Fried chanterelles in sour cream with onions

Clean the chanterelles of debris and earth, cutting them into large pieces.

Fill the mushrooms with water several times and rinse until all small debris is removed, then let the water drain in a colander.

Put the mushrooms in a frying pan and pour just a little vegetable oil at the bottom.

Cook the mushrooms on low heat under a closed lid for 10 to 15 minutes until they release their own juice.

Remove the lid and continue cooking until the liquid evaporates, adding a little more oil if needed.

Spread the chopped onion over the chanterelles and cook until the onion becomes transparent.

When the mushrooms are almost ready, add a couple of spoons of sour cream and a little salt, mixing everything together.

Close the lid and let the mushrooms boil over low heat in the sour cream sauce.

Equipment Needed

Dietary

Allergens