Chanterelles in a creamy sauce

Chanterelles in a creamy sauce

Category: Vegetable and fruit dishes

Ingredients
Chanterelles
Cream 20%
bulb onions
garlic
butter
vegetable oil
dill
flour

Cooking method

• Clean the chanterelles of coarse debris and throw into a pot of boiling water, stir vigorously, turn off the gas. Remove the mushrooms with a slotted spoon and put in a bowl. Do not pour everything from the pan into a colander or sink, otherwise all the garbage that you knocked off the mushrooms by vigorous stirring will again end up on the mushrooms.
• Wash the mushrooms under running water, put in a colander, let them drain.
• Cut the onion into quarters into rings and fry until transparent, add the chanterelles. After all the water has evaporated, add salt, add crushed garlic and simmer over the fire for about 15 minutes. Then slightly grind with flour, simmer for another two minutes. Pour in cream, bring to a boil. Sprinkle with chopped dill.
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Note

Chanterelles are the earliest of the summer mushrooms. They grow in well-visible groups in mixed, coniferous and birch forests. Fruits in July-October. The cap is 2-8 cm in diameter, convex or flat, later wide-funnel-shaped with thin strongly wavy edges, smooth, egg-yellow, sometimes fades to light yellow or whitish, fused with the stem. The folds of the hymenophore are lamellar, thick, with a blunt edge, extending far down the pedicle, of the same color as the cap. The leg is solid, thin at the bottom, turning into the cap at the top. The pulp is dense, rubbery, whitish, with a pleasant smell and taste. Fresh chanterelles contain up to 1.6% protein, 2.1% carbohydrates (of which 1.5% sugar), vitamins Bi, Br, C (up to 34 mg%). Chanterelles are the only edible mushroom that is almost never wormy. They are also good because they do not crumple or crumble during transportation. Chanterelles fried in sour cream are delicious, they are used to prepare soups, sauces, mushroom powder, they are salted, dried, pickled.

Often, mainly in coniferous forests, one comes across a real mushroom like a chanterelle - a false chanterelle. Grows on pine stumps and roots, on large dead wood, singly or in large groups. Fruiting in July August. The hat is 3-6 cm in diameter, depressed-funnel-shaped, fleshy, with thin curled edges, yellow-orange in color. The plates descending to the pedicle, reddish-orange, large, frequent, branched. Stem cylindrical, hollow, sometimes slightly narrowed towards the base, the same color as the cap, brownish at the base. The pulp is thin, firm, orange-yellow, with an unpleasant taste, without any special smell. The false chanterelle is a harmful, inedible mushroom.

[Tatyana]

How I want chanterelles.
Tatyana, thanks, at least we can eat with our eyes.

I want too. Very very. I look at the photo and feel the taste of this yummy right in my mouth.

[celfh]

And yesterday I cooked chanterelles with potatoes, mmm delicious))

celfh, Tanya, thanks for the recipe! it is necessary and so try to do it!

Mmm .. something like this I did) on a whim. Brought to a boil, boiled for 5 minutes and in a skillet with fried onions. At the end I added sour cream (well, no cream). 15 minutes and voila.

Incredibly delicious and beautiful) We can't live like that ... I would eat it together with the monitor

Tanya, thanks for the recipe! We, too, now have a lot of chanterelles, I'm already tired of being perverted with the methods of their preparation, but here is something new. I'll have to try.

[Ksenia]

Ksenia, Ludmila, Maria, Angela, Galina, thanks, my dears!))

We can't live like that ...

Angela, I change the chanterelles to choose from: for tomatoes, strawberries from the garden, plums, apricots (I even agree to the wild). This is something that grows sweet and fragrant only in native places)) Or you can replace everything with a branch of flowering acacia

I would love to share, but ...

Tanya, how I love your recipes, watch, read. I have never tried chanterelles in my life, but I would very much like to. Thanks for the recipe, maybe someday I will use it. (I wish you a couple of bags of everything you want,).

[Tatyana]

Tatyana, thanks for the chanterelles.

on a branch of flowering acacia

I'll give everything for the acacia too. Here, I share, this is an acacia from my city: Ilyichevsk, Odessa region.

So rarely now it is possible to catch its flowering, unfortunately.
White acacia, rainbow and bullfinches = delight and a sense of happiness. Forgive me for getting into the wrong topic ..

[Tamara]

Forgive me for getting into the wrong topic ..

Yes, everything is in the subject)) Tamara, thank you very much)

Tanyusha skoka look - salivating drain and choking. Where is the forest, where are the chanterelles ... But the recipe is bookmarked. Who knows tomorrow will fall