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Russian Style Chanterelles Over Eggs and Toast

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Creamy mushrooms flavored with sour cream and bacon are served over toast for a real culinary treat! 

      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.  It worked out that little dude 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!

Yield: Enough for about 6 servingsprint recipe

Russian Style Chanterelles Over Eggs and Toast

Creamy mushrooms flavored with sour cream and bacon are served over toast and eggs for a real culinary treat!


  • 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.
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    Wednesday 30th of August 2017

    It is particularly helpful for dishes in which the bread is utilized to splash up fluid fixings.

    Miz Helen

    Tuesday 23rd of August 2016

    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


    Sunday 21st of August 2016

    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!


    Monday 22nd of August 2016

    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 ;-)

    Big Rigs 'n Lil' Cookies

    Sunday 21st of August 2016

    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!


    Sunday 21st of August 2016

    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!


    Tuesday 16th of August 2016

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


    Sunday 21st of August 2016

    Thanks, Katie! We had so much fun at Old McGrandpa's farm!