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Carpathian Chanterelle Mushroom Stew with Sour Cream, Garlic & Polenta
Carpathian wild forest luxury: fresh golden chanterelles pan-seared in butter with garlic and scallions, gently simmered in luscious sour cream, served over polenta.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Fresh chanterelle mushrooms cleaned600 g
- Butter40 g
- Garlic cloves minced3 clove
- Shallot or yellow onion finely minced1 piece
- Rich sour cream 25%200 g
- Fresh parsley chopped3 tbsp
- Salt and freshly ground pepper1 tsp
Preparation Steps
1
Melt butter in a skillet, sauté onion and garlic for 2 minutes until fragrant.
2 min timer
2
Add chanterelles and cook over medium-high heat for 8-10 minutes until their liquid evaporates and edges caramelize.
9 min timer
3
Lower heat, stir in sour cream, salt, and pepper, and simmer gently for 3-4 minutes into a rich sauce.
4 min timer
4
Sprinkle with fresh parsley and serve piping hot alongside polenta.
1 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
