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What can you do with fresh chanterelles? Fried chanterelle mushrooms - how to cook: the best recipes

What can you do with fresh chanterelles? Fried chanterelle mushrooms - how to cook: the best recipes

Chanterelles are a specific mushroom. Some, like me, love them, others not so much. They are very good in pickles - they look healthy, tasty and strong.

Today I propose to consider 2 simple, but at the same time very tasty culinary dishes based on these yellow lamellar mushrooms. Please note that we use frozen chanterelles. In the summer, when we have it, of course, we cook it with fresh mushrooms.

Fried chanterelles with sour cream in a frying pan

The easiest and fastest way is to fry mushrooms with sour cream. This recipe was once my grandmother’s signature dish.

We will need:

Chanterelles - 1.2 kg;
sour cream - 250 g;
onion - 150 g;
dill - 4 sprigs;
refined vegetable oil - 50 ml;
rock salt - 1-2 pinches;

Cooking method:

Defrost the chanterelles and rinse them under running water. Instead of defrosting, soak fresh mushrooms in water for 2 hours.
Pour water into the pan and add salt to it at the rate of 1 tbsp for every 1 liter of liquid. l. salt. We put it on fire. Immediately after the boil starts, put our mushrooms into it. It is advisable to cut large chanterelles into several parts.
As soon as the mushrooms have sunk, turn off the gas and drain the water through a colander. It is important that the water drains off the mushrooms as much as possible. This may take some time.
Evenly transfer the prepared chanterelles to a heated frying pan with sizzling sunflower oil and fry them, stirring occasionally, for 7 minutes.
Do not remove the pan from the heat, add finely chopped onions to the mixture. Fry for about 1 more minute, then add sour cream, finely chopped dill, salt and pepper. Cover the mushrooms with a lid and let them simmer for another 2-3 minutes.

It is advisable to serve the dish on large flat plates with fresh black bread.

Chanterelle soup

We usually make soup from boletus, boletus, aspen and honey mushrooms, but sometimes we make soup from chanterelles. To prepare it, you should stock up on the following ingredients:

Chanterelles - 700 g;
water - 2.5 l;
potatoes - 450 g;
carrots - 110 g;
onions - 110 g;
garlic clove - 1 piece;
cream or sour cream 25% fat - 155 ml;
butter - 45 g;
refined sunflower oil - 20 ml;
dill - 4 sprigs;
rock salt - 1-2 pinches;
ground black pepper - 1 pinch.

Cooking method:

Defrost the chanterelles and rinse thoroughly under running water. Cut large mushrooms into several parts.
Pour water into the pan and put it on gas.
We peel and wash the potatoes, cut them into small cubes and put them in a saucepan as soon as the water in it boils.
We clean, wash and finely chop the onions and carrots and sauté them in a mixture of vegetable and butter in a frying pan, avoiding frying.
In the frying pan where the vegetables were sautéed, lightly fry the chanterelles so that excess moisture evaporates from them and they brown a little.
As soon as the potatoes are cooked, add the sauteed vegetables to the pan. mushrooms and cream.
Chop the garlic into small pieces and lightly fry them in a frying pan, then add to the boiling soup.
Add salt and ground black pepper to taste, season with finely chopped dill, turn off the heat and leave the soup to simmer under the lid for about 10 minutes.

It turns out so delicious that you will simply “lick your fingers”!

Lately I’ve been trying to lead a healthy lifestyle as much as possible, I eat little fried food, but I can’t resist this recipe. Well, the soup with rustic sour cream and fresh crispy bread (crust) is just a fairy tale!

www.dacha6.ru

This dish is easy to prepare. It is worth considering that during the frying process, mushrooms release a lot of liquid, which can turn fried potatoes into stew.

Ingredients:

1 onion
500 g mushrooms
0.5 kg potatoes
Pepper
Oil
3 cloves garlic

Recipe:

Wash the mushrooms and try to keep them in water. Often, particles of soil and sand remain in the notches
Cut into small pieces and fry in a frying pan with a little oil
When a crust appears on the mushrooms, add the onion and fry until browned.
In a separate frying pan, fry the potatoes until golden; when the vegetable is ready, add the mushrooms
Salt, add pepper and garlic. Cover with a lid and simmer for 5-8 minutes

This dish can be complemented with mashed potatoes or pasta. Quick dinner option.

Ingredients:

0.5 kg mushrooms
2 onions
2 carrots
Oil
Spices

Recipe:

Soak the main ingredient for 0.5 hours in cold water. This will quickly get rid of debris and sand.
Cut into pieces and dry a little. Place in a hot frying pan with oil
Fry until all the liquid has evaporated, then add a little oil
Add chopped carrots and onions to the mushrooms
Fry until golden and add spices and salt

This is a traditional recipe for making chanterelles. Sour cream adds a delicate and piquant taste.

Ingredients:

2 onions
100 ml sour cream
Oil
0.5 kg mushrooms

Recipe:

Thoroughly clean the chanterelles of dirt and debris and wash them
After this, cut into pieces and place in a frying pan with a little oil.
Fry until the juices evaporate. Add the onion and add a little more oil
After this, fry until golden and add sour cream, add spices
Simmer covered for another 5 minutes

How to fry chanterelles in a frying pan with meat?

We can say that this is an autumn recipe, as it contains the gifts of nature. The dish should be served with buckwheat or potatoes.

Ingredients:

0.5 kg pork
0.5 kg chanterelles
2 onions
Oil
150 ml sour cream
Spices

Recipe:

Wash and chop the mushrooms thoroughly. Place them in a frying pan and fry until the liquid evaporates
Add the onion and simmer a little longer until the onion is browned.
Add sour cream and spices, simmer for 3 minutes
In a separate bowl, fry the pork pieces over high heat.
They should be golden brown, add 100 ml of broth and simmer covered for 45 minutes
Add the mushrooms to the pork and simmer together for another quarter of an hour.
Add salt if necessary

This recipe is suitable if you have freshly cut mushrooms.

Ingredients:

0.5 kg mushrooms
2 onions
100 ml cream
Pepper

Recipe:

Wash the mushrooms thoroughly and cut them into small pieces
Place in a frying pan with a little oil
Keep over medium heat until the juice evaporates and add the chopped onion
With constant stirring, keep on fire for another 10 minutes.
Pour in cream and a little water
Add salt and spices. Simmer for another 12 minutes covered

Before you cook them, you need to defrost them. To do this, I put the raw materials in a bowl and let them stand at room temperature. The water needs to be drained.

Ingredients:

600 g frozen mushrooms
1 onion
Pepper
Oil

Recipe:

Thaw mushrooms at room temperature and drain
Dry on a towel and place in a hot frying pan with oil.
Add the onion and fry until browned
Add salt and pepper. Fry for another 10 minutes

You can pre-boil the mushrooms before frying, this will make them juicy.

Ingredients:

2 onions
0.5 kg mushrooms
Oil
Pepper
2 carrots
100 ml sour cream

Recipe:

Boil the washed mushrooms in salted water for about 30 minutes.
Drain the broth and chop the mushrooms. Dry them on a towel or keep them in a colander
After this, pour oil into the frying pan and add the mushrooms from which the water has drained.
Add onion and carrots and fry for 10 minutes
Drain the sour cream, add salt and spices. Cover with a lid and simmer for 7 minutes

Only canned mushrooms that are prepared without adding vinegar are suitable for frying. Simply put, these are boiled canned chanterelles.

Ingredients:

Jar of mushrooms
2 onions
1 carrot
Pepper
Oil

Recipe:

Place the mushrooms in a colander and let the liquid drain
After this, heat the vegetable oil in a frying pan and add the mushrooms
Fry until golden brown and add chopped onion and carrots
Fry for another 7 minutes, add salt and spices

Yes, chanterelles can be cooked fresh. The only condition is to clean them well and wash them from soil and sand.

Ingredients:

700 g mushrooms
100 ml oil
100 l cream
Pepper
2 onions
2 cloves garlic

Recipe:

Wash the chanterelles thoroughly and remove any dirt.
After washing, dry the mushrooms a little
Place them in a hot frying pan and fry over medium heat until the liquid evaporates
Add chopped onion and garlic. Fry for another 5 minutes
Pour in some water and cream
Cover with a lid and simmer for 7 minutes
Salt and add spices

Do you need to cook chanterelle mushrooms and how long before frying them?

The most interesting thing is that there is no clear answer as to whether mushrooms need to be boiled before frying. But many housewives prefer to do this. The optimal boiling time for chanterelles is 15 minutes. Do not cook for a long time, you risk getting “rubber” mushrooms.

Yes, chanterelles go well with other mushrooms. They will give the dish a unique look and aroma. You can cook a roast with assorted mushrooms. Also very tasty prefabricated julienne made from different types of mushrooms.

After defrosting fresh mushrooms and cooking them, bitterness appears. It's quite normal.

Adviсe:

Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
If you have frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
Add butter while frying. It will give the dish a creamy and delicate taste.

As you can see, chanterelles are very unusual and colorful mushrooms. They also have a spicy taste and aroma.

heaclub.ru

How to cook chanterelles

It’s not for nothing that I call chanterelles royal mushrooms. The taste and texture are pleasant. And of course the beautiful appearance of the mushrooms. Chanterelles have one secret that few people know. They contain a substance that destroys worm eggs. Thanks to this, chanterelles are almost never wormy.

Before preparing dishes from chanterelles, you need to know about the benefits they bring to our body.

high carotene content;
beneficial effect on mucous membranes and vision;
rejuvenation of skin and hair;
getting rid of excess salts in the body;
cleansing the liver and improving its function;
reduction of fatigue;
control of helminths;
improvement of motor activity;
removal of heavy metals from the body.

Contraindications:

should not be given to children under 8-10 years of age;
Do not eat it for people who suffer from gastrointestinal diseases.

As you can see, apart from individual contraindications, chanterelles do not cause any harm.

Soup - cream of chanterelles

Amazingly delicious dish. Tender and fragrant.

Products:

broth (vegetable or meat) - 1 liter;
dry white wine - 100 ml;
chanterelles - 0.5 kg;
onion - 1 pc.;
butter - 30 grams;
cream (low-fat) - 250 ml;
salt, thyme and pepper - to taste.

Melt butter in a saucepan. We put thyme in it. Dice the onion and add it to the butter and thyme. Fry until transparent. Add chanterelles to the onions and fry further.

Pour broth into the fried mixture. Remove the thyme, salt and add spices to your taste. Bring to a boil and pour in white wine. Boil again and cook the soup for three minutes.

Puree the cooked soup using a blender. Add cream and stir. Let the soup simmer and bring to the desired thickness. Can be diluted with clean water or broth.

The soup is served with herbs and croutons.

How to cook chanterelles deliciously and simply? Of course, fry it. And the recipe for cooking mushrooms in sour cream will not leave anyone indifferent.

Products:

chanterelles - 500 g;
white onion - 1 pc.;
garlic – 3 small cloves;
salt, spices and herbs - to taste;
sour cream - 7 tablespoons;
oil for frying (you can use either butter or sunflower).

How to cook chanterelles in sour cream sauce:

Pre-soak the chanterelles in cold water for half an hour. Wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. Throw mushrooms into it. Cook for fifteen minutes and drain. If desired, you can skip cooking the mushrooms and start frying them immediately.

Chop the onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. Fry for another three minutes and turn off.

Serve with greens.

Some cooking features:

sour cream moderately acidifies fried mushrooms;
It is best to use butter for frying chanterelles;
When serving, greens are desirable; they balance the taste of mushrooms and sour cream.

The recipe is elementary. And the dish is eaten in one moment.

Products:

chanterelles - 200 grams;
large onion - 1 pc.;
butter - 30 grams;
cream (low-fat) - 200 ml;
dry white wine - 50 ml;
garlic - 2 cloves;
thyme - 1 branch;
zest of one lemon;
salt - to taste;
pepper - to taste;
parmesan - 50 grams;
spaghetti - 250 grams.

Boil the spaghetti.

Spaghetti should not be overcooked.

Melt the butter and heat the thyme in it. We do not take it out until the end of cooking. Finely chop the onion and fry until soft. Add boiled chanterelles and fry for 7 minutes. Pour in the wine and fry until the excess liquid has evaporated. Approximately 4 minutes. Add garlic and zest to the mixture. Salt and pepper. Pour in the cream and bring the mixture to a boil. From the moment it boils, turn it off.

Place the spaghetti into the mushrooms and mix thoroughly.

Place on a plate. Top each serving with three Parmesan cheeses.

Products:

rice - 150 grams;
chanterelles - 200 grams;
carrots (medium) - 1 pc.;
onion (medium) - 1 pc.;
salt, herbs and spices (chili, cumin, ground coriander) - to taste;
subsoil oil - 3 tablespoons.

Fry the onion. Add carrots and fry for 5 minutes. Next, add the boiled chanterelles. Fry for another 5 minutes. Add rice, salt and spices. Fill with water and simmer for about 40 minutes from the moment it boils.

Serve with herbs and ketchup.

You can prepare many dishes from chanterelles. But of course the most delicious are fried chanterelles.

Products (for 2 servings):

chanterelles - 0.5 liter jar;
onions (depending on size) - 1-2 pcs.;
potatoes (depending on size) - 5-6 pcs.;
vegetable oil - 4 tablespoons;
salt and spices - to taste.

Boil fresh chanterelles in water acidified with lemon juice. Peel the onion and cut into small strips. Fry the onion in oil until soft.

There is no need to fry the onions until golden or overcook them at all. The taste of fried onions is rich and will overwhelm the delicate taste of mushrooms!

Add the chanterelles to the onions and fry over low heat. When frying, excess liquid should evaporate.

While frying the chanterelles, peel the potatoes and set them to boil. As soon as it is ready, drain the water.

Place the fried chanterelles and onions in the potatoes and fry everything together for 2 minutes.

Delicious potatoes with mushrooms are ready. Serve with herbs and sour cream.

Potato and mushroom casserole

Products:

chanterelles - 500 grams;
sour cream - 300 ml;
butter - 30 grams;
potatoes (medium) - 6 pieces;
herbs, salt, spices - to taste.

How can you cook chanterelles with potatoes in a tasty and unusual way? Make a casserole out of them.

Cut the potatoes into small pieces. Leave the mushrooms whole. If you come across large mushrooms, cut them into two parts.

Finely chop the greens.

Melt the butter in a frying pan. Add mushrooms and fry until done. Grease the mold with butter. Mix the fried mushrooms with potatoes and place in the pan. Salt and add sour cream. Place in the oven and bake for 45 minutes at 180 degrees.

An interesting recipe for a delicious salad.

Products:

chanterelles - 500 grams;
smoked brisket (or bacon) - 100 grams;
baguette (white) - 3 pieces;
garlic - 2 cloves;
vegetable oil - to taste;
herbs, spices - to taste.

Cut the mushrooms into quarters. Finely chop the brisket (without skin) and fry in oil until crispy. Take out the brisket and add mushrooms to the same oil. Fry until excess moisture evaporates. Salt and fry until done. Cut the garlic into slices and fry in oil. Remove the garlic and fry the diced baguette in this oil. Chop the greens coarsely. Tear the lettuce leaves. Place into serving bowls. Greens - mushrooms - brisket - croutons. Drizzle with a little olive oil.

Useful tips for preparing dishes with chanterelles:

Chanterelles must be used within 10 hours from the moment of collection. If it is not possible to prepare chanterelle dishes according to recipes, you can simply freeze them or cut them for drying;
Before preparing dishes with frying chanterelles, fill them with water and boil for 15-20 minutes. Chanterelles will be ready for use in soup, appetizers, frying and freezing;
To keep the color of the chanterelles bright, add a few tablespoons of lemon juice or a pinch of citric acid when cooking;
Never freeze raw mushrooms. Otherwise they will be bitter. They need to be cooked before freezing. In plain water or milk. Or fry in butter;
Chanterelles “love” sour cream, thyme, oregano, marjoram, and basil. Add these spices when cooking and your dishes will taste even better.

justsovet.ru

How to cook fried chanterelle mushrooms with garlic

How to cook fried chanterelle mushrooms and feed your family? Use a simple recipe and be surprised how delicious it turns out.

Chanterelles – 1 kg;
Vegetable oil – 100 ml;
Garlic cloves – 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

Peel the chanterelles, wash them and place them in boiling water.
Boil for 15 minutes. after boiling and leave to drain for a while.
Cut into cubes, place in a dry frying pan and fry until the liquid evaporates.
Add oil, stir and continue frying until golden brown.
Salt, pepper and add chopped garlic with a knife.
Stir and continue frying over low heat for 5 minutes.

Now, knowing how to cook fried chanterelles, you can experiment and create your own culinary recipes.

How to cook black chanterelles with mayonnaise

This little-known edible mushroom is no different in taste from a simple chanterelle. How to properly cook black chanterelles by frying?

Black chanterelles – 600 g;
Potatoes – 300 g;
Mayonnaise – 3 tbsp. l.;
Butter – 100 g;
Salt - to taste;
Provençal herbs – 1 tsp.

The recipe, which allows you to understand how to cook chanterelle mushrooms, is described in stages.

Peel, wash and place the mushrooms in boiling salted water.
Boil for 15 minutes, let cool and drain, cut into slices.
Place in a frying pan where some of the butter has already been melted and fry for 20 minutes.
Add a little salt, add Provençal herbs and stir.
Peel the potatoes, wash and cut into thin cubes.
Add salt to taste and place in a separate frying pan, fry in the second half of the oil until golden brown over medium heat.
Combine mushrooms and potatoes in one pan, add mayonnaise, stir.
Cover with a lid and fry over low heat for 5-7 minutes.

How to properly cook chanterelle mushrooms fried in sour cream and wine

Fried mushrooms with sour cream are one of the most popular dishes for many. How to cook chanterelle mushrooms fried in sour cream so that it turns out tasty and healthy for the whole family?

Chanterelles – 1 kg;
Semi-dry white wine – 1.5 tbsp.;
Sour cream – 1.5 tbsp;
Butter – 3 tbsp. l.;
Hard cheese – 200 g;
Ground red and black pepper – ½ tsp each;
Salt - to taste.

How to properly cook chanterelles with sour cream is described in a step-by-step recipe description.

Wash the mushrooms, cut into small pieces and place in a hot frying pan with melted butter.
Fry over medium heat for 10 minutes, add white wine, stir and simmer for 5 minutes.
Add salt to taste, add pepper, add coarsely grated cheese and pour in sour cream.
Stir, reduce heat to low and simmer until liquid evaporates.
Serve with white bread croutons brushed with butter.

Option for how to cook chanterelles with onions

The next option, how to cook chanterelles with onions, has its advantages: the vegetable will add some piquancy and sweetness to the dish. In addition, cooking fried chanterelles with onions is a pleasure; you just need to chop them and fry them.

Pickled chanterelles – 700 g;
Onion – 4 heads;
Ground black pepper – 1 tsp;
Salt - to taste;
Lemon juice – 3 tbsp. l.;
Green onions – 1 bunch.

Step-by-step instructions will tell you how to properly cook chanterelles with onions.

Peel the onion, cut into half rings, put half in heated vegetable oil and fry until a pleasant yellowish color.
Wash the pickled mushrooms, cut into pieces and add to the onion.
Set the heat to medium and fry the mushrooms for 10 minutes.
Add salt if needed, then pepper and add the rest of the onion.
Stir, cover with a lid, reduce heat to low and fry for 5-7 minutes.
Add chopped green onions, lemon juice, stir and leave covered for 5 minutes.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to properly cook fresh chanterelles to get a fragrant, tasty and satisfying dish? These fruiting bodies can be made into an amazing delicacy by frying them with vegetables.

Fresh chanterelles – 700 g;
Bell pepper and onion – 200 g each;
Water – 2 tbsp.;
Tomato paste – 200 ml;
Garlic cloves – 2 pcs.;
Olive oil – 5 tbsp. l.;
Dry red wine – 3 tbsp. l.;
Corn flour – 1.5 tbsp. l.;
Parsley – 1 bunch;
Salt - to taste.

How to quickly and tasty cook chanterelles is described in this recipe.

Onions, garlic cloves and bell peppers are peeled, cut into cubes and fried in oil for 10 minutes. over medium heat.
After preliminary cleaning, the mushrooms are cut into pieces, placed with the vegetables and fried for 10 minutes. over low heat.
Add wine, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and simmer for 10 minutes.
The remaining water is mixed with flour, whipped and poured into the mushrooms.
Fry for 10 minutes with constant stirring. over low heat, add finely chopped parsley.
The fire is turned off, the roast is left on the stove for another 5-7 minutes to infuse.

How to cook chanterelles in a slow cooker: recipe with step-by-step photos

When preparing mushrooms, many housewives use a home “helper” - a multicooker. How to cook chanterelles in a slow cooker so that all your household members are satisfied with the dish?

Fresh chanterelles – 700 g;
Mushroom broth – 500 ml;
Buckwheat – 300 g;
Onion – 4 heads;
Garlic cloves – 5 pcs.;
Butter – 50 g;
Salt - to taste.

We offer a recipe with step-by-step photos, clearly showing how to cook chanterelles in a slow cooker.

How to cook frozen chanterelles: salad recipe

How to deliciously prepare chanterelle mushrooms in the form of a salad to decorate a festive feast? For this option, it is better to take frozen fruiting bodies. The salad is prepared quite simply and quickly, the main thing is to have all the ingredients on hand.

Frozen chanterelles – 700 g;
Potatoes – 6 pcs.;
Butter – for frying;
Eggs – 5 pcs.;
Red onion – 2 heads;
Pickled cucumbers – 3 pcs.;
Mayonnaise – 200-250 ml;
Parsley – 1 bunch.

How to properly cook frozen chanterelles is described in detail in the recipe.

The potatoes are boiled “in their jackets”, cooled and grated on a grater with large divisions.
After defrosting, the mushrooms are cut into pieces, placed in a dry frying pan and fried until the liquid has completely evaporated.
2 tbsp are introduced. l. butter, add salt and continue to fry until golden brown.
Hard-boiled eggs are peeled, chopped, red onions and cucumbers are cut into cubes.
All the prepared ingredients are laid out in layers in a deep salad bowl and greased with mayonnaise.
The layers of products are laid out randomly, but the top layer should be eggs.
The salad is placed in the refrigerator, and before serving, garnished with chopped parsley.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will make the dish filling and nutritious. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make delicious meatballs for a family dinner.

Chanterelles – (fresh - 500 g, dried - 150 g);
Minced meat – 400 g;
Fresh tomatoes – 2 pcs.;
Onions – 2 pcs.;
Hard cheese – 100 g;
Mayonnaise – 150 ml;
Salt and ground black pepper - to taste;
Vegetable oil.

You can learn how to properly cook chanterelles with minced meat from the following step-by-step recipe.

After cleaning, wash and cut fresh mushrooms into cubes, peel and chop the onion. If dried mushrooms are used, they need to be soaked until they swell, then squeezed out and then proceed according to the recipe.
Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue frying for 10 minutes.
Add the second part of the chopped onion to the minced meat, add salt and pepper, and mix.
Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
Place on a greased baking sheet and distribute fresh tomatoes cut into slices on top.
Place mushrooms and onions on top, beat eggs with mayonnaise, add salt and pour over meatballs and mushrooms.
Sprinkle grated cheese on top and place in a preheated oven.
Bake at 200°C for 30-40 minutes.
Serve with mashed potatoes, pasta, bulgur and other grains.

How to cook dry chanterelle soup with potatoes and onions

To make dried mushroom soup tasty, it must be cooked with skill. How to cook dry chanterelles so that everyone in your household enjoys an appetizing and satisfying first course.

Chanterelles – 70 g;
Potatoes – 7 pcs.;
Onions – 2 pcs.;
Carrots – 1 pc.;
Vegetable oil - for frying;
Water – 2 l;
Sour cream - for serving;
Dill and/or parsley;
Salt - to taste.

How to properly cook chanterelle mushrooms is described in the attached recipe.

The chanterelles are washed well and filled with warm water for 20 minutes.
The water is drained, the mushrooms are washed and again filled with water so that it covers them.
The potatoes are peeled, washed and cut into cubes, and 2 liters of water are poured in.
Cook until done, add salt to taste at the end.
The onion is chopped, fried in oil until golden brown, chopped carrots are added and fried again.
The mushrooms are squeezed out by hand (the water is not poured out), added to the vegetables and fried for several minutes over low heat.
Pour in 1 tbsp. the remaining water from the mushrooms and simmer for 15 minutes. until the liquid evaporates completely.
The contents of the frying pan are placed in a saucepan, seasoned with salt and brought to a boil.
Turn off the heat, add chopped herbs and after 20 minutes. served with sour cream.

How to make dried chanterelle soup with noodles and cheese

For this soup it is also better to use dried chanterelles. How to cook dried chanterelles to make a tasty and aromatic first course?

Dried chanterelles – 70 g;
1 piece each onions and carrots;
Garlic cloves – 2 pcs.;
Vermicelli – 50 g;
Processed cream cheese – 100 g;
Vegetable oil - for frying;
Water – 2 l;
Salt - to taste;
Bay leaf – 1 pc.;
Black peppercorns – 5 pcs.;
Parsley and/or dill.

How to properly cook dried chanterelles is described below in stages.

Rinse the mushrooms thoroughly and soak overnight in cold water.
In the same water (about 2 liters) put the mushrooms to cook for 20 minutes.
Fry carrots and onions in vegetable oil.
Add vegetables to mushrooms, boil for 5 minutes.
Fry the vermicelli in the oil where the vegetables were fried and add to the soup.
Let it boil for 5-7 minutes, and add the processed cream cheese cut into pieces.
Stir and let simmer until completely melted.
Add garlic cloves, chopped with a knife, bay leaf and peppercorns.
Let it boil for 3-5 minutes. and turn off the heat, leaving the soup on the stove to steep.
When serving, add chopped herbs to each plate for decoration.

Knowing how to cook chanterelles correctly, you can organize a complete lunch for the whole family.

grib-info.ru

Preparing mushrooms

Regardless of which harvesting method is chosen, they must be carefully sorted, cleaned of debris and soil, and rotten areas removed. Then rinse thoroughly to remove sand and dirt, paying special attention to the back of the cap, where almost all the dirt accumulates. Mushrooms should not be soaked in water. The lower part of the leg must be cut off. It is necessary to start processing chanterelles within the next 24 hours after collecting them, as they spoil very quickly and toxic substances accumulate in them.

Freezing methods

There are two methods of freezing. The first is when mushrooms are frozen fresh. This method allows you to preserve as much as possible all the beneficial properties of mushrooms, vitamins and microelements. The disadvantage of this method is that not all collected mushrooms are suitable for it. For raw freezing, it is necessary to select young chanterelles with an unopened cap. Large specimens acquire bitterness after this method of preparation. The second method is freezing with preliminary boiling. With this method, they do not become bitter, but, unfortunately, they lose useful substances during cooking. There are several other reasons why chanterelles taste bitter after freezing. Bitterness may appear if all preparation steps have not been followed, for example, removing debris, rotten areas, or long-term storage before freezing. Mushrooms collected during a dry period or if they grew in a coniferous forest also have a bitter taste.

Raw

It’s very easy to freeze fresh chanterelles for the winter, without cooking, let’s look at how to do it:

After sorting, cleaning and washing, the mushrooms should be placed in a colander and allowed to drain excess water.
Next, spread them in one layer on a towel and let dry.
After this, the chanterelles can be immediately put into bags and sent to the freezer. But to avoid possible sticking, the mushrooms can be frozen by laying them out in one layer in the freezer, and then collected and placed in bags for further storage.

Boiled

To prevent old large specimens from becoming bitter, as well as mushrooms collected during the dry period, they resort to freezing them in boiled form. Let's look at how to cook chanterelles for freezing:

Cover the mushrooms with water, add a little salt and bring to a boil. Cook for 15 minutes, collecting foam.
Next, drain the mushrooms in a colander, rinse with running water and place on a towel to dry.
After drying, place the mushrooms in the freezer in one layer and freeze. After freezing, put them in bags and put them back in the freezer.

How long can you store

Frozen chanterelles retain all their taste for 3–4 months; longer storage affects their taste. Obviously, when wondering how long you can store frozen mushrooms in the freezer, you should start from these dates and not keep them for more than 4 months.

Chanterelles are bright red mushrooms that look very similar to the face of a real fox. Like any mushrooms, chanterelles contain a lot of protein and microelements essential for humans. In terms of vitamin A content, chanterelles are superior even to carrots and are often used in folk medicine as a means to improve vision; they contain a lot of B vitamins, as well as E, C, D and PP. But these mushrooms are especially valued for their incredible ability to avoid the accumulation of radioactive elements. On the contrary, thanks to chanterelles, radionuclides are actively removed from the human body. Today, chanterelles are available not only to avid mushroom pickers, but also to ordinary supermarket buyers - don’t pass by and be sure to cook these extraordinary mushrooms. Most often, chanterelles are fried, so here is detail on how to prepare them for frying, as well as several more options for recipes with chanterelles and interesting information that chanterelles can and should be consumed raw for treatment.

How to treat with chanterelles

Unfortunately, during heat treatment (above 40-50°C) and cold salting, quinomannose is destroyed. That's why For treatment, chanterelles should be consumed only raw or in the form of dry powder..

Dry chanterelle powder consume 1–2 teaspoons daily with warm boiled water an hour before meals for two months.

Fresh washed mushrooms consumed on an empty stomach 1 hour before meals, 1–2 pieces. After completing a course of 2 weeks, you can significantly improve the condition of the whole body, saturate it with vitamins and minerals. Vision and metabolism will especially improve, blood pressure and heart rate will normalize, and the skin will acquire a healthy, youthful appearance and color.

Can be cooked chanterelle tincture: 2 tbsp. l. chopped fresh mushrooms or 3 tsp. dry top up, pour 150 ml of vodka, leave for 2 weeks in the refrigerator, and then, without filtering, take 1 tsp. for the night.

But do not forget, in each individual case you must consult with your doctor. Mushrooms are a very powerful remedy; they must be used with caution and only for good.

How to cook chanterelles

You will need:

chanterelles 500 gr
onion 1-2 pcs
butter 100 g (or melted)
ground black pepper

Any mushrooms love to be cooked in butter (or ghee), but during Lent it can be replaced with vegetable oil.

Step-by-step photo recipe:

Unlike greenhouse champignons, wild mushrooms are very sticky and attract a lot of debris and sand. Therefore, before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.

Rinse the chanterelles with running water, cut off the dried ends of the legs and anything that cannot be washed. Dry the mushrooms on a towel. Cut large chanterelles into smaller pieces.

Chanterelles can be fried immediately, but it is better to first boil them for 10-15 minutes in salted water.

After cooking, drain the mushrooms in a colander to drain.

Chop the onion and fry it in butter until soft.

Add the prepared chanterelles to the fried onions and fry for 20 minutes over medium heat, stirring so that the onions and mushrooms do not burn. Salt and pepper to taste.

Chanterelles fried in this way are a ready-made complete dish or a basis for further preparation. They can be stuffed or cooked sandwiches with fried chanterelles for breakfast: bread, curd cheese, a little or, radish or cucumber, greens - fried chanterelles on top.

You can add cream and cheese to fried chanterelles - it will turn out delicious creamy pasta sauce.

Fried chanterelles can be added to soup:

Everyone's favorite mushroom julienne can also be made from fried chanterelles

Risotto prepare with chanterelles similar to this recipe

Fried mushrooms go well with cereals, look

And the classics of Russian cuisine - fried chanterelles with fried potatoes

Before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.
Rinse the chanterelles with running water, cut off the dried ends of the legs and anything that cannot be washed. Dry on a towel. If the mushrooms are large, cut into smaller pieces.
Chanterelles can be fried immediately, but it is better to first boil them for 10-15 minutes in salted water.
After cooking, drain the mushrooms in a colander to drain.
Chop the onion and fry it in butter until soft.
Add the prepared chanterelles to the fried onions and fry for 20 minutes over medium heat, stirring so that the onions and mushrooms do not burn. Salt and pepper to taste.

Chanterelles are called the cleanest mushrooms because they mainly grow in coniferous forests and are never wormy. They do not need to be soaked in salt water before cooking, as many mushrooms require. You can even do without rinsing - just shake off forest debris. In addition, chanterelles accumulate substances harmful to humans to a lesser extent than all their other relatives. So there is no need to cook these mushrooms before frying. In terms of “purity”, only champignons can compare with them. But unlike them, chanterelles are found exclusively in the wild, which is why they are many times tastier. Sometimes they appear as early as June and delight mushroom pickers until mid-October.

Chanterelles go well with meat, fish and seafood, vegetables and herbs. They can be pickled, salted and dried. But please note that while these mushrooms do not need to be boiled before preparing hot dishes, they are required before canning. It will take very little time - 25-30 minutes. Another valuable quality of chanterelles: when dried, they will not lose their color, aroma, or taste, and will be stored for a long time. Dried chanterelles are very easy to prepare: pour water or broth for 10-15 minutes, then fry or boil, then place them on paper in a well-ventilated area and leave for several days.

In Scandinavia, by the way, chanterelles are the only mushrooms that are collected in the forest. They are also very popular on the Åland Islands in Finland. Åland is an autonomous territory with its own capital, parliament and flag. Healthy and satisfying chanterelle dishes, which the locals call “cantarella,” are the highlight of Åland cuisine, and their images can be found everywhere: in cafes, hotels and shops.

For 4 persons: chanterelles - 200 g, parsley - 20 g, garlic - 2 cloves, dill - 20 g, onion - 1 piece, bread - 4 slices, paprika - 1 tsp, salt, ground black pepper, vegetable oil

Peel the onion and garlic, chop and fry. Wash the mushrooms and fry separately in a small amount of oil for 5 minutes.

Add onion, garlic, chopped herbs to the mushrooms, cook for 1 minute, add paprika. Salt and pepper. You can top it with beaten eggs, or you can leave it as is. Place mushrooms on slices of toasted bread.

Calorie content per serving 270 kcal

Cooking time 30 minutes

5 points

For 4 persons: chanterelles - 200 g, pork - 400 g, onion - 1 pc., parsley root - 1 pc., ground black pepper, salt, vegetable oil

Beat the pork well (you should get a thin layer). Peel the onion and parsley root, chop finely and fry in oil along with the washed chanterelles. Place the filling in a layer on the pork, salt and pepper and roll into a roll. Tie with thread to prevent the roll from unrolling, wrap in foil and place on a baking sheet. Bake in the oven for 30-40 minutes.

Calorie content per serving 390 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: chanterelles - 500 g, onions - 1 piece, bacon - 100 g, wheat flour - 1 tsp, sour cream - 3 tbsp. l., dill - 30 g, ground black pepper, salt

Rinse the chanterelles with cold water and place on a napkin; chop the bacon, place in a saucepan along with finely chopped onion, simmer for 10 minutes. Add mushrooms to the onions and bacon, add water (3 l), salt and boil for 30 minutes. Dilute a teaspoon of flour in sour cream and season the mushrooms. Season with pepper and serve, sprinkled with chopped dill.

Calorie content per serving 290 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

For 5 persons: chanterelles - 200 g, arborio rice - 200 g, chicken broth - 1 l, dry white wine - 100 ml, dried porcini mushrooms - a handful, onions - 1 pc., garlic - 1 clove, parmesan - 50 g, butter - 50 g

Cover the porcini mushrooms with water and leave for an hour. Drain the water, squeeze and chop the mushrooms. Chop the onion and sauté in butter. Add mushrooms, rice, stir. Pour in the wine. Add broth one ladle at a time, stirring. In another frying pan, fry the chopped garlic and chanterelles for 10-12 minutes. When the rice is cooked, mix it with the chanterelles and leave for 2 minutes. Add grated Parmesan and butter (25 g).

Calorie content per serving 193 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: chanterelles - 500 g, potatoes - 4 pcs., carrots - 1 pc., onions - 1 pc., salt

Wash the chanterelles, chop and cook in salted boiling water for 5 minutes. Drain the water, add fresh water (or broth), add salt, put on medium heat and cook for another 10 minutes. Peel the potatoes and cut into cubes. Place in the pan with the chanterelles and cook until half cooked. Grate the carrots on a coarse grater, chop the onion. (Onions and carrots can be sautéed in vegetable oil if desired.) Place onions and carrots in the soup and cook for 10-15 minutes. The finished soup can be seasoned with garlic and sour cream added.

Calorie content per serving 115 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: chanterelles - 250 g, pork belly

Smoked-boiled - 200 g, onion - 1 pc., potatoes - 1.5 kg, pork intestine, vegetable oil, salt

Chop the brisket and mushrooms. Chop half the onion and fry in oil. After 2 minutes, add mushrooms and fry until tender. Place the brisket. Cook for 2 minutes. Grate the potatoes and remaining onion. Place in a sieve. Place the potato mixture in a bowl, add the brisket with mushrooms and the starch that has settled at the bottom of the bowl. Add salt. Wash the intestines and stuff them. Pierce the shell with a fork. Fry in oil for 3 minutes, then bake for 15 minutes at 180°C.

Calorie content per serving 408 kcal

Cooking time from 150 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: chanterelles - 600 g, 20% cream - 300 ml, spaghetti - 300 g, cheese, vegetable oil, salt, ground black pepper

Rinse the chanterelles thoroughly and let the water drain. Cut large mushrooms into 2-4 parts, leave small ones as is. Fry in a saucepan with salt and vegetable oil until cooked. At the same time, boil the spaghetti - ideally it should cook at the same time as the sauce. Pour cream into a saucepan with mushrooms, add pepper and cook until boiling. Season the cooked spaghetti with the prepared sauce, sprinkle with grated cheese and serve.

Calorie content per serving 657 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: chanterelles - 400 g, onion - 1 piece, garlic - 2 cloves, dry vermouth - 50 ml, dor blue cheese - 70 g, ricotta - 200 g, butter - 100 g, puff pastry - 250 g, dry thyme , dried basil, salt

Chop mushrooms, onions, garlic. Fry the onion in oil for 2 minutes. Add garlic, herbs and mushrooms. Fry until done. Pour in vermouth and simmer for 3 minutes. Add salt and remove. In a bowl, combine ricotta and crumbled bleu cheese. Add mushrooms, stir. Place the filling on the lightly rolled out dough and roll it into a roll. Place on a baking sheet lined with paper and bake for 20-25 minutes at 200°C.

Calorie content per serving 310 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: chanterelles - 100 g, porcini mushrooms - 100 g, potatoes - 400 g, eggs - 2 pcs., onions - 2 pcs., 20% cream - 150 ml, butter - 50 g, cheese - 80 g, butter vegetable, salt

Chop the onion. Boil the potatoes with salt and mash them into a puree with butter and 1 egg. Fry porcini mushrooms in vegetable oil with half an onion and add salt. Fry the chanterelles with the remaining onions. Mix half of the puree with porcini mushrooms and place in the mold. On top are chanterelles. Cover with the other half of the puree. Beat cream with egg, add grated cheese. Pour over the casserole. Cook for 25-30 minutes at 190°C.

Calorie content per serving 326 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: chanterelles - 500 g, wheat flour - 250 g, butter - 125 g, eggs - 3 pcs., onions - 2 pcs., bacon - 100 g, sour cream - 125 g, 10% cream - 125 ml, salt

For the dough, sift the flour, add a pinch of salt, softened butter, and beat in the egg. Wrap in film and place in the refrigerator for 40 minutes.

Finely chop the mushrooms, bacon and onion. Lightly fry the bacon in a dry frying pan, then add the mushrooms and onions. Cook over high heat for 10 minutes. Roll out the dough into a layer and place it in the mold. Shape the edges. Prick the dough in several places with a fork.

To fill, beat sour cream, cream and remaining eggs, add salt to taste. Place the filling on the base.

Pour in the prepared mixture.

Bake in the oven at 200°C for 25-30 minutes.

Calorie content per serving 479 kcal

Cooking time from 100 minutes

Difficulty level on a 10-point scale 7 points

Photo: Fotolia/All Over Press, Legion Media

Before cooking, chanterelles must be washed and peeled, cooked for minutes in an enamel bowl with plenty of salted water, skimming off the foam.
As an option, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook the chanterelles on the “baking” mode for 30 minutes.
There is no need to cook chanterelles before frying.

How to cook chanterelles

You will need: chanterelles, water, salt

1. Before cooking, the chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.
2. Soak them in cold water or milk for an hour and a half to make the mushrooms more tender.
3. Place mushrooms in a saucepan.
4. Pour cold water over the chanterelles, a volume twice as large as the volume of the mushrooms themselves (for 1 cup of chanterelles, 2 cups of water).
5. Add a little salt; There is no need to add salt if, after boiling, you plan to use the mushrooms in other dishes that need to be salted during the manufacturing process.
6. Boil the chanterelles for 20 minutes over medium heat.
7. The foam that appears during cooking must be removed periodically.
8. After the chanterelles are cooked, drain the water through a colander.
9. To boil dried chanterelles, it is better to soak them for three hours. Then cook in slightly salted water for no more than 20 minutes.

How to cook soup with chanterelles

Chanterelle soup products
Chanterelles - half a kilo
Potatoes - 300 grams
Carrots - 1 piece
Onions - 2 heads
Flour - 1 tablespoon
Cream - 100 milliliters
Parsley - a few sprigs
Bay leaf - 2 leaves
Salt and pepper - to taste

Chanterelle soup recipe
Heat pre-washed and chopped chanterelles in water, change the water when boiling, and cook for minutes. Peel the potatoes, cut into slices, add to a pan of boiling water. Cut the onion into thin half rings, grate the carrots on a coarse grater and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt, pepper and cook for another minute. Sprinkle with herbs, cover the soup with a lid and leave for minutes. Serve chanterelle soup with sour cream and enjoy!

Recipe for chanterelles in sour cream

Products for cooking chanterelles in sour cream Half a kilo of chanterelles, the lower (light) part of a bunch of green onions, sour cream with 30% fat - 3 tablespoons, salt and pepper - to taste.

Recipe for chanterelle mushrooms in sour cream Wash the chanterelles, dry them, cut large chanterelles. Finely chop the onion, fry in vegetable oil, add mushrooms, stir and add salt. Fry until the water evaporates and the mushrooms are golden brown (- minutes). Then add sour cream, stir, simmer over low heat under the lid for minutes. Your chanterelle mushrooms in sour cream are ready! .

Salad with boiled chanterelles

Products
Boiled chanterelles - 200 grams
Boiled chicken fillet - 250 grams
Onion - 1 head (80 grams)
Olive oil - 2-3 tablespoons (can be replaced with odorless vegetable oil)
Pickled cucumbers - 2-3 medium pieces
Greens for decoration (you can take dill or parsley) - several sprigs
Sour cream - 40-50 grams

Salad recipe with boiled chanterelles and cucumbers
1. Cut the chanterelles into strips.
2. Cut the chicken fillet into approximately 1 cm cubes.
3. Peel and finely chop the onion head.
4. Slice the pickled cucumbers.
3. Add oil and mix well.
4. Place the food in the salad bowl.
5. Immediately before serving, top with sour cream and garnish with herbs.
It is not recommended to add sour cream in advance.

Fkusnofacts

- Chanterelles are very easy to process before cooking - just rinse with water, because... Thanks to the content of quinomannose, chanterelles have “immunity” from insects and worms.

Chanterelle season is from mid-June to October. The peak season is mid-August. Chanterelles grow mainly in mixed or birch forests. They also love sandy soil, open glades or forest edges. These mushrooms always grow in bunches, so they are convenient to collect. They are almost never rotten or wormy.

It is very convenient to transport chanterelles in buckets and baskets, since the mushrooms practically do not wrinkle even under their own heavy weight.

When collecting, it is important not to confuse chanterelles with false - poisonous - mushrooms. You should know that false ones have a rounder cap, brighter color and a hollow stem. - If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If in this case the mushrooms are bitter, add a little brown sugar when cooking.

Chanterelles are low in calories and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered heavy food, so mushrooms should be consumed with restrictions.

The average price of quick-frozen chanterelles is from 300 rubles/1 kilogram (data for Moscow as of June 2017). When choosing chanterelles, preference should be given to wild mushrooms - they have more benefits and are crispier. Chanterelles grown under artificial conditions have a less vibrant taste and contain fewer nutrients.

Benefits of chanterelles: B vitamins (the body obtains energy from food), beta-carotene (protection of the immune system), vitamin D (growth, health of bones and teeth), RR (redox processes).

How to pickle chanterelles

Products for pickling
Chanterelles - 1 kilogram
Water - half a glass
Table vinegar 9% - half a glass
Salt - one and a half tablespoons
Sugar - half a tablespoon
Laurel - 2 leaves
Black peppercorns - 5 peas
Nutmeg - on the tip of a knife
Cloves - 1 inflorescence per jar

How to pickle chanterelles
Sort the chanterelles, remove the rhizomes, peel, wash and cut. Pour water into a saucepan, put on fire, add mushrooms. Cook for 20 minutes after boiling, skimming foam regularly. Add vinegar, salt, sugar, pepper, bay leaf, nutmeg to the mushrooms, cook for another 5 minutes. Place the mushrooms in jars, pour in the marinade and put a clove in each jar. Close the jars with lids, turn them over and wait to cool. Store jars of pickled chanterelles in the refrigerator for 1 year.

How to salt chanterelles

Products for pickling chanterelles
Chanterelles - 1.5 kilograms
Garlic - 3 heads
Bay leaf - 2 leaves
Carnation - 6 inflorescences
Dill - several sprigs
Salt - 5 tablespoons
Sunflower oil - 3 tablespoons
Black peppercorns - 10 peas

How to cook salted chanterelles
Peel the chanterelles and rinse thoroughly. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and add chanterelles. Add herbs and spices, cook for 15 minutes. Peel the garlic and chop thinly. Place the mushrooms and brine in a bowl, add salt and garlic. Place a weight on top and leave in a cool place for 12 hours. Then put the chanterelles into jars and close them. The chanterelles will be completely salted in a month.

Reading time - 7 min.

Usually, at the height of the mushroom season, the question arises: how to cook chanterelles, in addition to pickling and freezing. And of course, first of all, many begin to fry the fruiting bodies with the addition of vegetables, sour cream and cream.

How can you cook chanterelles so that the dish surprises and pleases your household with its taste? It is worth saying that from these fruiting bodies you can prepare stews, salads, soups, julienne and casseroles. Mushrooms can be used in any form: fresh, dried, frozen and even pickled.

The proposed home recipes will help housewives choose an option that shows how to cook chanterelle mushrooms. The main thing is to have all the necessary ingredients for cooking and the desire to create a culinary masterpiece.

How to cook fried chanterelle mushrooms and feed your family? Use a simple recipe and be surprised how delicious it turns out.

Chanterelles – 1 kg;
Vegetable oil – 100 ml;
Garlic cloves – 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

Peel the chanterelles, wash them and place them in boiling water.
Boil for 15 minutes. after boiling and leave to drain for a while.
Cut into cubes, place in a dry frying pan and fry until the liquid evaporates.
Add oil, stir and continue frying until golden brown.
Salt, pepper and add chopped garlic with a knife.
Stir and continue frying over low heat for 5 minutes.

Now, knowing how to cook fried chanterelles, you can experiment and create your own culinary recipes.

How to cook black chanterelles with mayonnaise

This little-known edible mushroom is no different in taste from a simple chanterelle. How to properly cook black chanterelles by frying?

Black chanterelles – 600 g;
Potatoes – 300 g;
Mayonnaise – 3 tbsp. l.;
Butter – 100 g;
Salt - to taste;
Provençal herbs – 1 tsp.

The recipe, which allows you to understand how to cook chanterelle mushrooms, is described in stages.

Peel, wash and place the mushrooms in boiling salted water.
Boil for 15 minutes, let cool and drain, cut into slices.
Place in a frying pan where some of the butter has already been melted and fry for 20 minutes.
Add a little salt, add Provençal herbs and stir.
Peel the potatoes, wash and cut into thin cubes.
Add salt to taste and place in a separate frying pan, fry in the second half of the oil until golden brown over medium heat.
Combine mushrooms and potatoes in one pan, add mayonnaise, stir.
Cover with a lid and fry over low heat for 5-7 minutes.

How to properly cook chanterelle mushrooms fried in sour cream and wine

Fried mushrooms with sour cream are one of the most popular dishes for many. How to cook chanterelle mushrooms fried in sour cream so that it turns out tasty and healthy for the whole family?

Chanterelles – 1 kg;
Semi-dry white wine – 1.5 tbsp.;
Sour cream – 1.5 tbsp;
Butter – 3 tbsp. l.;
Hard cheese – 200 g;
Ground red and black pepper – ½ tsp each;
Salt - to taste.

How to properly cook chanterelles with sour cream is described in a step-by-step recipe description.

Wash the mushrooms, cut into small pieces and place in a hot frying pan with melted butter.
Fry over medium heat for 10 minutes, add white wine, stir and simmer for 5 minutes.
Add salt to taste, add pepper, add coarsely grated cheese and pour in sour cream.
Stir, reduce heat to low and simmer until liquid evaporates.
Serve with white bread croutons brushed with butter.

Option for how to cook chanterelles with onions

Pickled chanterelles – 700 g;
Onion – 4 heads;
Salt - to taste;
Lemon juice – 3 tbsp. l.;
Green onions – 1 bunch.

Step-by-step instructions will tell you how to properly cook chanterelles with onions.

Peel the onion, cut into half rings, put half in heated vegetable oil and fry until a pleasant yellowish color.
Wash the pickled mushrooms, cut into pieces and add to the onion.
Set the heat to medium and fry the mushrooms for 10 minutes.
Add salt if needed, then pepper and add the rest of the onion.
Stir, cover with a lid, reduce heat to low and fry for 5-7 minutes.
Add chopped green onions, lemon juice, stir and leave covered for 5 minutes.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to properly cook fresh chanterelles to get a fragrant, tasty and satisfying dish? These fruiting bodies can be made into an amazing delicacy by frying them with vegetables.

Fresh chanterelles – 700 g;
Bell pepper and onion – 200 g each;
Water – 2 tbsp.;
Tomato paste – 200 ml;
Garlic cloves – 2 pcs.;
Olive oil – 5 tbsp. l.;
Dry red wine – 3 tbsp. l.;
Corn flour – 1.5 tbsp. l.;
Parsley – 1 bunch;
Salt - to taste.

How to quickly and tasty cook chanterelles is described in this recipe.

Onions, garlic cloves and bell peppers are peeled, cut into cubes and fried in oil for 10 minutes. over medium heat.
After preliminary cleaning, the mushrooms are cut into pieces, placed with the vegetables and fried for 10 minutes. over low heat.
Add wine, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and simmer for 10 minutes.
The remaining water is mixed with flour, whipped and poured into the mushrooms.
Fry for 10 minutes with constant stirring. over low heat, add finely chopped parsley.
The fire is turned off, the roast is left on the stove for another 5-7 minutes to infuse.

How to cook chanterelles in a slow cooker: recipe with step-by-step photos

When preparing mushrooms, many housewives use a home “helper” - a multicooker. How to cook chanterelles in a slow cooker so that all your household members are satisfied with the dish?

Fresh chanterelles – 700 g;
Mushroom broth – 500 ml;
Buckwheat – 300 g;
Onion – 4 heads;
Garlic cloves – 5 pcs.;
Butter – 50 g;
Salt - to taste.

We offer a recipe with step-by-step photos, clearly showing how to cook chanterelles in a slow cooker.

Boil the pre-peeled mushrooms for 15 minutes, drain well and cut into pieces.

Heat the butter in a multicooker bowl and add the chopped mushrooms.

Turn on the “Fry” mode and fry with the lid open for 10 minutes.

Add the onion cut into half rings and fry for another 5 minutes.

Sort the grains thoroughly, rinse several times and add to the mushrooms and onions.

Pour in mushroom broth, add salt to taste, stir and turn on the “Buckwheat” mode, setting the time for 30 minutes.

In 10 min. Before the beep, open the multicooker lid and add chopped garlic cloves.

Stir and close the lid again, wait until done.

How to cook frozen chanterelles: salad recipe

Frozen chanterelles – 700 g;
Potatoes – 6 pcs.;
Butter – for frying;
Eggs – 5 pcs.;
Red onion – 2 heads;
Pickled cucumbers – 3 pcs.;
Mayonnaise – 200-250 ml;
Parsley – 1 bunch.

How to properly cook frozen chanterelles is described in detail in the recipe.

The potatoes are boiled “in their jackets”, cooled and grated on a grater with large divisions.
After defrosting, the mushrooms are cut into pieces, placed in a dry frying pan and fried until the liquid has completely evaporated.
2 tbsp are introduced. l. butter, add salt and continue to fry until golden brown.
Hard-boiled eggs are peeled, chopped, red onions and cucumbers are cut into cubes.
All the prepared ingredients are laid out in layers in a deep salad bowl and greased with mayonnaise.
The layers of products are laid out randomly, but the top layer should be eggs.
The salad is placed in the refrigerator, and before serving, garnished with chopped parsley.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will make the dish filling and nutritious. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make delicious meatballs for a family dinner.

Chanterelles – (fresh – 500 g, dried – 150 g);
Minced meat – 400 g;
Fresh tomatoes – 2 pcs.;
Onions – 2 pcs.;
Hard cheese – 100 g;
Mayonnaise – 150 ml;
Salt and ground black pepper - to taste;
Vegetable oil.

You can learn how to properly cook chanterelles with minced meat from the following step-by-step recipe.

After cleaning, wash and cut fresh mushrooms into cubes, peel and chop the onion. If dried mushrooms are used, they need to be soaked until they swell, then squeezed out and then proceed according to the recipe.
Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue frying for 10 minutes.
Add the second part of the chopped onion to the minced meat, add salt and pepper, and mix.
Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
Place on a greased baking sheet and distribute fresh tomatoes cut into slices on top.
Place mushrooms and onions on top, beat eggs with mayonnaise, add salt and pour over meatballs and mushrooms.
Sprinkle grated cheese on top and place in a preheated oven.
Bake at 200°C for 30-40 minutes.
Serve with mashed potatoes, pasta, bulgur and other grains.

How to cook dry chanterelle soup with potatoes and onions

To make dried mushroom soup tasty, it must be cooked with skill. How to cook dry chanterelles so that everyone in your household enjoys an appetizing and satisfying first course.

Chanterelles – 70 g;
Potatoes – 7 pcs.;
Onions – 2 pcs.;
Carrots – 1 pc.;
Vegetable oil - for frying;
Water – 2 l;
Sour cream - for serving;
Dill and/or parsley;
Salt - to taste.

How to properly cook chanterelle mushrooms is described in the attached recipe.

The chanterelles are washed well and filled with warm water for 20 minutes.
The water is drained, the mushrooms are washed and again filled with water so that it covers them.
The potatoes are peeled, washed and cut into cubes, and 2 liters of water are poured in.
Cook until done, add salt to taste at the end.
The onion is chopped, fried in oil until golden brown, chopped carrots are added and fried again.
The mushrooms are squeezed out by hand (the water is not poured out), added to the vegetables and fried for several minutes over low heat.
Pour in 1 tbsp. the remaining water from the mushrooms and simmer for 15 minutes. until the liquid evaporates completely.
The contents of the frying pan are placed in a saucepan, seasoned with salt and brought to a boil.
Turn off the heat, add chopped herbs and after 20 minutes. served with sour cream.

How to make dried chanterelle soup with noodles and cheese

For this soup it is also better to use dried chanterelles. How to cook dried chanterelles to make a tasty and aromatic first course?

Dried chanterelles – 70 g;
1 piece each onions and carrots;
Garlic cloves – 2 pcs.;
Vermicelli – 50 g;
Processed cream cheese – 100 g;
Vegetable oil - for frying;
Water – 2 l;
Salt - to taste;
Bay leaf – 1 pc.;
Black peppercorns – 5 pcs.;
Parsley and/or dill.

How to properly cook dried chanterelles is described below in stages.

Rinse the mushrooms thoroughly and soak overnight in cold water.
In the same water (about 2 liters) put the mushrooms to cook for 20 minutes.
Fry carrots and onions in vegetable oil.
Add vegetables to mushrooms, boil for 5 minutes.
Fry the vermicelli in the oil where the vegetables were fried and add to the soup.
Let it boil for 5-7 minutes, and add the processed cream cheese cut into pieces.
Stir and let simmer until completely melted.
Add garlic cloves, chopped with a knife, bay leaf and peppercorns.
Let it boil for 3-5 minutes. and turn off the heat, leaving the soup on the stove to steep.
When serving, add chopped herbs to each plate for decoration.

Knowing how to cook chanterelles correctly, you can organize a complete lunch for the whole family.

How to cook chanterelles in eggs and cream

How to cook chanterelles in cream so that you can treat your guests at the festive table?

Chanterelles – 1 kg;
Cream – 300 ml;
Eggs – 2 pcs.;
Garlic cloves – 5 pcs.;
Ground black pepper – 1 tsp;
Salt - to taste;
Vegetable oil;
Dill greens – 10 sprigs.

A recipe with a photo will show you how to cook chanterelles with cream.