This chanterelle sauce will be a worthy decoration for any dish. Perfect with pasta, potatoes, buckwheat, meat and fish.
Cooking time 25 minutes
Chanterelles 7-10 pcs
Sour cream 10% fat. 2-3 st. l.
Vegetable oil 2 tbsp. l.
Dill sprigs 2 pcs
Rinse and sort the mushrooms.
Cut the mushrooms into small pieces.
Fry the mushrooms in a saucepan in vegetable oil, cook for 7-10 minutes, stirring occasionally.
Add the onion, cut into half rings, and cook for another 10-15 minutes. Add some water.
Add sour cream and salt. Stir and remove from heat. Let it brew for 10 minutes. Add finely chopped dill before serving.
Chanterelle sauce is ready. Can be served at the table.
The sauce goes well with boiled potatoes, pasta, buckwheat and just a piece of fresh bread.