.
Stir and let simmer over low heat for 5-7 minutes.
Let cool slightly and use an immersion blender to blend until smooth.
Place the cooked spaghetti into portioned plates and pour the thick sauce into the middle.
Sprinkle grated cheese on top and serve.

Sauce for meat from chanterelle mushrooms with onions and caraway seeds

Chanterelle sauce, which is prepared with meat, will be a delicacy for everyone. You can bake chops, cutlets and meatloaves in the sauce. When served, it is poured into special gravy boats and decorated with herbs, which gives the dish a solemn appearance.

300 ml boiled chanterelles;
400 ml cream;
100 g butter;
2 onions;
A pinch of dry cumin;
1 bunch of chopped parsley;
Salt and ground black pepper - to taste.

The recipe for making chanterelle sauce with a photo written below will help novice housewives correctly allocate time and energy for the entire process.

Mushrooms and onions are cut into pieces and fried in oil until golden brown over medium heat, stirring constantly to prevent burning.
Pour cream, add cumin, ground pepper and salt to taste.
Simmer for 7 minutes. and, using an immersion blender, grind the entire mass to a homogeneous consistency.
Continue to simmer on low heat for 3-5 minutes.
Pour into a gravy boat, sprinkle chopped parsley on top and serve.

grib-info.ru

For the sauce, take medium-sized mushrooms collected in environmentally correct places, since mushrooms perfectly absorb any substance.

To make the sauce, carefully inspect the mushrooms and remove any worms, rotten or dry ones. Clean off dirt from the tips of the legs or trim them; there should be no debris left on the caps.

If you prepare the sauce with dairy products (sour cream or cream), be sure to choose a natural product made without substitutes or vegetable fats.

Do not overdo it with spices - they will overwhelm the taste and aroma of the mushrooms.

Simple sauce

We are preparing the easiest mushroom sauce from chanterelles - we will need a minimum of ingredients and very little time.

Ingredients:

fresh sorted, washed and peeled chanterelles – 1 kg;
odorless unrefined sunflower oil – 50 ml;
round onion – 300 g;
table salt without additives – 2 pinches.

Preparation

Add a creamy tint

The combination of mushrooms and cream is even tastier, so feel free to buy either natural cream made from whole milk with a fat content of at least 18%, or homemade sour cream.

Ingredients:

chanterelles, prepared in advance - 1 kg;
oblong onions - 4 pcs.;
iodized sea salt – 1 tbsp. spoon without slide;
cream – 100 ml, or sour cream – 150 g, or soft cheese – 70 g;
butter “Peasant” or similar – 100 g.

Preparation

womanadvice.ru

Chanterelle gravy recipe

To prepare the dish, you need the following components:

300 grams of mushrooms;
bulb;
25 grams of butter;
100 grams of sour cream;
100 ml. cream;
2 teaspoons flour;
half a glass of boiling water;
spices.

Cooking steps:

Peel and rinse the chanterelles, then finely chop them.
Peel the onion and cut into small cubes.
Heat a frying pan, melt the butter and fry the onion until golden brown.
Next add the chanterelles. Excess liquid should disappear during frying. When this happens, you need to reduce the heat and fry until done.
Season vegetables with salt and pepper. Mix.
Add flour little by little to the prepared mushrooms and stir constantly.
Then slowly pour in boiling water, mixing the ingredients.
Next, sour cream and cream are added. Everything mixes well.
Do not bring the gravy to a boil.

It is worth noting that the thickness of the sauce will depend on the amount of flour added. You can also omit sour cream in the gravy, then it will have a sweetish taste.

Chanterelles in creamy sauce are ready to serve.

Cream sauce recipe

To make creamy sauce, you will need the following products:

300 grams of mushrooms;
150 grams of onion;
250 ml. 15% cream;
vegetable oil;
spices;
greenery.

Peel and finely chop the onion. Chop the mushrooms into small cubes. Pour oil into a preheated frying pan and first fry the onion until golden brown, then add the mushrooms. Cook until all the liquid has evaporated. Cooking time is about 10 minutes. Next, you need to add cream, bring the dressing to a boil and remove from the stove.

Serve the side dish, pour gravy over it, sprinkle with herbs.

Sour cream sauce with chanterelles

This mixture will go well with vegetable dishes, meat, and pasta. For cooking, you can use both fresh and canned mushrooms.

Required list of ingredients:

700 grams of chanterelles;
500 grams of sour cream;
2 large spoons of butter;
1 large spoon of flour;
2 onions;
2 carrots;
spices;
greenery.

Peel the vegetables. Chop the onion into cubes and grate the carrots. Heat a frying pan with oil. First, fry the onion for a few minutes, and then add the carrots to it. Simmer vegetables for 10 minutes.

Wash and peel the mushrooms. Pour into roasting pan. All liquid should evaporate from them. Fry in refined oil until cooked.

When the dish is almost ready, add salt, pepper, and sprinkle with herbs. You can also add your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

moygrib.ru

The easiest way

If you decide to pamper your loved ones with a real delicacy that is quite simple to prepare, we offer you a wonderful recipe for chanterelles in sour cream. You can prepare such a treat even if you do not have outstanding culinary talents.

First you need to prepare the following set of ingredients:

500 g fresh mushrooms;
1-2 medium sized onions;
250 g fat sour cream;
2 tbsp. sunflower oil;
1 tbsp. butter
fresh herbs;
salt, ground black pepper - depending on your preferences.

Having these products on hand, we will prepare stewed chanterelles in sour cream, which have a unique taste. So let's get started with the process!

Wash the mushrooms thoroughly and remove any remaining soil and forest twigs.
Large fruits should be carefully cut into several pieces to speed up the cooking process, while small ones can be left as is.
Heat a frying pan and pour the required amount of vegetable oil into it.
Carefully arrange the mushrooms, add the required amount of salt so that they release their juice, and leave to simmer over high heat.
At this time, you can take care of the onions - peel, wash and chop thoroughly.
Continue to simmer the mushrooms, stirring constantly.
As soon as a little more than half of the liquid has boiled away, add a piece of butter equal to 1 tablespoon and mix everything again. This way the taste of the mushrooms will be delicate and unique.
Now it's time to add finely chopped onion.
Reduce the heat level to medium and continue to simmer the mushrooms along with the onions for another 5-7 minutes.
At the next stage, add sour cream and mix well.
Cover the contents of the frying pan with a lid, set the burner to minimum heat and continue to simmer for about 10 minutes.
Turn off the heat and pepper the dish.

Knowing how to cook chanterelles in sour cream, you can always please your household with a tasty and satisfying dish. It is best served with mashed potatoes.

If you want variety, be sure to cook chanterelles with sour cream and chicken fillet. In this case, in addition to the listed ingredients, you need to take approximately 250-300 g of chicken breasts. It is better to use low-fat sour cream for preparing this dish.

Prepare the meal like this:

Wash the mushrooms and then drain them in a colander for a while.
After excess moisture has drained, cut the mushrooms into small pieces.
Wash the chicken fillet thoroughly and cut into medium strips.
Peel one onion and cut into four equal parts.
Choose a suitable frying pan for cooking and place a medium piece of butter on the bottom.
Once the butter is completely melted, add the required amount of vegetable oil to it.
Fry the chicken meat for 5-7 minutes with constant stirring.
When the fillet turns golden brown, add salt and ground black pepper to taste.
Move the meat to another bowl, and fill the vacated frying pan with chopped mushrooms and add water.
As soon as the excess liquid has evaporated, add oil and continue cooking.
After three minutes, add the chicken to the mushrooms, and add the onions.
Next, add sour cream to these ingredients and mix everything together.
Simmer for ten minutes, and then, removing from heat, add herbs, pepper and salt to taste.

When the dish has cooled, serve it with fried potatoes.

How to make a gentle sauce

A wonderful treat will be the most delicate chanterelle sauce with the addition of ham and nutmeg.

For it you will need:

100 g fresh chanterelles;
100 g ham;
2 tbsp. sour cream;
1 tbsp. milk;
1 tbsp. flour;
1 pinch of nutmeg;
salt - to taste.

This treat is easy to prepare:

Peel the mushrooms and keep in boiling water for a few minutes.
Finely chop the chanterelles or grind them in a blender.
Melt the butter in a frying pan - it will provide the sauce with a special delicate taste.
Place mushrooms and pre-finely chopped ham in a frying pan. Mix the ingredients.
After evaporating excess moisture, add flour and mix well.
Mix sour cream with milk and add to the rest of the ingredients in the pan.
Add nutmeg and salt.
Mix everything again and cook until the sauce thickens. You need to stir throughout the entire cooking process.

The finished chanterelle sauce with sour cream can be served as soon as it has cooled. Like other chanterelle-based treats, it tastes great when paired with potatoes.

Chanterelles are an incredible find for the avid mushroom picker. They grow in families and there are never worms in them. They are prepared using various methods. You can fry, stew, marinate, salt, dry. They have their own aroma and taste, which is difficult to confuse with other mushrooms. One of the recipes suitable for any side dish is chanterelle mushroom sauce. There are many variations of such a simple dressing, everyone chooses to their taste.

To prepare the dish, you need the following components:

300 grams of mushrooms;
bulb;
25 grams of butter;
100 grams of sour cream;
100 ml. cream;
2 teaspoons flour;
half a glass of boiling water;
spices.

Cooking steps:

Peel and rinse the chanterelles, then finely chop them.
Peel the onion and cut into small cubes.
Heat a frying pan, melt the butter and fry the onion until golden brown.
Next add the chanterelles. Excess liquid should disappear during frying. When this happens, you need to reduce the heat and fry until done.
Season vegetables with salt and pepper. Mix.
Add flour little by little to the prepared mushrooms and stir constantly.
Then slowly pour in boiling water, mixing the ingredients.
Next, sour cream and cream are added. Everything mixes well.
Do not bring the gravy to a boil.

It is worth noting that the thickness of the sauce will depend on the amount of flour added. You can also omit sour cream in the gravy, then it will have a sweetish taste.

Chanterelles in creamy sauce are ready to serve.

Cream sauce recipe

To make creamy sauce, you will need the following products:

300 grams of mushrooms;
150 grams of onion;
250 ml. 15% cream;
vegetable oil;
spices;
greenery.

Serve the side dish, pour gravy over it, sprinkle with herbs.

Sour cream sauce with chanterelles

This mixture will go well with vegetable dishes, meat, and pasta. For cooking, you can use both fresh and canned mushrooms.

Required list of ingredients:

700 grams of chanterelles;
500 grams of sour cream;
2 large spoons of butter;
1 large spoon of flour;
2 onions;
2 carrots;
spices;
greenery.

Wash and peel the mushrooms. Pour into roasting pan. All liquid should evaporate from them. Fry in refined oil until cooked.

When the dish is almost ready, add salt, pepper, and sprinkle with herbs. You can also add your favorite seasoning.

Sour cream sauce made from chanterelles is ready to eat.

Simple gravy recipe

To prepare this sauce you will need the following ingredients:

1 kilogram of mushrooms;
50 ml. refined oil;
300 grams of onion;
salt.

Initially, you need to rinse and peel the mushrooms, put them in a saucepan, and put them on the fire. Cook the product for 25 minutes. To change the usual taste of the dressing, you can add peppercorns and bay leaves.

Nutritious and tasty dish. It contains many extractive substances that help increase appetite and increase the digestibility of foods.

Chanterelles can be used to make a thick red sauce with a wonderful aroma and exquisite taste.

Chanterelle sauce: recipe

Ingredients:

Chanterelles – 300 g;

Onion – 1 pc.;

Sour cream – 100 ml;

Cream – 100 ml;

Butter – 25 g;

Flour – 1-2 tsp;

Boiling water – ½ tbsp.

Cooking method:

1. First you need to chop the onion very finely. Heat a frying pan and melt butter in it. Place onion in it and fry until golden. Fried onions will add a delicious aroma to the sauce, but those who cannot stand it may not use this ingredient in the preparation of the dish.

2. While the onions are frying, you need to finely so that the consistency of the sauce is more uniform. Such cutting will affect not only the taste of the dish, but also its appearance. You can even grate the mushrooms or mince them.

3. Place the chopped chanterelles on the fried onion. Fry them until golden brown, until all the liquid has evaporated, the volume of the mushrooms will decrease by three times. The less liquid remains, the brighter the sauce will taste.

4. Salt the finished mushrooms and sprinkle with flour. Its quantity depends on how thick the sauce is needed. If you pour 2 spoons, the sauce will have the consistency of sour cream, if you add 1, then it will be liquid like cream. Mix with flour evenly. Do not remove mushrooms from the pan.

5. Pour boiling water into the chanterelles in a thin stream until the liquid covers them, stir. You should get a clear, thick sauce. After this, add cream and sour cream. If you add both ingredients, with double the amount of cream, it will taste sweet, while sour cream will give it a sour taste. Taste the mushroom sauce and check its thickness. No need to boil.

Chanterelle sauce is universal. It can be used with pasta and vegetable cutlets. Pork chops, chicken cutlets, etc. are baked in it. However, it is most suitable for potato dishes.

Calories: Not specified
Cooking time: Not indicated

Mushroom sauce with sour cream is delicious and very simple. Plus, it's just a versatile sauce. It goes well with meat, for example, and chicken, and with any side dish. It can be used in preparing all kinds of casseroles. Mushroom sauce prepared at home does not have such a strong aroma as store-bought (after all, it does not contain any flavor enhancers or spice cubes), but it is very tasty, harmless and completely natural. You can use different mushrooms, but it tastes best if they are wild mushrooms. Today, using a step-by-step recipe with photos, I will tell you how to make chanterelle sauce with sour cream. It turns out very tasty and aromatic.
Mushroom sauce, of course, is best prepared from fresh mushrooms, but in winter we use dried mushrooms for the sauce. The only difference with fresh mushrooms is that dry ones should be pre-soaked. But the taste and aroma of the dish is preserved.

Ingredients:
- 300 g of fresh chanterelles (70-80 g dried);
- 100 g sour cream;
- 30 g butter;
- 100 ml water;
- 0.5 – 1.5 tablespoons of flour;
- 1 medium-sized onion;
- 1 tablespoon of vegetable oil;
- salt, ground black pepper to taste.

How to cook with photos step by step

If you are preparing a sauce from dried mushrooms, take 70-80 g of dried chanterelles (after soaking you will get the same 300 g) and fill it with cold water and let it sit for 10-12 hours. After this, transfer the chanterelles to a colander and rinse, since mushrooms are not washed before drying. After soaking, debris and soil that have dried on the mushrooms are easily removed. If you are preparing a sauce from fresh mushrooms, first of all you should clean them thoroughly: remove any adhering leaves, needles, cut off any adhering soil. To facilitate the process, you can pour boiling water over the chanterelles and let them sit for 10-15 minutes. After this procedure, the dirt from the chanterelles will be easily washed off. Further, the technology for preparing the sauce is the same for dry and fresh mushrooms. Boil the washed chanterelles in slightly salted water for 10 minutes. Then put it in a colander. If the mushrooms are very large, cut them into pieces. The size of the chanterelle pieces in the sauce is up to your taste. Some like it smaller, some larger, some prefer to grind it ready-made through a meat grinder or blender….

Peel the onion, wash and cut into small cubes. Heat the vegetable oil in a frying pan and sauté the onion until transparent.

Add the mushrooms, mix and cook over high heat under the lid until all the liquid has evaporated.

Then reduce the heat to below medium, add butter, salt and pepper, mix. Using a strainer, sprinkle the mushrooms with flour. The amount of flour depends on what kind of sauce you want: thick or not very thick. Accordingly, add more or less flour. Mix the mushrooms thoroughly with the flour so that it is evenly distributed.

Bring water to a boil and mix with sour cream. Pour the sour cream mixture over the chanterelles and mix again. Taste for salt and pepper. add if necessary.