Chanterelles: From grandma’s kitchen to modern cuisine

I know plenty of more modern recipes for chanterelles. I add them to green salads, combine them with broad beans, and sauté them with rosemary. However, I return to my grandmother's old recipe at least once a year. Chanterelles in cream is not diet-friendly, but its taste is unforgettable.

Chanterelles are delicious and crunchy, have a peppery note, and, at the same time, are very delicate. However, many mushroom pickers have not taken them very seriously for many years because porcini and boletes are much better. Now everyone appreciates chanterelles, especially famous restaurant chefs. These aromatic mushrooms appear in many trendy dishes.

But when you recall how your mother or grandmother prepared chanterelles, they were straightforward dishes, always without excess spices. They were served with eggs, soup, and cream. And that's where the possibilities ended. There is no need to determine which version of chanterelles tastes better. I admit that I also like to return to these old recipes. Chanterelles in cream are standalone, significantly thicker, and creamier, with whole mushrooms, differentiating it from chanterelle sauce.

The most essential ingredient in this recipe is fresh chanterelles. Of course, you may not always have them straight from the forest. Therefore, after purchasing, ensure you get them to the refrigerator immediately. A plastic bag is excluded, as the mushrooms will quickly lose their flavour and may even mould due to the moisture it creates. Transferring them to a flat dish lined with a paper towel is best. If the quantity is smaller, a paper bag can also be used.

The second important aspect is cleaning the chanterelles. Ideally, they should not be washed, certainly not soaked. Some people clean them without using water, removing dirt only with a brush and a knife. Mushrooms quickly absorb moisture, becoming less crunchy and tasty. However, rinse them quickly under running water if they are heavily soiled. There is also a known trick with salted boiling water. Pour the mushrooms with it and quickly drain.

Some recipes for chanterelles in cream recommend heavy cream containing 30 percent fat. However, my grandmother used regular sour cream with a lower fat content. Its taste better complements the mushrooms. It is essential not to stew the chanterelles in it for too long. Just a moment is enough. Chanterelles in cream go great with dill or parsley. They taste best simply with a slice of fresh bread.

Ingredients:

• 400 grams of chanterelles,
• butter for frying,
• 200 millilitres of thick cream,
• onion,
• salt and pepper to taste,
• fresh dill for serving,
• half a teaspoon of flour, optional.

Preparation:

1. Clean the chanterelles, cut only the large ones in half. Leave most of the mushrooms whole.
2. Peel and finely chop the onion. Sauté it in hot butter.
3. Add the mushrooms to the prepared onion. Add more butter, and simmer the mushrooms for about 10 minutes to reduce the juice that appears.
4. Then add the cream and heat over low heat just until the cream is warmed.
5. If you want the chanterelles to be very thick, add flour mixed with a bit of water.
6. Season the chanterelles with salt and pepper. Serve with dill.