Mushrooms in sour cream sauce
Chanterelles in sour cream sauce - A delicacy from the heart of the forest
Who doesn't love the rich aroma of freshly picked mushrooms? Chanterelles, with their delicate texture and subtle flavor, are a true treasure of the forest. This recipe for chanterelles in sour cream sauce is not only simple but also incredibly delicious, turning any meal into a feast of flavors. Whether you've picked the mushrooms yourself or bought them at the market, this recipe will bring a touch of naturalness and flavor to your kitchen.
Preparation time
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total: 45 minutes
- Servings: 4
Ingredients
- 500 g chanterelles (forest mushrooms)
- 1 large onion
- 8 cloves of garlic
- 2-3 tablespoons of flour
- 1 cup milk (or thick yogurt, if you prefer)
- 1 cup liquid sour cream
- 1 bunch of fresh dill
- Salt and pepper to taste
- 1 cube of Delikat (or other preferred seasoning)
Preparing the chanterelles
1. Clean and prepare the chanterelles: Start by cleaning the chanterelles of any impurities. It is important to wash them thoroughly under cold running water to remove any traces of dirt. Then, to soften them and eliminate any potential toxins, boil them for 5 minutes in salted water.
2. Drain the mushrooms: After boiling, drain the chanterelles in a colander and let them cool. Then, cut them into smaller pieces to better integrate into the sauce.
Preparing the sauce
3. Sauté the onion and garlic: In a large skillet, add a little oil and sauté the finely chopped onion over medium heat. When it becomes translucent, add the finely chopped garlic and continue to sauté for another minute to release the flavors.
4. Add the chanterelles: Incorporate the chanterelles into the skillet and sauté for 4-5 minutes. This step is essential to intensify the flavor of the mushrooms and allow them to absorb the flavors of the onion and garlic.
5. Prepare the sauce: Remove the skillet from the heat and add 3 tablespoons of flour, mixing well to avoid lumps. Then, pour in a cup of cold water, stirring continuously, and place the skillet back on the heat.
6. Season: Add a little Delikat and salt to taste, as well as pepper, to enliven the dish. Let it simmer for 10-15 minutes, stirring occasionally.
Finalizing the dish
7. Add the milk and sour cream: The last step is to add the milk (or yogurt, if you chose that option) and sour cream. Let the sauce simmer for another 5 minutes, stirring constantly until it thickens slightly.
8. Fresh dill: Before serving, add the chopped fresh dill, which will give an extra freshness and flavor to the dish. Let it simmer for another 2-3 minutes.
Serving
Chanterelles in sour cream sauce are delicious and can be served in various ways. I recommend pairing them with a portion of creamy polenta, which will perfectly complement the rich flavor of the mushrooms. They can also be served alongside rice or pasta, or simply with a slice of fresh bread.
Tips and variations
- Vegetarian option: You can replace the sour cream with a vegan alternative or soy yogurt.
- Interesting additions: For an extra flavor boost, you can add other herbs, such as basil or thyme.
- Mixed mushrooms: If you don't have chanterelles, you can experiment with other types of mushrooms, such as porcini or button mushrooms.
Nutritional benefits
Chanterelles are not only delicious but also very beneficial for health. They are rich in protein, vitamins (especially vitamin D), and minerals. Additionally, mushrooms have a low caloric content, making them ideal for a balanced diet. A serving of chanterelles in sour cream sauce contains approximately 250-300 calories, depending on the amount of sour cream used.
Frequently asked questions
1. Can I use frozen mushrooms? - It is recommended to use fresh mushrooms for the best flavor, but in their absence, frozen mushrooms are a good alternative.
2. How can I store leftover chanterelles? - If you have leftover chanterelles, you can store them in the refrigerator in an airtight container for 2-3 days.
3. Can I make the recipe without sour cream? - Of course! You can use only milk or yogurt, and the result will be just as delicious.
4. What can they be paired with? - These chanterelles pair excellently with a dry white wine or a cold blonde beer.
In conclusion, chanterelles in sour cream sauce are a simple and quick recipe, yet full of flavor, that will bring joy to your table. Don't forget to enjoy the cooking process and experiment with the ingredients to find the perfect combination for you and your family! Enjoy your meal!
I washed and cleaned the chanterelles very well and then boiled them for 5 minutes in water with a little salt. I discarded the water and drained the chanterelles well, then cut them into smaller pieces. I sautéed the finely chopped onion, and when it was translucent, I added the finely chopped garlic and then the mushrooms, sautéing them for 4-5 minutes. Then I took it off the heat and added 3 tablespoons of flour, mixing well, then added 1 cup of cold water, mixed well again, and put it back on the heat, stirring constantly. I added a little chicken bouillon and salt if needed, to taste, and pepper. When the mushrooms were ready (about 10-15 minutes), I added the sweet milk and sour cream (I ended up using thick yogurt instead of sour cream because I didn't have any) and let it boil for another 5 minutes to thicken a bit, then added the chopped dill, let it simmer for another 2-3 boils, and it was done. They are very delicious and can be served with polenta, rice, pasta, or simply with bread :)
Ingredients: 500 g chanterelles (forest mushrooms) 1 onion 8 cloves of garlic 2-3 tablespoons of flour 1 cup of milk 1 cup of cream (liquid, if possible) 1 bunch of dill
