Sautéed Chanterelles, Russian Style
- 4 bacon slices cut 1 1/2" pieces
- 1 pound chanterelles cut into pieces
- 1 medium onion diced
- 1 tablespoon sweet or sour cream - (to 2)
- Salt to taste
- Freshly-ground black pepper to taste
Fry the bacon until crisp. Leave the bacon in the pan and remove all but 2 tablespoons of fat.
Place the mushrooms in a large saucepan and add water to cover. Bring to a boil, then drain immediately and thoroughly.
Add the chanterelles and onion to the bacon and cook about 10 minutes over low heat, stirring often. Add salt and pepper to taste. Add the cream just before serving.
This recipe yields 4 side dish servings.