Imagine a breakfast that transports you to the lush forests of Russia, where golden chanterelle mushrooms dance with perfectly cooked eggs in a symphony of flavor and tradition. This Russian-style chanterelle dish is not just a meal; it's a culinary journey that transforms ordinary morning fare into an extraordinary gastronomic experience. Prepare to be seduced by the earthy richness of wild mushrooms, the silky smoothness of fresh eggs, and a touch of rustic elegance that will make your taste buds sing with delight!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Russian
Serves: 2 servings
Ingredients
- 200g chanterelle mushrooms
- 4 large eggs
- 2 tbsp butter
- 1 small onion, chopped
- Salt to taste
- Pepper to taste
- Fresh dill for garnish
Instructions
- Clean the chanterelle mushrooms carefully by gently brushing off any dirt with a soft brush or damp paper towel. Avoid washing them directly under water as they can absorb moisture and lose their delicate texture.
- Chop the chanterelles into medium-sized pieces, ensuring they are roughly uniform in size for even cooking.
- Finely dice the small onion, preparing it for sautéing.
- Heat a large skillet over medium heat and add butter, allowing it to melt and become slightly foamy.
- Add the chopped onions to the skillet and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the chopped chanterelle mushrooms to the skillet, stirring gently to combine with the onions.
- Cook the chanterelles for 5-7 minutes, stirring occasionally, until they release their moisture and begin to lightly brown.
- Season the mushrooms with salt and freshly ground black pepper to taste.
- In a separate pan, fry the eggs sunny-side up or to your preferred doneness.
- Once the eggs are cooked, plate them and top generously with the sautéed chanterelle and onion mixture.
- Garnish with freshly chopped dill for a traditional Russian touch.
- Serve immediately while the eggs are hot and the chanterelles are warm.
Tips
- • Always handle chanterelle mushrooms with care - they're delicate treasures that require gentle cleaning. • Use a soft brush or damp paper towel to remove dirt, never wash them directly under running water. • For the best flavor, cook chanterelles in butter and allow them to release their natural moisture slowly. • Choose fresh, firm chanterelles with vibrant color and no signs of decay. • Don't overcrowd the pan when sautéing to ensure proper browning and flavor development. • Fresh dill is not just a garnish - it adds an authentic Russian touch that elevates the entire dish. • Serve immediately to enjoy the optimal texture of both mushrooms and eggs.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 16g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 380mg
