Stewed chanterelles



  • 500 g chanterelles
  • 2-3 bulb onions
  • 1/2 sweet red pepper
  • 150 g of sour cream
  • 1 tbsp of flour (not full)
  • salt – to taste
  • black ground pepper – to taste


Wash the mushrooms. Cut big chanterelles into two or three parts.  Do not cut little mushrooms. Put the chanterelles in a pan, pour them with water. Bring the mushrooms to boil and cook them for 5-7 minutes. Then pour out the water.

Peel and slice bulb onions. Add the mushrooms and fry the ingredients on the sunflower oil for 5 minutes. Add sliced pepper, salt, black ground pepper and 100 g of water. Cover the pan and stew the ingredients for 25-30 minutes. Then add sour cream and flour. Stir everything properly. Cover the pan again and stew for 7 minutes more.

Serve with young potatoes.

Enjoy your meal!