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Chanterelles in a creamy sauce are a dish that is always popular with gurus of high culinary art, who appreciate not only the taste of the prepared product, but also the beauty of serving. But this does not mean at all that this exquisite delicacy can be tasted only in restaurants and for very big money. Mushroom pickers consider chanterelles to be one of the best and most affordable gifts of nature. Indeed, unlike artificially grown mushrooms, this natural product can be harvested in the forest.
In addition, chanterelles contain a substance that protects the fruiting body from pests, so the mushrooms are not wormy. Yes, and cooking them is very simple and fast, for which many housewives fell in love with them.
How to make chanterelles in cream
Every housewife knows that the success of any dish depends on the quality of the products. Chanterelles are no exception. And although these red-haired beauties are considered one of the purest mushrooms, the choice of a product must meet all quality criteria. For cooking, it is best to use medium or small mushrooms. Overgrown ones become brittle, the edges of the cap dry out and break off, therefore, when they are recycled, the percentage of waste is much higher.
The mushroom processing process is simple:
- Sort the chanterelles, remove large debris, cut off the rotten areas and the lower part of the leg.
- Rinse thoroughly with plenty of water to float up any remaining debris.
- Then rinse under running water.
- Place on a clean towel to drain off any remaining water.
There are also requirements for cream. To give the sauce a light consistency and delicate taste, it is best to choose cream with an average fat content of 20%.
Step-by-step recipes with photos of chanterelles in cream
The technology for cooking chanterelles stewed in cream is quite simple. Therefore, even a novice hostess can surprise household members and guests with exquisite and delicate food. The main advantage of chanterelle sauce with cream is that it goes well with almost all side dishes. And thanks to the large number of recipes, you can always choose the one that suits your liking and taste.
A simple recipe for chanterelles with cream in a pan
A simple recipe for fragrant chanterelles in cream in a pan, even with a slice of fresh rye bread, will be incredibly good and nutritious. To prepare it, you will need a minimum set of products:
- 300-400 g of fresh chanterelles;
- 1 small onion;
- 100 ml of cream (if there is no 20%, you can use cream with a lower or higher percentage of fat);
- olive oil or vegetable oil for frying;
- 2-3 sprigs of dill;
- salt and pepper to taste.
Cooking method:
- Prepare the mushrooms, peel and cut the onion into half rings, finely chop the dill.
- Saute the onion in oil until transparent, but do not allow the formation of a golden brown crust.
- Add mushrooms (dry so that the oil does not splash).
- Keep on medium heat until the mushroom juice evaporates completely.
- Fry the onion-mushroom mixture until slightly golden brown, season with salt and pepper, pour cream in a thin stream.
- Stir constantly, bring the mixture to a boil and keep the pan on low heat for 10-15 minutes until the cream begins to thicken.
- Add the dill 1-2 minutes before the end of cooking.
Chanterelles fried with cream and onions
This recipe is very similar to the previous one. Its main advantages are satiety and ease of preparation.
Cooking algorithm:
- Prepare 300 g of chanterelles, preferably a little over medium. Cut them into strips.
- Cut 1 large onion into half rings.
- Melt 30-50 g of butter in a frying pan, fry the onions and mushrooms until golden brown.
- Season with salt and pepper to taste, add 1 tbsp. l. cream, stir, cover the pan and simmer for a few more minutes until tender.
- Sprinkle the finished dish with finely chopped herbs, for example, green onions or dill.
- Serve with a side dish.
Chanterelles fried in cream with garlic
Garlic is considered by many to be the best spice, because it is he who is able to add spice to a delicate creamy sauce with chanterelles.
Step by step cooking:
- Pour 2 tsp into the pan. olive oil and add 1 tsp. creamy.
- Cut a large clove of garlic into thin slices and add to the heated oil. Simmer over low heat for no more than a minute so that the oil absorbs the garlic aroma.
- Then make the fire maximum and put 700 g of prepared chanterelles in the pan (you don't need to cut the small ones, the middle ones can be divided in half). Leave on for 3-4 minutes.
- During this time, the mushrooms will release juice. At this point, they can be seasoned with salt and pepper.
- After that, make the fire medium and fry the chanterelles on it until golden brown.
- Add 100 g of cream, let it boil, then bring it to a simmer over low heat.
Chanterelles with cream and cheese
Fried chanterelles in cream and cheese are a double pleasure. The cheese will enhance the creamy flavor and at the same time add flavor to this dish. You can cook this dish based on a simple recipe. But some adjustments need to be made to it. Before pouring the cream into the fried mushrooms, add hard grated cheese. Then pour the mushroom mixture with this mixture and bring it to readiness over a minimum heat for about 5 minutes, without forgetting to stir.
Chanterelles with cream and chicken
Chanterelle mushroom sauce with cream is ideal for chicken. This dish can be served on its own, while it has a low calorie content. It will take about 40 minutes to cook.
- Finely chop 1 medium onion and sauté in vegetable oil. When the onion turns transparent, add the processed chanterelles.
- While the onions and mushrooms are fried, cut the raw chicken fillet into small pieces and send to the cooking mixture.
- While this mixture is fried, prepare the cream cheese sauce in a separate skillet. Melt 50 g butter, add 1 tbsp. l. flour, mix thoroughly so that there are no lumps.
- Then pour in 1 cup of cream in a very thin stream. When the mass becomes homogeneous, add 50 g of hard grated cheese.
- After the cheese has melted, you need to salt and pepper the sauce and add nutmeg.
- Add sauce to ready-made mushrooms and chicken, mix and heat.
What to serve with chanterelle and cream sauce
It is not without reason that the creamy sauce with chanterelles is considered universal. It goes well with various products. Perfect with boiled or fried vegetables, especially with potatoes. For Italian pasta or regular pasta, the sauce will become an indispensable component that determines the taste and texture of the dish. Chanterelle sauce with cream goes well with meat and fish. And even porridge, for example, rice will become much tastier with it. The sauce is also good because it can be served hot or cold.
Calorie content of chanterelles in cream
The calorie content of chanterelles is minimal, it is only 19 kcal. Each of the ingredients in the sauce adds energy value to the dish, so the chanterelle sauce with cream will have 91 kcal per 100 g. You can reduce this figure to 71 kcal if you use cream with a low percentage of fat.
Terms and conditions of storage
Chanterelle cream sauce is best cooked in small amounts for one meal. This dish cannot be stored for a long time. The maximum period is one day in a refrigerator at a temperature of + 4 ° C. Store only in glass or food grade stainless steel containers.
Conclusion
Chanterelles in a creamy sauce can be used as an independent dish or combined with any side dish. The gravy is not high in calories, but at the same time it perfectly saturates the body. The cooking technology is quite simple, and it doesn't take much time. By adding various spices, you can emphasize the taste in the same dish or give it a different shade, enhance the aroma. A beautiful presentation will only enhance the aesthetic impression and increase the appetite.
