in Eastern Europe, Poland

Steamed chanterelles with cream

updated

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Ingredients for 4 servings:

  • 1 kg chanterelles
  • 1 onion(s)
  • 100 g butter
  • 125 ml broth or water
  • 125 ml cream
  • 2 tbsp dill, finely chopped
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Traditional Polish cuisine

Clean and quickly wash the mushrooms, add them to boiling water, bring to a boil, and cook for 7 minutes. Strain. Halve the small chanterelles and quarter the larger ones. Peel, wash, and finely chop the onion. Heat the butter in a large saucepan and fry the mushrooms for 10 minutes. Add the finely chopped onion, dill, salt, and pepper. Pour in the broth or water, cover, and simmer over low heat for 20 minutes. Pour in the cream and continue to simmer over low heat until a thick sauce forms. Season to taste and serve hot with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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