With onion and garlic in butter

230 minutes

1. Peel the onion and halve. Chop each slice into thin half rings.
2. Cut the peeled garlic cloves along the slices or pass through a press. The degree of impregnation of the dish with garlic juice depends on the method of their grinding: the smaller the slices, the more aroma and piquancy in the taste.
3. Preheat the pan. Pour the vegetable inside and add half a serving of butter. Such a mixture will provide fried mushrooms with tenderness and goldenness.
4. If you manage only one type of fat, the product will either burn, or it will turn out to be excessively stiff.
5. Unload the prepared onion-garlic mixture into a heated and oiled bowl and mix well.
6. Do not cover, pass until a strong garlic odor appears. By then, onion slices should acquire a specific softness and transparency.
7. Add pre-cooked whole mushrooms and the second half of butter to the pan. Do not be afraid of the size of the fruiting bodies, because during the preparation process they will greatly decrease.
8. Set the power of the burner slightly less than average and, without covering it, bring the product to readiness. Do not forget to stir it periodically while cooking.
9. After 10 minutes, when a lot of released liquid appears in the dishes, it is necessary to drain it as much as possible and continue cooking.
10. In 4-5 minutes until ready to salt the dish and add the necessary spices, herbs. Mix well.

Video recipe

With onion and garlic in butter

Julien of the Chanterelles

445 minutes

1. Chop the peeled onion, unload on a heated oiled frying pan and pass over medium heat until translucent.
2. Pre-washed mushrooms cut into a convenient way and add to the fried onions. Mix gently with a wooden spatula, cover and simmer in own juice for about 15 minutes.
3. When the liberated liquid has completely evaporated, add sour cream to the products, mix and fry the dish for several minutes.
4. In small portions add flour, as well as salt and spices. Stir everything thoroughly and simmer for 2-3 minutes.
5. Arrange the chanterelles in a serving bowl, sprinkle with grated cheese and herbs on top. If desired, you can for 5 minutes. send in an oven preheated to + 200 ° C to get a golden cheese crust.

With potatoes in sour cream sauce

245 minutes

1. Grind pre-washed and dried mushrooms into thin plates. If you have to prepare small fruiting bodies, you do not need to cut them.
2. Chopped peeled onions in half rings and unload in oil on a heated frying pan. In 2-3 minutes the vegetable will become soft and translucent.
3. Combine the stewed onions and mushrooms. Cover and fry over medium heat for 12 minutes, occasionally stirring the dish so as not to burn. Meanwhile, cut the peeled and washed potatoes into cubes and put it in a separate saucepan.
4. When in the pan with mushrooms the evolved yushka completely evaporates, add salt and spices.
5. In semifinished chanterelles (when they get a saturated bright color and a specific crispy structure) unload the sour cream.
6. Stir thoroughly and continue to quench under the lid for 3 minutes.
7. At the final stage, place the fried chanterelles in semi-prepared potatoes and simmer until fully cooked. Before serving, the dish can be decorated with greens.

Important! When frying mushrooms, it is important to wait until the released liquid has completely evaporated from them and simmer for another 7 minutes. If this is not done, the product will turn out rubber and will be bitter.

Video recipe

With potatoes in sour cream sauce

With fried potatoes

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Video recipe

Fried potato

No boiling in tomato sauce

240 minutes

1. First, blanch the tomatoes and peel them. Next, grind into small pieces. Unload in a bowl and set aside.
2. Chop the peeled onions and garlic cloves finely.
3. If necessary, cut large mushrooms into thin slices. Small copies do not need to be crushed.
4. Heat the oiled pan and put the prepared onion-garlic mass in it. Wait until the mixture becomes clear and soft. You can also find out about its readiness by the strong garlic flavor.
5. Unload the chanterelles into the bowl and mix them with the fried onions and garlic. Do not cover, simmer until evaporated mushroom juice evaporates.
6. When the fruit bodies begin to brown, salt them and add seasoning. Shuffle.
7. In 3-4 minutes until ready, put ketchup and chopped tomatoes. Reduce the heat to a minimum, cover the container with a lid and simmer the dish for 20 minutes.

With pork and tomatoes

260 minutes

1. Grind lard in small cubes.
2. Rinse the meat under the tap to get rid of excess blood. Put it on a kitchen towel and let it dry for 3-4 minutes. After that, cut the cue ball into steaks, beat them a little and chop into medium-large cubes.
3. Pour the vegetable oil into the skillet and put it on the included stove to warm up.
4. Unload the prepared fat into a hot container and fry it from all sides.
5. When the bacon is browned, add meat to it, turn on the maximum power of the burner and, without covering it, continue frying until a brown crust appears. To pork evenly fried, turn it over in a timely manner.
6. Transfer the prepared meat to a separate plate.
7. Chop the peeled onions in half rings and load fat into the remaining meat after frying. Pass the vegetable until a specific pulp and transparency appear. Remember to stir occasionally.
8. Meanwhile, chop the prepared chanterelles and, when the onion begins to brown, add them to the pan. Continue frying the food under the open lid until the mushroom soup is completely evaporated.
9. While the mushrooms will reach the desired condition, proceed to the preparation of tomatoes. First you need to wash them and dip them in boiling water for several minutes. This manipulation in the future will allow you to quickly and easily remove the peel from the fruit. Then chop the tomatoes into cubes and add them to the semi-finished chanterelles.
10. In 3-4 minutes until the dish is ready, salt it and add spices.
11. Combine the mushrooms with meat, gently stir with a wooden spatula and add sour cream.
12. Simmer the garnish under the lid over low heat for 5 minutes.

With chicken in sour cream

460 minutes

1. Rinse the chicken in running water and chop into medium-sized cubes.
2. Pour the vegetable oil into a skillet and place on a stove to heat it.
3. When the fat begins to bubble, unload the meat into a hot pan and fry it on all sides until golden.
4. When the chicken reaches the desired condition, combine it with mushrooms. Grind large pieces if necessary.
5. Do not cover, simmer until the juice that has evaporated is completely evaporated. When he leaves, add salt and spices.
6. Cover the container and continue frying for 10 minutes.
7. In the meantime, peel the garlic cloves and pass them through the press.
8. Mix the resulting mass with sour cream and add it to the mushrooms. Stew under the lid for another 15 minutes.
9. Salt and pepper the dish a few minutes before being cooked.