Wonderful time - autumn! The markets are bursting with a variety of fruits and vegetables! And how many mushrooms appeared on the shelves! These are mushrooms, pigs, boletus and many, many others. Of course, it is better to go to the forest for mushrooms yourself, but if this is not possible, then the market will help everyone.
Today I will cook chanterelles. Sometimes I fry them with potatoes, but today I will share my recipe for stewed mushrooms in sour cream.
Ingredients:
- Chanterelles - 500 gr.
- Bulb - 1-2- pcs.
- Sour cream - 250 gr.
- Butter -100 gr.
- Salt pepper
- greens
I first clean the chanterelles of grass, rinse them well. I cut large mushrooms into 2-3 parts. We do not touch small mushrooms, because when extinguishing, they will decrease in volume several times.
Cut the onion into small pieces arbitrarily and fry it in butter for 5-7 minutes.
During this time, we washed and cut the mushrooms. Add mushrooms to the onion, cover with a lid.
After a few minutes, the mushrooms will release water and the mushrooms will "float" in the pan. So we simmer the mushrooms for 15 minutes. If there is a lot of water, then it can be partially drained.
Add sour cream and simmer them with sour cream for another 5 minutes.
Salt, pepper, sprinkle with herbs.
That's all! The chanterelles are ready.
Bon Appetit everyone!