Gailenes Skābajā Krējumā (Latvian Chanterelles in Sour Cream)
Local name: Gailenes skābajā krējumā
In short: Golden chanterelles fried with butter and onion, finished with sour cream and dill, served over boiled potatoes or rye bread. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 205 kcal
Chanterelles, called gailenes in Latvian, are among the most prized mushrooms in the forests of Latvia, picked from midsummer into autumn. The simplest way to cook them is the best: fry them dry until their water evaporates, add butter and onion, and finish with sour cream and dill. Serve them over boiled new potatoes or on rye bread. The same method works for other wild mushrooms, so use it for whatever you find.
Instructions
- Brush the mushrooms clean, rinsing only if needed and drying them well. Cut large ones in half or quarters.
- Heat a large dry pan over medium heat. Add the chanterelles and cook for 6 to 8 minutes, stirring, until they release their liquid and it evaporates.
- Add the butter and onion and cook for 6 minutes, until the onion is soft and lightly golden.
- Season with the salt and pepper, lower the heat and stir in the sour cream. Warm gently for 3 minutes without letting it boil.
- Sprinkle with dill and serve at once over boiled potatoes or with rye bread.
Tips
- Chanterelles hold a lot of water, so dry-fry them first to keep the sauce thick. Do not boil the sauce once the sour cream is in.
- Chestnut mushrooms with a spoonful of soaked, chopped dried porcini make a decent substitute outside the wild mushroom season.
Questions and answers
Can I use frozen chanterelles?
Yes. Cook them from frozen in a dry pan, a few minutes longer, because they release more water.
What do you serve with chanterelles in sour cream?
New potatoes with dill are the classic partner. They also go well with rye bread or alongside roast meat.
Can I make this dish ahead of time?
It is best fresh. Leftovers keep for 2 days in the fridge and can be reheated gently, though the sauce may thin out.
How long does it take to make Gailenes Skābajā Krējumā (Latvian Chanterelles in Sour Cream)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Gailenes Skābajā Krējumā (Latvian Chanterelles in Sour Cream)?
About 205 kcal per serving, with 3 g of protein, 12 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 205 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 320 mg |
Estimated values, calculated from the ingredients.
