- Thank goodness those were really chanterelles and nobody had any ill effects.
- When can I get MORE?!
I was instantly hooked. When I asked my father-in-law what his favorite way to have them was, he answered with eggs. So, I knew I wanted to try them that way as well. I worked out that Jax had a week off of daycare. We hadn't been to grandpa's farm in a while, so we were hoping to visit. We couldn't help that the visit happened to be during mushroom season. ;-)
I made a little video/slideshow of our trip to "old McGrandpa's farm." We sing the song that way about all of the things he has there. They have everything from milking goats to bees... and of course mushrooms. Feel free to take a peek at our morning on the farm!
Russian Style Chanterelles Over Eggs and Toast
1/2 lb bacon
2-3 lbs chanterelle mushrooms
1 onion, diced
1 T flour
1/2 cup milk
1/4 cup sour cream
salt and pepper
scrambled eggs and toast for serving
- Cover cleaned and roughly chopped mushrooms with water in a large saucepan. Bring to a boil and then immediately remove from heat and drain completely.
- Chop raw bacon into 1 inch pieces. Fry until crisp. Drain off most of the fat, leaving some to sautee the mushrooms and onion. A tablespoon or two will do.
- Add the onion to the bacon and remaining grease. Cook over medium heat until they start to become translucent. Add the well drained mushrooms and saute for a couple of minutes, stirring occasionally.
- Sprinkle with flour and cook for another minute or two, stirring frequently, to cook the flour taste out. Stir in the milk and cook until it starts to thicken.
- Remove from heat and stir in the sour cream. Adjust your salt and pepper to your liking.
- Serve over good toasted bread and scrambled eggs.