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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! 

Pieces of toast topped with scrambled eggs and creamy russian style chanterelle mushrooms.

      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. 😉

Russian chanterlle mushrooms over eggs and toast with dutch oven of remaining creamy mushrooms in background.

This recipe is really pretty simple.  It might not be the showiest presentation either, but it is super delicious!  

My husband, 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: 6 Servings

Russian Style Chanterelles Over Eggs and Toast

Pieces of toast topped with scrambled eggs and creamy russian style chanterelle mushrooms.

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

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1/2 lb bacon
  • 2 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

Instructions

  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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 73mgSodium: 748mgCarbohydrates: 17gFiber: 6gSugar: 3gProtein: 18g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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

Share with your friends!

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