Грибы в сметане по-русски

In Russia, autumn is the season of tikhaya okhota — “the quiet hunt” — when whole families head into the woods with baskets. The first chanterelles of the day often go straight into a pan with onion and thick sour cream, and land on the table beside boiled new potatoes and a heap of dill.

Country: Russia · Time: 35 min · Serves: 4

Ingredients

• 1 lb (450 g) fresh golden chanterelles — or frozen chanterelles, no need to thaw
• 1 medium onion, finely chopped
• 2 tbsp butter + 1 tbsp sunflower oil
• ¾ cup (180 g) full-fat sour cream
• 1 small garlic clove, minced (optional)
• Salt and black pepper
• A big handful of fresh dill, chopped
• To serve: 1½ lb (700 g) small potatoes, boiled — or buckwheat

Steps

1. Clean the chanterelles with a soft brush or a quick rinse. Tear large ones in half lengthwise so they keep their shape.
2. Put the mushrooms in a dry, wide skillet over medium-high heat. They will give off water — let it cook away, 5–8 minutes, until the pan is nearly dry. From frozen, go straight from the bag and allow a few minutes more.
3. Add the butter, oil and onion. Fry, stirring, until the onion is soft and golden and the mushrooms take some color, 8–10 minutes. Season with salt and pepper; add the garlic for the last minute.
4. Turn the heat down, stir in the sour cream and 2–3 tbsp water. Simmer gently for 3–5 minutes until creamy — keep it below a hard boil so the sauce stays smooth.
5. Off the heat, stir in most of the dill and taste for salt. Spoon over hot potatoes and finish with the rest of the dill.

Cook's tip: Yellowfoot or hedgehog mushrooms work the same way. Leftovers are excellent the next morning on toasted rye.

Our mushrooms for this dish

• Fresh Wild Chanterelle Mushrooms
• Frozen Chanterelle Mushrooms
• Fresh Yellowfoot Mushrooms