VEGETARIAN

Chanterelles in Sour Cream and Mustard Sauce

Appetizers | Norwegian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Chanterelles in sour cream and mustard sauce

Ingredients

Pickled capers - 17.6 oz
Sour Cream - 7.1 oz
Spanish onions - 2 heads
Champagne Vinegar - 1 fl oz
Buckwheat Groats - 1 tablespoon
Dijon Mustard - 1 tablespoon
Grated Ginger Root - ½ spoons
Sugar - 1 tablespoon
Dill - 0.7 oz
Dill - ½ spoons
Salt - a pinch
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Slice the red onion into half-rings. Heat the vinegar with sugar and dill seeds, stirring well until the sugar dissolves. Let the vinegar sit for ten minutes to infuse, then strain it, mix it with the onion half-rings, and allow them to marinate in the refrigerator.

Step 2

Using a whisk, combine the sour cream with Dijon mustard, horseradish, buckwheat honey, a pinch of salt, and freshly ground black pepper.

Step 3

Remove the dill leaves from the stems. Drain the vinegar from the pickled onions. Mix the mushrooms, creamy mustard sauce, and pickled onions with the dill.