Chanterelles fried in sour cream
Season, when his hometown I can buy fresh wild mushrooms (not just pretty overexposed for the year and oyster mushrooms), insanely short. Of course, there are more options with frozen and dried mushrooms, but in the first case of frozen water in them much more than the mushrooms themselves, but the origin of the second embodiment have strong doubts and questions. Well, I myself do not mushroom, although with such a love for him, always wondered why?
But it's the lyrics that can be simply dropped because now I have the opportunity to buy fresh wild chanterelle, which I will make a sour cream. Such is the simple but incredibly tasty way.
So, to prepare fried chanterelles with cream, we need:
• 500 grams of mushrooms,
• 100 (half of the standard cup) grams of sour cream,
• quite a bit (it will be a catalyst for frying, chanterelles themselves are enough fatty) vegetable oil
• and tea (without top), a spoon of salt.
That's all we'll need.
We pour oil into the pan and put it on the fire to warm up. Washed chanterelles (gently, rinse only, they absorb moisture like a sponge), cut into slices, although small and small and so can be put.
Send them to a good hot griddle,
and in a minute ... two, they "float". In fact, this is very good, as long as the moisture evaporates, and they will be prepared. Therefore, do not reduce the heat and cover the pan uncovered, preparing them so 10 ... 12 minutes.
All the moisture has evaporated. Fry chanterelle More ... two or three minutes,
then add the cream, salt, mix well and a small fire, already under the hood, so they simmer for another three ... five minutes.
That's all wisdom, chanterelles with cream ready. But be sure to boil them potatoes, sprinkle with herbs and add to it a piece of butter. Believe me, such a "sweet couple" will be much tastier, and you are guaranteed to put yourself more additives.
Enjoy your meal.