Maine dish · Photography

Chanterelles with sour cream

CookingWithoutLimits

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I am crazy about wild mushrooms, so have patience with me. I love to find them in the woods and to cook them. My satisfaction is when I find them, not when I buy them. This love for foraging was transmitted by my parents since I was a child. Now I am passing this love to my little boy.

We should teach the kids to love the nature and animals. Life will be better this way.

A simple recipe for chanterelles is this one. Goes great with porcini mushrooms too.

Ingredients:

  • 1 kg chanterelles
  • 200 g sour cream
  • Salt and pepper
  • Chopped fresh parsley

Directions:

In a bowl put the chopped mushrooms with water. Water should be a little over the mushrooms. Let them boil 10 to 15 minutes. Add water if needed. After boiling, add salt, pepper and sour cream. Let it boil for another 10 minutes. Served hot with parsley on top.

You can have it on toast or with steak. Enjoy!

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Published by CookingWithoutLimits

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

68 thoughts on “Chanterelles with sour cream”

  8. If we are lucky enough to move to Romania (we trying at the moment, to live not too far from you!) I’ll be able to forage for chantarelle, which I can recognise, on our doorstep. For other types I’d have to take one of our knowledgeable Romanian friends along. I’ve eaten them, with sour cream, many times in Romania, other types too. Delicious, and when accompanied by a bite of a garlic clove.

    Reply

  21. Omg! My grandmother also goes looking for mushrooms all the time then brings them to my house to cook delicious Korean meals for me and my family haha. But this looks amazing 😍. I’m going to ask my grandma to leave some mushrooms uncooked so I can use them to try this recipe.

    Reply

  23. Sour cream does seem to go so well with mushrooms. This simple treatment will surely bring out the best in the mushrooms. Can’t wait to try on toast.

    Reply

  29. I’m too frightened to pick mushrooms in Scotland in case I pick toadstools by accident. An entire family ended up getting renal failure after such a venture a few years ago. I’ll buy them out the supermarket and enjoy your recipes that way!

    Reply
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