- Chanterelles - 800 Grams
- Oil - 60 Grams
- Onions - 300 Grams
- Sour Cream - 300 Grams
- Paprika - 100 Grams
- Lemon juice - 3-4 st. spoons
- Flour - 1 teaspoon
- Cheese - 100 Grams
- Garlic - 3 Teeth
- Salt, pepper - - To taste
- Fresh parsley - - To taste
Prepare the ingredients - we will peel onions and garlic, chanterelles very carefully rinse off litter, sprigs, leaves, etc. Parsley is chopped. In a frying pan, melt the butter, fry in it finely chopped onions. When the onion is soft - add the paprika. Stir, add chanterelles, cover with a lid and cook for 35-40 minutes over medium heat. Chanterelles will be stewed in their own juice, so you do not need to add more oil. Then remove the lid, evaporate the liquid, add the finely chopped garlic and cook for another 10 minutes. The chanterelles are already well extinguished, but now they need to be lightly fried - so we evaporate the liquid and fry them a little. Half of the sour cream is mixed with flour, you can add a little water. Fill with the resulting mixture of chanterelles and cook for another 5 minutes with slow extinguishing. We extinguish the chanterelles to about the state when the liquid evaporates somewhere halfway. Then add the remaining sour cream, cheese and parsley to the chanterelles. We put a frying pan with chanterelles in the oven - and bake for 5 minutes, until the cheese melts. Serve hot, according to tradition - with boiled potatoes. Slick! :)
Servings: 3-4