Chanterelle mushroom sauce

Chanterelle mushroom sauce

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  1. Chanterelles 250 grams
  2. Onion 1 piece
  3. Butter optional
  4. Thick and fat sour cream 2 teaspoons
  5. Wheat flour 1 teaspoon
  6. Salt to taste
  7. Pepper to taste
  8. Olive oil optional
  • Main Ingredients Mushrooms, Sour Cream
  • Serving 4 servings


Frying pan, pan, lid, knife, board


Step 1: prepare the ingredients.

Peel the onion, let the onion be medium-sized.

Wash and clean the chanterelles well. To do this, pour them into a colander, rinse with water, then leave it in the water for a few seconds, and then let the excess water drain and take away all the garbage with it.

Dry the chanterelles by laying on a paper towel and getting wet from above. If necessary, peel the mushrooms with a knife, and then cut large faces into pieces, you do not need to cut small mushrooms.

Finely chop the onion.

Step 2: fry the onions and chanterelles.

Melt about a tablespoon of butter in a pan and add as much olive. Heat by stirring. Add onion to the butter. Fry until transparent.

Add the chanterelles to the onion. Add heat and fry for 2-3 minutes.

Step 3: stew the chanterelles and onions.

Transfer the contents of the pan to the pan and pour hot water so that it completely covers the mushrooms.

Cover and simmer for several minutes.

Fill a glass half with cold water and dilute a teaspoon of flour in it, then add sour cream and mix well.

Add a small amount of hot mushroom broth to a glass with flour and sour cream and mix, and then pour everything into the sauce. Then mix thoroughly.

Add salt and pepper, bring to a boil and cook the chanterelle sauce until it thickens. Literally over 1 minutes after boiling.

Step 4: serve the chanterelle mushroom sauce.

Let the mushroom sauce cool before serving so that it is not scorching, and then add it to the dishes!
Enjoy your meal!