The aroma and taste of fresh chanterelles is the heritage of any dish that should not be "hammered" with other ingredients with pronounced taste. That is why, as a basis for gravy in the following recipes, we chose sour cream, which is a universal and neutral addition to any dish.
Chanterelles stewed in sour cream with potatoes
If ordinary chanterelles in sauce can play the role of an interesting addition to garnishes like cereals and pasta, then with potatoes they can make an excellent duet. Only half an hour and on your table will be a full-fledged hot dish.
Ingredients:
- shallot - 75 g;
- chanterelle - 230 g;
- dry white wine - 15 ml;
- fatty cream - 55 ml;
- a handful of green parsley;
- potato tubers - 190 g;
- ketchup - 45 ml;
- sour cream - 120 ml;
- chicken broth - 90 ml.
Preparation
Potato tubers slice and brown with olive oil. Separately, save the rings of the shallot, and when they become transparent, supplement the roast with chopped chanterelles. Give the excess of the mushroom liquid to come out and evaporate, then put the potatoes to the mushrooms and fill everything with white wine. Let the liquid evaporate by 2/3, after which the dish can be filled with sauce of cream, ketchup, sour cream and broth. Cover the dishes with mushrooms and potatoes with a lid and lower the fire under it. Potatoes stewed with chanterelles ketchup and sour cream will be ready after 25-30 minutes.
Chanterelles stewed in sour cream - recipe
A dish of chanterelles stewed in sour cream can be prepared and for a much shorter time, so the sauce for the following recipe will surely ripen to the time of readiness of the selected garnish.
Ingredients:
- chanterelles - 680 g;
- butter - 45 g;
- brandy - 15 ml;
- a branch of thyme;
- onion - 210 g;
- sour cream - 65 ml;
- flour - 5 g;
- chicken broth - 115 ml.
Preparation
Dissolve the oil in the saucepan, use it to pass the half rings of onions. When the fry begins to acquire a light amber hue, put the leaves on it with a twig of thyme, add the chanterelles and leave everything on the fire until the excess moisture from the fungi evaporates. Spray on the frying pan of brandy, let it evaporate and him, and then sprinkle all the flour. Pour the contents of the dishes with a sauce of sour cream and broth and let it thicken.
Chanterelles stewed in sour cream can be made and in the multivarker it is enough to carry out all the above manipulations in the "Baking" mode, and after adding the liquid, switch to "Quenching".