Chanterelles fried with sour cream and potatoes: how to fry, recipes

Chanterelles with potatoes in sour cream is a fragrant and simple dish that combines tenderness, satiety and amazing taste of mushroom pulp. Sour cream sauce envelops the ingredients, the roast turns out to be rich and tender at the same time. 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 should be properly prepared. Raw materials from the forest or from the store must be washed and cleaned with high quality.

Step-by-step process of preparing chanterelles:

1. If the raw material is dry without dirt, you need to cut off the edge of the leg, which was in the ground, and tap the hat with the back of the knife.
2. Rinse the mushrooms under cold running water.
3. Do not soak, as the pulp is saturated with liquid, like a sponge, and loses its unique crunch.
4. 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.
5. Strain, dry with a waffle towel.
6. 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, which reveals itself in different ways during 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

Rosy potato slices with rich mushroom pulp are perfect for a hearty dinner with a light vegetable salad of cucumbers and tomatoes.

Grocery 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:

1. Cut the onion into cubes and fry in hot oil until golden.
2. Cut the mushrooms into small slices and send to the onion, mix and fry under a covered lid for a quarter of an hour so that excess moisture from the pulp evaporates.
3. Salt the dish and sprinkle with pepper as desired.
4. Peel potatoes, chop into thin sticks, wash and discard in a colander to dry.
5. Fry the sticks in hot oil in a frying pan without a lid with salt and a sprinkling of pepper.
6. The slices should be crispy.
7. Press the garlic cloves with a press, finely chop the greens.
8. Put the fried chanterelles in potatoes, add parsley and garlic, mix and fry for 2-3 minutes.

How to cook chanterelles with potatoes with 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.

Constituent components:

• 800 potato tubers;
• 700 g of boiled mushrooms;
• 3 onion heads;
• 2 Art. l flour;
• ½ l sour cream;
• 3 Art. l oils;
• crushed pepper, fine salt and chopped parsley as needed.

Potatoes with chanterelles in the oven with sour cream can be cooked according to the scheme:

1. Send the sliced ​​uXNUMXbuXNUMXbmushrooms to a preheated pan and cover with a lid to evaporate the liquid.
2. Pour in some oil and diced onion.
3. Fry until golden brown over low heat for 5-6 minutes, seasoning as desired.
4. Divide the potatoes into slices, season and place in an oiled form.
5. Put the onion-mushroom fry on the plates.
6. Mix sour cream with chopped herbs and sprinkle with seasonings to taste.
7. Pour the sour cream sauce into the mold and smooth with a spatula.
8. Bake at 180 degrees for about 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 is a hearty universal treat that adults and children like the taste of.

Grocery set:

• 700 g potato tubers;
• ½ kg raw or shock-frozen chanterelles;
• 200 ml of 15% sour cream;
• 3 cloves of garlic;
• 3 bulbs;
• refined oil – 3-4 tbsp. l.;
• spices: any kind of peppers, suneli hops, coriander;
• 1 h. l. replace with melkopomolo;
• 2 tbsp. l. provencal herbs.

The cooking process consists of the following steps:

1. Pour the sliced ​​chanterelles into the bowl of the multicooker into the oil.
2. Cook for 5 minutes on the “Frying” mode, add chopped onion and continue cooking for another 15 minutes. without cover.
3. Divide the potatoes into strips, send them to the mushrooms along with sour cream.
4. Set the “Extinguishing” mode and the timer for 40 minutes, close the lid.
5. Season the dish with seasonings, salt and sprinkle with Provence herbs. Add chopped garlic and stir.
6. Leave for 10 minutes, turning on the “Heating” function.
7. 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 flavors of the delicacy, and different spices can emphasize a pleasant aroma.

A simple recipe for chanterelles in sour cream with potatoes

Rosy slices of chanterelles with fried potatoes in a creamy sour cream sauce are appetizing and fragrant.

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 st. l. refined oil;
• 1 tsp fine salt and freshly crushed pepper.

Fried chanterelles with potatoes with sour cream will turn out rosy and tasty according to the scheme:

1. Place the mushroom slices into the hot oil in a frying pan. Fry until golden brown.
2. Chop potato tubers into strips, cover with water for 15 minutes. and dry.
3. Add mushrooms and cook until golden, stirring with a spatula.
4. Chop garlic, add to potatoes, season with salt and pepper.
5. Add sour cream and fry for 5 minutes.
6. After 10 minutes of infusion, serve the dish to the table.

Potatoes with chanterelles in a pan with sour cream, onion 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 of low-fat sour cream;
• 3 art. l. fragrance-free oils.

Step by step cooking method:

1. Chop the onion into half rings, and divide the garlic into slices.
2. Pour slices of garlic with onions into the oil, simmer the food until the garlic is golden brown.
3. Send large pieces of chanterelles to the pan and fry without a lid for 25 minutes.
4. Mushrooms are considered cooked when their flesh changes color and the onions become caramelized.
5. Pepper and salt the dish, add chopped greens 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 lime wedge.

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, which makes them soft and nutritious.

Required grocery set:

• 600 g of tubers with chanterelles;
• 500 ml of high-quality sour cream;
• 2 bulbs;
• a pinch of salt and freshly crushed black pepper;
• a slice of 50 g butter;
• 100 g cheese chips.

Jarekha from chanterelles with potatoes in sour cream:

1. Chop the main components into cubes, season and combine with chopped onion rings.
2. Pour the products with sour cream, sprinkle with pepper.
3. Lubricate the inner surface of the pots with oil, send the chopped products in sour cream inside and sprinkle with cheese chips.
4. Bake at 180 degrees for about 1.5 hours.

Serve the dish in pots with a sprinkle of chopped parsley and a slice of crispy bread.

Fried chanterelles with potatoes in sour cream and walnuts

A savory dish with a rich mushroom flavor, tinted with nuts and spices, worthy of a festive menu.

Required product bundle:

• 300 g of boiled mushrooms;
• 5 potato tubers;
• head of young garlic;
• ½ cup 20% sour cream;
• a handful of pomegranate seeds;
• ½ cup of nut kernels;
• a pinch of oregano, black pepper and suneli hops.

Step by step process:

1. Heat a frying pan with oil, put chanterelles, nut kernels and seasoned salt in it.
2. Mix, reduce heat and simmer for 20 minutes. under a covered lid.
3. Pour in sour cream and simmer for 10 minutes, sprinkle with a handful of pomegranate seeds and turn off the heat.
4. Fry sliced ​​potatoes, salt and add 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 protein;
• 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. Chanterelle slices become crispy and fried, potatoes are soaked in mushroom juices, and sour cream sauce envelops the ingredients and brings the taste of the dish together.