This post may contain affiliate links. Please view my disclosure page for more information.

Saturday, August 13, 2016

Russian Style Chanterelles Over Eggs and Toast

      After trying the chanterelles my father-in-law gave us on the AMAZING Chanterelle Tart, two things went through my mind.


  1. Thank goodness those were really chanterelles and nobody had any ill effects.
  2. 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. ;-)

     This recipe is really pretty simple.  It might not be the showiest presentation either, but it is super delicious!  Matt, who could usually take or leave this kind of thing, really liked it too.  I am sure it would be good with a variety of mushrooms, but now we are ruined by chanterelles.  What have we started?!  

    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

Ingredients:

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


  1. 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.
  2. 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.
  3. 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.  
  4. 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.
  5. Remove from heat and stir in the sour cream. Adjust your salt and pepper to your liking.
  6. Serve over good toasted bread and scrambled eggs. 




11 comments:

  1. Hello Carlee, wow what a wonderful farm. I love the animals and how wonderful to have your son experience that! I love the goat and getting fresh eggs is the best.

    Thanks so much for your lovely visit. I miss my trip already to Hawaii and we are experienced a heat wave that I did not expect. I can't wait to not be jet lagged either.

    Well I hope all is well with you and it looks like you are having a nice summer. Take care and enjoy the weekend.

    Julie

    ReplyDelete
    Replies
    1. Isn't their place great? Jax is always a bit unsure of the animals, but he loves seeing them perched on my hip! I hope the jet lag leaves quickly and this hot spell breaks. Thanks as always, Julie!

      Delete
  2. Looks like you had a great time at the far, Carlee! Thanks for sharing this recipe :)

    Blessings,
    Edye | Http://gracefulcoffee.wordpress.com

    ReplyDelete
  3. Carlee this looks amazing!!!!! Definitely pinning to try this summer while we can still enjoy breakfast as a family! :) Super cute video love it!

    ReplyDelete
    Replies
    1. Thanks, Katie! We had so much fun at Old McGrandpa's farm!

      Delete
  4. This sounds really good! I would be right there with you on point 1 after trying a new wild mushroom! Still love that you tried them and they have become such a hit!

    ReplyDelete
    Replies
    1. It was really good! I am sure this would be good with other mushrooms as well, I just had to try it with the chanterelles!

      Delete
  5. What an adorable video! I love all the fun things to do, Jax will love visiting again and again as he grows up. He will treasure that time. I love the goat, donkey, and the trains. But the best part of the vid was Jax all tuckered out at the end!

    I have never tried Chanterelles, now I have too. I love mushrooms and this looks delish!

    ReplyDelete
    Replies
    1. Thank you! We had the best time! I think it wore us both out but I didn't get the luxury of a nap on the way home ;-)

      Delete
  6. I love Chanterelles and this recipe looks so good. Thanks so much for sharing with us at Full Plate Thursday, your recipe is great! Hope you have a wonderful week and come back to see us real soon.
    Miz Helen

    ReplyDelete