How to cook chanterelle mushrooms with potatoes in sour cream: recipes for cooking delicious dishes

To feed the household with a delicious lunch or dinner, you just need to cook chanterelle mushrooms in sour cream and potatoes. Such an uncomplicated treat will delight everyone who tastes it with its tenderness, aroma and amazing taste.

The recipe for cooking chanterelles in sour cream with potatoes is an excellent dish option not only for every day, but also for festive dinners. It can be baked in the oven, fried in a pan, or even cooked in a slow cooker.

Cooking chanterelles with potatoes in sour cream is quite simple and quick, the main thing is to have all the necessary products and desire.

Fried potatoes with chanterelles in sour cream: a step by step recipe

Fried potatoes with chanterelles in sour cream is a recipe that can surprise your family.

  • Fresh chanterelles - 800 g;
  • Potatoes - 500 g;
  • Sour cream - 200 ml;
  • Garlic - 7 cloves;
  • Vegetable oil;
  • Salt to taste;
  • Ground black pepper - ½ tsp.

The recipe for cooking fried potatoes with chanterelles in sour cream is described step by step for novice cooks.

Wash, peel and cut the mushrooms into small pieces.

Place in a hot skillet with oil for frying.

Fry until the liquid has completely evaporated, and then mushrooms until golden brown.

Peel the potatoes, cut into strips and cover with water for 15 minutes.

Spread over a tea towel and dry.

Add to the mushrooms, fry everything together until a beautiful golden brown crust, gently stirring with a wooden spatula.

Finely chop the garlic with a knife, pour into the mushrooms and potatoes, salt and sprinkle with pepper.

Stir, pour in sour cream and fry all together for 3-5 minutes over low heat.

Let stand under the lid for 7-10 minutes, then serve.

How to fry chanterelles with potatoes in sour cream with onions

Many housewives consider chanterelle mushrooms, fried in sour cream and potatoes, one of the best dishes for the whole family.

  • Chanterelles - 800 g;
  • Potatoes - 600 g;
  • Onions - 300 g;
  • Sour cream - 300 ml;
  • Eggs - 3 pcs.;
  • Salt to taste;
  • Ground lemon pepper - ½ tsp;
  • Vegetable oil.

How to fry chanterelles with potatoes in sour cream with onions will be described below.

  1. Mushrooms are prepared for frying, cut into cubes and sent to fry.
  2. To do this, heat the pan, pour in oil and spread the chanterelles.
  3. Fry until the liquid evaporates, and then add the onion, cut into half rings.
  4. Fry for 5 minutes, add peeled and cut potatoes.
  5. Fry until browned, stirring the contents from time to time with a wooden spoon.
  6. Beat eggs with sour cream, salt and pepper, stir and, with the lid open, fry over low heat for 10 minutes.
  7. If desired, you can add chopped parsley or dill to the dish before serving.

Chanterelles stewed in sour cream with potatoes: a recipe for a hearty dish

Such a hearty and aromatic dish, like chanterelles stewed in sour cream and potatoes, you can safely treat invited guests.

  • Chanterelle - 1 kg;
  • Potatoes - 700 g;
  • Onions - 200 g;
  • Ghee butter - 50 g;
  • Sour cream - 300 ml;
  • Salt to taste;
  • 2 tbsp. l. chopped greens (any);
  • Ground lemon pepper - 1 tsp.

Although it doesn’t take a lot of time to cook, it’s still delicious.

  1. Sort the mushrooms, remove the debris, rinse, put on a sieve and allow time to drain.
  2. Cut large specimens into pieces, small ones only in half.
  3. Place in a dry skillet and evaporate any liquid from the mushrooms.
  4. Add oil, chopped onion in half rings and salt to taste.
  5. Fry over low heat for 10 minutes, stir occasionally with a wooden spatula.
  6. Peel potatoes and boil in salted water until half cooked.
  7. Let cool, cut into slices and add to mushrooms and onions.
  8. Pour in sour cream, reduce heat to low and simmer for 15-20 minutes.
  9. Add lemon pepper, salt, if required, mix well.
  10. Garnish with parsley or dill when serving.

How to cook potatoes with chanterelles, garlic and sour cream in a slow cooker

An incredibly tasty and aromatic dish that will not leave anyone hungry - chanterelles cooked in sour cream and potatoes in a slow cooker. All the ingredients mentioned in the recipe work well together to make the dish popular.

  • Potatoes - 700 g;
  • Chanterelles - 500 g;
  • Sour cream - 200 ml;
  • Garlic - 3 cloves;
  • Onions - 3 heads;
  • Vegetable oil;
  • Spices to taste;
  • Provencal herbs - 2 tsp;
  • Salt and black pepper to taste.

Housewives choose this particular recipe, because they believe that cooking potatoes with chanterelles and sour cream in a slow cooker is a pleasure.

  1. Rinse the mushrooms in plenty of water, cut off the tips of the legs and drain, placing them on a sieve.
  2. Cut into slices and place in the multicooker bowl, where the vegetable oil is already located, about 4 tbsp. l.
  3. Turn on the "Fry" mode for 5 minutes, then add the diced onion and turn on the "Fry" mode again, but for 15 minutes.
  4. Do not close the lid so that you can regularly stir the contents of the multicooker.
  5. Peel the potatoes, rinse and cut into strips, add to the mushrooms, pour in the sour cream, stir.
  6. Turn on the "Extinguishing" mode for 40 minutes. and close the lid.
  7. After the signal, open the lid, add spices, salt to taste, Provencal herbs, finely diced garlic and ground pepper, stir.
  8. Turn on the "Heating" mode on the panel of the device and leave for 10 minutes.
  9. Serve with homemade preserves or fresh vegetables.

Cooking chanterelles in sour cream with potatoes in the oven

Cooking chanterelles in sour cream with potatoes in the oven is a good option for a family dinner. It's also a great recipe for those who don't have time to stand at the stove.

  • Potatoes - 800 g;
  • Chanterelles - 700 g;
  • Onions - 3 heads;
  • Flour - 2 tbsp. l .;
  • Sour cream - 500 ml;
  • Vegetable oil;
  • Salt, ground black pepper and herbs to taste.
  1. Peel the mushrooms, wash and cut into pieces, put in a hot pan.
  2. Fry over medium heat until all the liquid has evaporated, add a little oil and add the pre-peeled chanterelles, cut into cubes.
  3. Add onion cut into half rings, fry together until golden brown.
  4. Add flour, mix thoroughly, continue to fry for 3-5 minutes. over low heat.
  5. Season with salt and pepper to taste, stir, remove from heat and let stand for 10 minutes.
  6. Peel potatoes, wash and cut into thin rings, season with salt and stir.
  7. Put potatoes in a greased dish, mushrooms and onions on top.
  8. Mix sour cream with chopped herbs, salt to taste.
  9. Pour the contents of the form, spread with a spoon over the entire surface and place in the oven.
  10. Bake at 180 ° C for 40 minutes. until golden brown.

Chanterelles with potatoes and sour cream, baked in pots

A dish baked in pots - chanterelles with potatoes in sour cream, will appeal even to sophisticated connoisseurs of mushroom dishes.

  • Potatoes and chanterelles 600 g each;
  • Onions - 300 g;
  • Sour cream - 500 ml;
  • Salt and black pepper to taste;
  • Butter - 50 g;
  • Hard cheese - 100 g.

How to properly cook chanterelles in sour cream with potatoes, will tell you a step-by-step description of the recipe.

  1. Peel, wash and cut the potatoes and mushrooms.
  2. Season with salt and pepper to taste, add onion, cut into half rings.
  3. Stir and pour over sour cream mixed with grated cheese.
  4. Grease the pots with oil, sprinkle mushrooms with vegetables and put in the oven.
  5. Turn on for 60-75 minutes. and bake at 180 ° C.

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