CREAMY BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
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Ashley
[email protected]This recipe was a complete disaster! The chanterelles were slimy and gross, and the potatoes were burnt. The sauce was curdled and inedible. I'm not sure what I did wrong, but I will never be making this recipe again.
Timiepire Jonathan
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The chanterelles were tough and chewy, and the potatoes were undercooked. The sauce was also too thin and watery. I followed the recipe exactly, so I'm not sure what we
Claudette Hoilet
[email protected]I made this recipe healthier by using low-fat milk instead of heavy cream, and I omitted the butter. I also added a cup of chopped spinach to the dish. It turned out delicious! The chanterelles and potatoes were cooked through perfectly, and the sauc
Gabrieli Ramos
[email protected]I'm on a low-carb diet, so I made this recipe low-carb by using cauliflower instead of potatoes. I also omitted the flour from the sauce. The dish turned out great! The cauliflower was roasted to perfection, and the chanterelles were sautéed to perfe
Jaheri jannat Bubli
[email protected]I have celiac disease, so I made this recipe gluten-free by using gluten-free flour. I also used gluten-free chicken broth. The dish turned out great! The chanterelles and potatoes were cooked through perfectly, and the sauce was creamy and flavorful
Fahadul Alam
[email protected]I made this recipe vegetarian by omitting the chicken broth and using vegetable broth instead. I also added a cup of chopped mushrooms to the dish. It turned out delicious! The chanterelles and mushrooms were perfectly cooked, and the sauce was rich
Ayesha_ Afreen Eating show
[email protected]I love spicy food, so I added a pinch of cayenne pepper to the sauce. It gave the dish a nice kick of heat, without overpowering the other flavors. I also served it with a side of sriracha sauce for those who wanted to add even more spice.
md Haker
[email protected]I was skeptical about this recipe at first, because chanterelles can be expensive. But I was pleasantly surprised to find that the dish was very affordable to make. I used frozen chanterelles, which are much cheaper than fresh ones. The dish turned o
Chris Meaux
[email protected]This recipe is perfect for busy weeknights. It's quick and easy to make, and it doesn't require a lot of ingredients. The dish is also very versatile. I've served it with roasted vegetables, mashed potatoes, and even pasta. It's always a hit.
Pukhtoon Janan
[email protected]I'm a notoriously picky eater, but I was pleasantly surprised by this recipe. The chanterelles were tender and flavorful, and the potatoes were cooked to perfection. The sauce was creamy and rich, but not too heavy. I would definitely make this dish
Bile xassan Axmad
[email protected]I made a few modifications to the recipe to make it healthier. I used low-fat milk instead of heavy cream, and I omitted the butter. The dish still turned out creamy and flavorful, and it was just as satisfying as the original version.
Norulhaq Naizai
[email protected]This recipe is a true culinary delight. The chanterelles and potatoes are cooked in a creamy sauce that is bursting with flavor. The herbs and spices add a nice touch of complexity. I highly recommend this dish to anyone who loves mushrooms or hearty
Kirito 10
[email protected]I'm always looking for easy and delicious recipes that I can make for my family. This one definitely fits the bill! The ingredients are simple and affordable, and the instructions are clear and concise. The dish turned out great, and my kids loved it
Cherrylene Bruins
[email protected]As a mushroom enthusiast, I was thrilled to try this recipe. The chanterelles were sautéed to perfection, and they retained their earthy flavor beautifully. The potatoes were cooked through but still had a nice bite to them. The sauce was rich and cr
Masoomeh Nasa127yww
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of chanterelles, potatoes, and cream is just divine. I love that it's a one-pot dish, too, which makes cleanup a breeze.
Max Lozano
[email protected]This recipe was so easy to follow, even for a beginner like me. The chanterelles and potatoes were cooked to perfection, and the sauce was creamy and flavorful. I served it with a side of roasted vegetables, and it was a hit with my family.