Sauteed Chanterelles, Russian Style Recipe - Cooking Index
Sauteed Chanterelles, Russian Style Recipe - Cooking Index
This is a very old method of cooking chanterelles that was passed down by a Russian mother. Serve this dish with fresh fried oysters, and a simple coleslaw made of finely shredded cabbage and paper-thin sliced onions dressed lightly with salt, olive oil, and vinegar. Most other mushrooms can be used in this recipe except for Asian varieties.
Type: Vegetables| 4 | Bacon slices - cut 1 1/2" pieces | |
| 1 lb | 454g / 16oz | Chanterelles - cut into pieces |
| 1 lb | 454g / 16oz | Onion - diced (medium) |
| 1 tablespoon | 15ml | Sweet or sour cream - (to 2) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Fry the bacon until crisp. Leave the bacon in the pan and remove all but 2 tablespoons of fat.
Place the mushrooms in a large saucepan and add water to cover. Bring to a boil, then drain immediately and thoroughly.
Add the chanterelles and onion to the bacon and cook about 10 minutes over low heat, stirring often. Add salt and pepper to taste. Add the cream just before serving.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
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