Chanterelle mushrooms frying recipes with sour cream. Fried chanterelles with sour cream. Mushrooms with tender potatoes.

This recipe came from testing in the fall after I had lactating chanterelles, but you can use just about any kind of fresh, edible mushrooms that you like. Porcini mushrooms are my last choice because any other mushroom will have best taste. The dip requires a bit of a time investment because it involves caramelized onions, which we all know cost the forty minutes to an hour it takes to cook them. Caramelized onions freeze well and they are great addition to a variety of dishes.

Recipe for cooking chanterelles in sour cream

Or you can easily caramelize the onions the day before and keep them in the refrigerator until you're ready to make the dip. Sauté in butter and oil until. For a long time cook until caramelized. Then, we will cook the mushrooms in a small butter. I like to get it brown around the edges which will leave residue on the pan. When the mushrooms are cooked, we add a little garlic and thyme oil to the sauté pan before adding the mushrooms, onions and wine.

Roast chanterelles in pots

The liquid will sizzle and boil, but this is your opportunity to stir the mushrooms around and basically squish your favorite in the bottom of the pan until it has dissolved into the liquid. Add mushrooms, onions, salt, pepper and wine. It's hard not to eat the mushroom mixture straight up. Once all the wine has evaporated, place half of the mushroom mixture in a food processor and pulse. Mix all the mushrooms with the remaining ingredients and pour the snapper into the baking dish. It is about 2 cups dipping, so use an oven with at least a 3 cup capacity to prevent it from bubbling when baking.

Top with parmesan cheese and pop it in the oven. Finely chop half the mushrooms. Twist a stick with some Parmesan before it goes into the oven. I love these cheesy hot dips, but I usually don't have more than a bite during a party. This fall is worth throwing elbows. It's sweet, earthy, umami-y, creamy, cheesy, with that hint of garlic. It's decadent, so don't eat it every day!

But serve this at a party and you'll basically be a winner. Heat 1 tablespoon vegetable oil and 1 tablespoon oil in a large saute pan over medium heat. When the oil is hot, add the onion slices and sauté until soft and translucent. Reduce heat to medium and let onions cook, stirring every 5 minutes or so to prevent burning. Clean up any bits of favorite that stick to the bottom of the pan and place them in the onions. If the onions start to burn, lower the heat and continue cooking.

This process takes time and should not be rushed. When the onions are a deep caramel color and taste sweet and complex, remove the onions to a bowl. Using the same sauté pan, melt the remaining tablespoon of butter over high temperature. When the oil is hot, add the mushrooms. Keep an eye on both sides of the mushrooms until they are cooked. Remove the mushrooms to the same bowl as the onions. Add the remaining tablespoon of vegetable oil to a saucepan over medium heat. When the oil is hot, fry the garlic and thyme until fragrant.

Stir in mushrooms and onions. Pour in the wine and stir the pan until the liquid has evaporated. Place half of the mushroom mixture in a food processor and pulse until finely chopped or peeled depending on your preference for texture for dipping. Pour the stick into a small baking dish and sprinkle the remaining 2 tablespoons Parmesan cheese on top. Serve hot or warm with bread or crackers.

How to fry chanterelles with sour cream in a frying pan

This recipe is for chanterelles in cream sauce gives tasty dish made from noodles, which perfectly emphasizes the delicate taste of chanterelles and is prepared at home. In addition: about 400 g of raw ribbon noodles from a package of Fresh parsley for sprinkling. Click on the image to enlarge.

To prepare chanterelles in sour cream you will need

Clean the chanterelles thoroughly; remove any stuck-on soil with a brush or knife along with a kitchen towel. There are special brushes for mushrooms. For example, you can use a soft toothbrush. Often there are also chanterelles that are already well cleaned or even actually ready to cook.

If you want to keep it clean, you can put the chanterelle mushrooms in a sieve and spray them briefly with running water, then drain them on a layer of kitchen paper. Never put mushrooms in water because they are very fast, like a sponge, with water. Cut chanterelles that are too large into halves or quarters with a knife.

Chanterelles fried with onions

Bring water to boil the ribbon noodles in the boiler. Salt and then cook the ribbon of noodles not too soft for 8-10 minutes depending on the manufacturer. Strain, do not stew the noodles cold water. Cooking time pasta and peel the shallots or, accordingly, a lot of onions and cut into small cubes.

Chanterelles in sour cream, recipe with potatoes

Heat some oil in a frying pan and melt the butter. In this not too hot fat, carefully fry the onion and garlic, add the prepared chanterelles and fry it all for about 4-5 minutes. The chanterelles will lose quite a lot of water and become smaller. Bring the pan with the chanterelles aside, salt the chanterelles, dust the flour over it and discard well. Place it on the hearth and illuminate everything very easily.

Whisk the chanterelles in a saucepan with the white wine and whipped cream and simmer for 1-2 minutes. Season for lemon cream sauce with salt and white pepper. Chanterelles in a creamy sauce with fresh parsley are sprinkled to top the noodles and serve as a ribbon. You can also add the noodles to the pan with the sauce, stir together well and then sprinkle with parsley, serve immediately well in the pan. By the way, fresh chanterelles can also be frozen. To preserve the taste of chanterelles, place a few chanterelles in a sieve, hang them in boiling water for a few seconds, do not extinguish them with cold water, but leave them to drip onto a layer of kitchen paper, and then freeze as usual.

Recipe: cook goulash

These processed chanterelles keep well for 4 months, until Christmas, fresh. Some cream chanterelles have about 290 kcal and 25 g of fat without additives.

Cut bacon for goulash

Cubes of meat with kitchen strong strong dry dubfen. Add some butter malt to the fat in the pan and fry the first portion of meat in high fire. Then place the goulash cubes well, then remove them. Again, heat some oil in a pot and take the next batch - until all the meat is gradually spread. Always brown the next batch if the meat is really brown, this is the only way to sear the materials.

Add other ingredients

Peel the onions and roughly cube them. Heat the remaining oil in a pot and fry the onion cubes. When the onions are light brown, place the bacon and meat cubes in the pot and season with salt, pepper and tomato paste. Stir again for two to three minutes. Add herbs, wine and stock and bring to a boil.

In sour cream-garlic sauce with herbs

Simmer the goulash in a covered saucepan for about 90 minutes at medium heat. Stir in sour cream and pour into boiling liquid while stirring. Smoke for another five to ten minutes at low temperature. Season the goulash with salt, pepper and paprika.

Completed in 2 hours 10 minutes. Tips If you like, cut 4 small spice cucumbers into slices and mix them under the goulash. Goulash freezes easily. Fabio Hebel loves his classic goulash- with neat onions, beef and bacon. In the video he shows you step by step how the recipe works.

You can clean the goulash at the end of the cooking season with other ingredients such as potato cubes, peppers or mushrooms. What makes this goulash especially Hungarian? It's especially spicy with chilli and pink paprika. Whoever loves, eats cumin. Szeged is a large city in southern Hungary. Do you have an idea to revive goulash with sauerkraut? Or will the recipe go back to the Hungarian poet József Skelei, as other sources claim? One thing we are sure of, however: Szeged goulash, you must have tried it!

Mashed potatoes meet with balsamic vinegar- a simple delicacy. So the additive is really good, you should use vinegar best quality. And there was food from a herd of cattle. However, opinions differ regarding the type of preparation. Should bacon go into goulash or cumin?

We've opted for an equally large and straightforward version, and our goulash recipe is so good it's guaranteed to be in your classic drawer. You need a little time to prepare, but it also deserves such delicious goulash. And who is not a meat eater might be surprised by the cruelty-free version and give it a try. In summer - depending on the amount of precipitation mainly in June - the season starts from fresh chanterelles: exclusively wild growing chanterelles are distinguished by their pungent taste and are ideal for pasta or as a side dish for meat.

Helpful information!

Share Print In this article. Because chanterelle mushrooms are easily recognizable, they are also called beginner's mushrooms. The characteristic of the noble mushroom is the shape and color of the cap and stem. The latter wears a funnel-shaped hat that is dotted in gold-yellow. are among the most popular culinary mushrooms, although they are difficult to digest - in their raw state. Therefore, it is important to prepare them carefully and use them in fresh. In Germany we import chanterelles especially from Eastern European, Baltic and Eastern European countries.

Healthy Chanterelles: Nutritional Values ​​and Ingredients

Crispy chanterelles make a good figure. Chanterelles give us a lot useful minerals and vitamins. But because they contain chitin, they are difficult to digest. Thus, the intestines are not able to break down. Therefore, it is advisable to eat chanterelles rather in moderation.

Chanterelles: buying, storing and delicious recipes