Name: Chanterelle Banush with Caramelized Onions and Dill
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ukrainian cuisine
Ingredients: 200 g cornmeal (coarse or medium-ground cornmeal (polenta-style) for best texture); 800 ml water (hot water; can substitute part water with milk for creaminess); 300 g sour cream (full-fat sour cream (smotana) for authentic richness); 300 g chanterelle mushrooms (cleaned and roughly torn or sliced; trim stems if needed); 1 pcs onion (medium onion, thinly sliced for caramelizing); 150 g bryndza cheese (crumbled; use bryndza or a salty sheep cheese); 20 g dill (fresh dill, finely chopped for garnish); 50 g butter (unsalted butter, divided (some for cooking, some for finishing)); 1 tbsp sunflower oil (neutral oil for sautéing mushrooms and onions); 1 tsp salt (adjust to taste; part goes into cooking liquid); 0.5 tsp black pepper (freshly ground black pepper, to taste)

Chanterelle Banush with Caramelized Onions and Dill - Image 1

Chanterelle Banush with Caramelized Onions and Dill - Image 2

Prep: 15 min • Cook: 45 min. An elevated, mushroom-forward Banush: sweet caramelized onions and earthy chanterelles are folded into a rich, creamy cornmeal base made with sour cream and butter, then finished with tangy crumbled bryndza and bright fresh dill for herbal contrast. This rustic Ukrainian dish is hearty, silky, and perfect for sharing.

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 hr
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	650.5 kcal	185.9 kcal	2,602 kcal
Protein	20.3 g	5.8 g	81.2 g
Fat	35.8 g	10.2 g	143.2 g
Carbs	65.2 g	18.6 g	260.8 g

Tips

Clean chanterelles with a soft brush; avoid soaking to preserve flavor and texture.
Stir cornmeal continuously while cooking to prevent lumps and to achieve a silky texture.
Serve hot with extra crumbled bryndza and a scattering of fresh dill for brightness.