Content
Chanterelles with potatoes in sour cream is a fragrant and simple dish that combines tenderness, satiety and an amazing taste of mushroom pulp. Sour cream sauce envelops the components, the roast turns out to be both rich and tender. Mushroom treats can be fried in a pan, baked in the oven, or stewed in a slow cooker.
Preparing chanterelles for frying with sour cream and potatoes
Before frying mushrooms, they must be properly prepared. Raw materials from the forest or from the store must be thoroughly washed and cleaned.
Step-by-step process of preparing chanterelles:
- If the raw material is dry without dirt, you need to cut off the edge of the leg, which was in the ground, and knock the head with the back of the knife.
- Rinse the mushrooms under cool running water.
- Do not soak, as the pulp is saturated with liquid, like a sponge, and loses its unique crunch.
- Chanterelles, in comparison with other mushrooms, are cleaner in terms of the content of bacteria, but if there are concerns, it is better to boil the raw material in salted water for a minute.
- Strain and dry with a waffle towel.
- Cut large specimens into medium pieces, and leave small mushrooms intact.
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 opens up differently when frying and stewing. Branches of herbs, spices and garlic can give a special piquancy to the treat.
How to fry chanterelles with potatoes in sour cream in a pan
Ruddy potato slices with rich mushroom pulp are perfect for a hearty dinner with a light cucumber and tomato salad.
Product set:
- 1 kg of potato tubers;
- frozen or fresh mushrooms;
- large onion;
- refined 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 brown.
- Cut the mushrooms into small slices and send to the onion, mix and fry under a covered lid for a quarter of an hour to evaporate excess moisture from the pulp.
- Season with salt and pepper as desired.
- Peel the potatoes, chop them into thin cubes, wash and discard in a colander to dry.
- Fry the sticks in hot oil in an open pan with salt and pepper sprinkles.
- The slices should be crispy.
- Press the garlic cloves with a press, finely chop the greens.
- Put the fried chanterelles in the potatoes, add the 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 full family dinner that does not require time and effort.
Component components:
- 800 potato tubers;
- 700 g of boiled mushrooms;
- 3 onion heads;
- 2 tbsp. l. flour;
- ½ l sour cream;
- 3 tbsp. l. oils;
- crushed peppers, fine salt and chopped parsley as needed.
Potatoes with chanterelles in the oven with sour cream can be prepared according to the following scheme:
- Send the sliced mushrooms to a preheated pan and cover with a lid to evaporate the liquid.
- Pour in some 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 dish.
- Put the onion and mushroom frying on the plates.
- Mix sour cream with chopped herbs and sprinkle with seasonings to taste.
- Pour the sour cream sauce over the mold and smooth with a spatula.
- Bake at 180 degrees for about 40 minutes until crisp.
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 liked by adults and children.
Product set:
- 700 g potato tubers;
- ½ kg raw or shock frozen chanterelles;
- 200 ml of 15% sour cream;
- 3 cloves of garlic;
- 3 onions;
- refined butter - 3-4 tbsp. l .;
- spices: any kind of peppers, suneli hops, coriander;
- 1 tsp finely ground salt;
- 2 tbsp. l. provencal herbs.
The cooking process consists of the following stages:
- Pour the sliced chanterelles into the multicooker bowl on the butter.
- 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, send them to the mushrooms with sour cream.
- Set the "Extinguishing" mode and timer for 40 minutes, close the lid.
- Season the dish, season with salt and sprinkle with Provencal herbs. Add chopped garlic and stir.
- Leave for 10 minutes, turning on the "Heating" function.
- Serve with homemade pickles and cucumber and tomato slices.
Recipes for fried chanterelles with potatoes in sour cream
Recipes for cooking chanterelles in sour cream with potatoes diversify the family menu. Cooking methods change the flavor of the treat, and different spices can emphasize the pleasant aroma.
A simple recipe for chanterelles in sour cream with potatoes
Ruddy chanterelle slices with fried potatoes in a creamy sour cream sauce are delicious and aromatic.
A set of products:
- 800 g fresh chanterelles;
- ½ kg of potato tubers;
- a glass of 20% sour cream;
- head of young garlic;
- 3-4 tbsp. l. refined oil;
- 1 tsp. fine salt and freshly crushed pepper.
Fried chanterelles with potatoes with sour cream will turn out ruddy and delicious according to the scheme:
- Put the mushroom slices in a frying pan on the heated oil. Fry until golden brown.
- Chop potato tubers into strips, cover with water for 15 minutes. and dry.
- Add mushrooms and cook until golden, stirring occasionally 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 to the table.
Potatoes with chanterelles in a pan with sour cream, onions and garlic
If you fry chanterelles with sour cream and potatoes, you get a rich dish for the whole family.
A set of products for cooking:
- 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.
Method of step-by-step cooking:
- Chop the onion in half rings, and divide the garlic into slices.
- Pour pieces of garlic with onions into the oil, simmer the food until the golden color of the garlic.
- Send large pieces of chanterelles to the pan and fry them uncovered for 25 minutes.
- Mushrooms are considered cooked when the flesh changes color and the onions become caramelized.
- Season the dish with pepper and salt, add chopped herbs to taste, reduce heat and hold for 4 minutes with the lid closed.
When serving, the dish can be sprinkled with lemon juice, 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, languish 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;
- a slice of 50 g butter;
- 100 g of cheese shavings.
Chanterelle roast with potatoes in sour cream:
- Chop the main ingredients into small pieces, season and combine with chopped onion rings.
- Pour sour cream over the products, sprinkle with pepper.
- Grease the inner surface of the pots with oil, send the chopped products in sour cream inside and sprinkle with cheese shavings.
- Bake at 180 degrees for about 1.5 hours.
Serve in pots, sprinkled with chopped parsley and a slice of crispy bread.
Fried chanterelles with potatoes in sour cream and walnuts
A spicy dish with a rich mushroom flavor, shaded with nuts and spices, is worthy of a festive menu.
Required set of products:
- 300 g of boiled mushrooms;
- 5 potato tubers;
- 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, put chanterelles, nut kernels and seasoned salt in it.
- Mix, lower the temperature and simmer for 20 minutes. under the covered lid.
- Pour in sour cream and simmer for 10 minutes, sprinkle with a handful of pomegranate seeds and turn off the heat.
- Fry the sliced potatoes, season with salt and season.
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 protein;
- 9 g of 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 versatile treat for a nutritious lunch or afternoon snack. Chanterelle slices become crispy and fried, potatoes are soaked in mushroom juices, and sour cream sauce envelops the ingredients and brings the flavor of the dish together.
