(Lisichki so smetanoy)
- 1.5 lbs fresh chanterelle mushrooms(available in specialty/ethnic markets; other mushrooms can be substituted)
- 2 medium onions
- 2 oz vegetable (sunflower) oil
- One-half teaspoon salt
- 2-3 tablespoons sour cream
Rinse the mushrooms well under the running water. It’s best to wash each mushroom by hand to make sure it’s perfectly clean.
The chanterelles don’t need to be sliced – they’re small to begin with and will further reduce during cooking.
Put the mushrooms into a stew pot and place on the stove.
Initially they will release a lot of liquid, so they need to be carefully stirred until all of the liquid evaporates.
Slice the onions into semicircles and fry in all of the oil.
When the mushroom liquid evaporates, add the onions along with the oil.
Stir well and cook for another 5 minutes.
Keep in mind that if you start cooking the mushrooms together with the onions and oil you’ll end up with an ugly stewed mess instead of fried mushrooms. First you have to get rid of the extra liquid as described above, and only then fry the mushrooms.
Sprinkle the salt evenly over the mushrooms and onions.
Add the sour cream.
Cook for another 2-3 minutes, stirring periodically.
Take off the stove.
Serve with boiled potatoes.