Chanterelles with Cream
Appetizers • Russian
Description
Chanterelles with Cream
Ingredients
- Butter 0 oz
- Pickled Chanterelles 10 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- 10% cream 0 fl oz
- Lemon 1 piece
- Country Bread 1 piece
- Parsley 1 bunch
- Spanish onions 1⅕ heads
Step-by-Step Guide
Step 1
Preheat the oven to the lowest temperature and warm the bread in it. Spend a few minutes thoroughly cleaning the mushrooms from dirt, grass, and small bugs that may be hiding under the caps. Set aside a few parsley leaves and finely chop the rest along with the stems.
Step 2
Place the butter in a large heated skillet, and when it starts to melt, add a splash of olive oil. Add the mushrooms and onion, season with salt and pepper. Stir and sauté for about eight minutes until the onion softens and the mushrooms begin to brown.
Step 3
Pour in the cream; continue cooking, stirring, for 1 minute until the cream comes to a boil. Add the chopped parsley, reduce the heat, and sauté for a few more minutes until cooked through, then remove from heat. Squeeze a little lemon juice into the skillet and taste to see if it needs more salt, pepper, or acidity. Take the bread out of the oven and break it into large pieces. Divide the mushrooms onto plates and sprinkle with the remaining parsley. Serve with the bread — it's perfect for dipping into the tender, aromatic sauce!
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