Romanian shepherds discovered chanterelles pair perfectly with sheep cheese because both thrive in the same Carpathian mountain altitude.
Chanterelles with Sour Cream and Sheep Cheese
Indulge in a creamy delight with our Chanterelles in Sour Cream and Sheep Cheese! This dish highlights the earthy richness of golden chanterelle mushrooms, perfectly sautéed and mingled with velvety sour cream and tangy sheep cheese for a flavor explosion. It’s a simple yet luxurious treat that’s sure to impress at any dinner table!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
The Story
This Romanian forest feast traces back to 14th-century Wallachian shepherds who'd stumble upon chanterelle patches during summer migrations—they'd combine their precious sheep cheese with foraged golden trumpets and sour cream made from morning milking, creating what Transylvanian nobles later dubbed 'peasant caviar' because even aristocrats couldn't resist this woodland treasure that cost nothing but knew everything about flavor.
Regional Twist
In Maramureș county, they substitute the sheep cheese with fresh telemea and add crushed coriander seeds to the toasted walnuts, transforming this into a proper mountain celebration.
📝 Ingredients
Shopping List
- 200 grams chanterelle mushrooms
- 2 medium onions
- 100 grams sheep cheese
- 200 grams sour cream
- 100 grams walnuts
- white bread (to taste)
Pantry Items
Amounts also listed in instructions below
- fresh thyme (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Clean the chanterelles without washing them to avoid water absorption.
- 2
Toast some fresh white bread, preferably with a lot of crumb.
- 3
Chop the walnuts and lightly toast them in a hot pan, being careful not to burn them.
- 4
Chop 2 medium onions and sauté them on low heat until caramelized, about 20-30 minutes.
- 5
Add the cleaned chanterelles whole to the pan with the onions, avoiding cutting them.
- 6
Stir gently to prevent them from releasing too much water, and wait for it to evaporate.
- 7
Once cooked, add the sour cream and mix well.
- 8
Incorporate the sheep cheese, salt, pepper, and fresh thyme at the end.
- 9
Serve with your favorite company and a chilled white wine.
💡 Pro Tips
- ✓Toast walnuts at exactly 325°F for 8-10 minutes, stirring every 2 minutes, because their oils become rancid at temperatures above 350°F and destroy the nutty flavor profile.technique325°F for 8-10 minutes
- ✓Clean chanterelles with a dry brush or paper towel only - washing increases their water content from 90% to 95%, causing them to steam rather than sear and develop proper umami compounds.technique90% to 95% water content
- ✓Caramelize onions at 225-250°F pan temperature for true Maillard reaction - higher heat creates bitter compounds instead of the sweet, complex flavors needed to balance the earthy mushrooms.timing225-250°F for 20-30 minutes
- ✓Add sour cream off heat or at temperatures below 180°F because its proteins coagulate and separate at higher temperatures, creating a grainy texture instead of smooth sauce.techniqueBelow 180°F
- ✓Grate sheep cheese at serving temperature (65-70°F) rather than cold because the fat crystals are softer and create better texture integration with the warm sour cream.ingredient65-70°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Romanian shepherds discovered chanterelles pair perfectly with sheep cheese because both thrive in the same Carpathian mountain altitude.
Chanterelles with Sour Cream and Sheep Cheese
Indulge in a creamy delight with our Chanterelles in Sour Cream and Sheep Cheese! This dish highlights the earthy richness of golden chanterelle mushrooms, perfectly sautéed and mingled with velvety sour cream and tangy sheep cheese for a flavor explosion. It’s a simple yet luxurious treat that’s sure to impress at any dinner table!
The Story
This Romanian forest feast traces back to 14th-century Wallachian shepherds who'd stumble upon chanterelle patches during summer migrations—they'd combine their precious sheep cheese with foraged golden trumpets and sour cream made from morning milking, creating what Transylvanian nobles later dubbed 'peasant caviar' because even aristocrats couldn't resist this woodland treasure that cost nothing but knew everything about flavor.
Regional Twist
In Maramureș county, they substitute the sheep cheese with fresh telemea and add crushed coriander seeds to the toasted walnuts, transforming this into a proper mountain celebration.
📝 Ingredients
Shopping List
- 200 grams chanterelle mushrooms
- 2 medium onions
- 100 grams sheep cheese
- 200 grams sour cream
- 100 grams walnuts
- white bread (to taste)
Pantry Items
Amounts also listed in instructions below
- fresh thyme (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Clean the chanterelles without washing them to avoid water absorption.
- 2
Toast some fresh white bread, preferably with a lot of crumb.
- 3
Chop the walnuts and lightly toast them in a hot pan, being careful not to burn them.
- 4
Chop 2 medium onions and sauté them on low heat until caramelized, about 20-30 minutes.
- 5
Add the cleaned chanterelles whole to the pan with the onions, avoiding cutting them.
- 6
Stir gently to prevent them from releasing too much water, and wait for it to evaporate.
- 7
Once cooked, add the sour cream and mix well.
- 8
Incorporate the sheep cheese, salt, pepper, and fresh thyme at the end.
- 9
Serve with your favorite company and a chilled white wine.
💡 Pro Tips
- ✓Toast walnuts at exactly 325°F for 8-10 minutes, stirring every 2 minutes, because their oils become rancid at temperatures above 350°F and destroy the nutty flavor profile.technique325°F for 8-10 minutes
- ✓Clean chanterelles with a dry brush or paper towel only - washing increases their water content from 90% to 95%, causing them to steam rather than sear and develop proper umami compounds.technique90% to 95% water content
- ✓Caramelize onions at 225-250°F pan temperature for true Maillard reaction - higher heat creates bitter compounds instead of the sweet, complex flavors needed to balance the earthy mushrooms.timing225-250°F for 20-30 minutes
- ✓Add sour cream off heat or at temperatures below 180°F because its proteins coagulate and separate at higher temperatures, creating a grainy texture instead of smooth sauce.techniqueBelow 180°F
- ✓Grate sheep cheese at serving temperature (65-70°F) rather than cold because the fat crystals are softer and create better texture integration with the warm sour cream.ingredient65-70°F