Chanterelle mushrooms: a recipe for fried chanterelles. How to cook fried chanterelles: a juicy and tender forest delicacy

Before cooking, chanterelles should be washed and cleaned, boiled for minutes in an enameled bowl with plenty of salted water, removing 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 chanterelles in the "baking" mode for 30 minutes.

How to cook chanterelles

1. Before cooking, 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. Put the mushrooms in a saucepan.
4. Pour the chanterelles with cold water, twice the volume of the mushrooms themselves (for 1 cup of chanterelles, 2 cups of water).
5. Salt a little; you do not need to add salt if, after boiling, the mushrooms are planned to be used in other dishes that need to be salted during the manufacturing process.
6. Chanterelles are cooked 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 boil in lightly salted water for no more than 20 minutes.

How to cook soup with chanterelles

Chanterelle Soup Products
Chanterelles - half a kilo
Potato - 300 grams
Carrot - 1 piece
Onion - 2 heads
Flour - 1 tablespoon
Cream - 100 milliliters
Parsley - a few sprigs
Bay leaf - 2 leaves
Salt and pepper - to taste

Chanterelle soup recipe
Warm the pre-washed and chopped chanterelles in water, change the water when boiling, and cook for minutes. Peel potatoes, cut into slices, add to a pot 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 soup with chanterelles 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, 30% fat sour cream - 3 tablespoons, salt and pepper - to taste.

Recipe for chanterelle mushrooms in sour cream Rinse the chanterelles, dry them, cut large chanterelles. Finely chop the onion, fry in vegetable oil, add mushrooms, mix, salt. Fry until the water evaporates and until the mushrooms are golden brown (- minutes). Then add sour cream, mix, simmer over low heat under the lid for a minute. 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) - a few branches
Sour cream - 40-50 grams

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

Fkusnofakty

- Chanterelles are very easy to process before cooking - just wash with water, because. chanterelles, due to the content of chinomannose, have "immunity" from insects and worms.

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

It is very convenient to transport chanterelles in buckets and baskets, as mushrooms practically do not crumple even under their own weight.

When collecting, it is important not to confuse chanterelles with false - poisonous - mushrooms. You should know that false ones have a more round hat, bright color and a hollow leg. - 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 will be bitter, a little brown sugar should be added during cooking.

Chanterelles are low-calorie and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered heavy food, so mushrooms should be eaten 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 more crispy. Artificially grown chanterelles have a less vivid taste and contain fewer nutrients.

The benefits of chanterelles: B vitamins (energy from food), beta-carotene (protection of the immune system), vitamin D (growth, healthy bones and teeth), PP (redox processes).

How to pickle chanterelles

Pickling products
Chanterelles - 1 kilogram
Water - half a glass
Table vinegar 9% - half a glass
Salt - one and a half tablespoons
Sugar - half a tablespoon
Lavrushka - 2 sheets
Black peppercorns - 5 peas
Nutmeg - on the tip of a knife
Carnation - 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, put mushrooms. Boil for 20 minutes after boiling, regularly skimming off the foam. Add vinegar, salt, sugar, pepper, parsley, nutmeg to the mushrooms, cook for another 5 minutes. Arrange the mushrooms in jars, pour over the marinade and put cloves in each jar. Close jars with lids, turn over and wait for cooling. Store jars of pickled chanterelles in the refrigerator for up to 1 year.

How to salt chanterelles

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

How to cook salted chanterelles
Clean the chanterelles and wash gently. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and put the chanterelles. Add herbs and spices, cook for 15 minutes. Peel the garlic and chop finely. Move the mushrooms and brine into a basin, salt, put garlic. Put oppression on top and leave in a cool place for 12 hours. Then spread the chanterelles in jars and close. The chanterelles will be completely salted in a month.

Graceful chanterelle mushrooms owe their name to the bright orange or yellow coloring, reminiscent of fox fur. These Russian champignons grow mainly in coniferous or mixed forests, often in swampy areas where there is no tall grass. They are distinguished by a "sociable" disposition - they are poured out of the ground by large families. Collect them from the end of June until November. How to cook fried chanterelles so as to reveal their rich taste?

Classic recipe with potatoes

The classic way to cook chanterelles is to fry them with potatoes. For a good dinner you will need:

• 400-500 g mushrooms;
• 1 kg of potatoes;
• 2 onions;
• 3 garlic cloves;
• butter or sunflower oil, preferably unrefined, with a smell;
• salt pepper.

How to cook fried chanterelles with potatoes - step by step guide:

1. First, they must be soaked for 0.5 hours in cold water, then rinsed and cut off the tips of the legs, as they can give bitterness. A trifle can not be touched, but large ones must be cut into 3-4 parts.
2. Boiling them before frying is not recommended, as they can become rubbery. But, if their condition or appearance is in doubt, it is better to boil - 10-15 minutes. will be sufficient.
3. Onion rings and thin slices of garlic should be fried over low heat. Then put the mushrooms and fry for 10-15 minutes. until the liquid is completely evaporated.
4. Then put the potatoes into the pan, cut into strips, mix everything well and cook for another 15-20 minutes.

It is important to remember that chanterelles collected in the forest are stored in the refrigerator for no longer than 2-3 days. If you boil them and put them in the freezer, they will lie for 1 month. At a temperature of minus 30ºС, raw or dried, they can be stored indefinitely, but after a few months they lose their taste and become as insipid as grass. It is better not to bring them to such a deplorable state, but to cook amazing chanterelles fried in sour cream.

By the way, chanterelles are perfect if you want to dry mushrooms for the winter.

Old Russian recipe with sour cream

Chanterelles in sour cream are a real homemade delicacy, moreover, almost dietary, even with fat sour cream. 100 g contains only 71 kcal. What you need for cooking:

• 0.5 kg of chanterelles;
• 1 onion;
• 150-200 g sour cream 20%;
• oil, herbs.

First, onions are fried in a pan, then mushrooms are added to it and fried for another 15-20 minutes. Put sour cream, cover the pan with a lid and simmer for 5 minutes. on medium fire. Serve the dish generously sprinkled with dill or parsley.

Or you can simply pour freshly picked, washed and chopped mushrooms with sour cream or heavy cream, season and simmer over low heat for 1 hour.

Hearty recipe with onions and chicken

Chanterelles do not have to spend time exclusively in the company of onions and potatoes. The chicken will be very good with them. Fried chanterelles - recipe with chicken:

• 0.5 kg of chicken breast;
• 0.5 kg of Russian champignons;
• 1 onion;
• 150 ml of heavy cream;
• 2 table. l. oils;
• 2 table. l. flour;
• dill, parsley.

Chicken breast should be cut into strips, rub the pieces with salt, pepper, spices, roll in flour and fry for 15 minutes. In the meantime, mushrooms and onions are fried in another pan for the same 15 minutes. on a weak fire.

Then they need to be sent to the next frying pan to the chicken, pour everything with cream, sprinkle with herbs, salt and pepper. Bring to a boil and cook for 1-2 more minutes. Chanterelles fried with onions and chicken are ready.

Chanterelles are one of the treasures of the beautiful and generous Russian nature.

Today we will tell you how to fry delicious chanterelles with interesting additions, while preserving the unique taste and aroma of these wonderful mushrooms.

How to fry chanterelle mushrooms with potatoes?

Ingredients:

• chanterelles - 565 g;
• potatoes - 5 pcs.;
• olive oil;
• onion - 1 pc.;
• salt, pepper, herbs.

Cooking

Sort and carefully examine the chanterelles, rinse and finely chop, fry. When the mushrooms begin to brown, add finely chopped onions to them.

Potatoes need to be peeled, washed, cut into small slices and dried with a towel. Fry it separately, and then combine with mushrooms, season with salt, pepper and mix well.

Serve this simple dish garnished with greens.

How to fry chanterelles in a pan with onions?

Ingredients:

• chanterelles - 765 g;
• small carrots - 1 pc.;
• onion - 1 pc.;
• sour cream 25% - 125 ml;
• vegetable oil - 35 ml;
• salt, a mixture of peppers.

Cooking

Look through each mushroom and wash. If the chanterelles are large, cut them into several pieces and put them in a tall saucepan, cover with water and, adding a little salt, set to boil. Let them boil for 20 minutes, remove from heat and pour the contents into a colander. After 5 minutes, water will drain from the chanterelles, send them to a saucepan with warmed oil. When the mushrooms begin to brown, add the chopped onion here, and then add the finely grated carrots. Salt the mushrooms and season with the pepper mixture. When the vegetables are spasser and become soft, add sour cream to the saucepan and mix everything. Reduce the heat to a minimum and, covering the dish with a lid, simmer for 15 minutes.

How to fry chanterelles with sour cream?

This recipe is perfect for the second, if you add frying to pasta, rice or other outstanding side dish. You can simply put it on top of fried or boiled potatoes and get a completely self-sufficient hearty meal.

Ingredients:

• "Peasant" oil - 45 g;
• olive oil - 25 ml;
• dry wine (white) - 55 ml;
• onion - 75 g;
• garlic cloves - 3 pcs.;
• sour cream 25% - 125 g;
• and dried oregano - a pinch each;
• chanterelles - 535 g.

Cooking

Heat both oils in a frying pan, add onion half rings, leave on fire for a couple of minutes. Add the puréed garlic cloves to the onion saute, then pour in the wine until it has reduced by 2/3.

Clean the chanterelles with a paper towel and cut in half or quarters. Add mushrooms to onions, season with herbs, nutmeg and salt. Let the mushrooms brown, and the liquid from under them will evaporate. Mix the contents of the pan with sour cream, sweat for another minute and try.

How to fry chanterelle mushrooms with garlic?

This dish is prepared as quickly as possible, so you can cook it even for breakfast.

Fried chanterelles with sour cream

Chanterelles fried with sour cream, recipe with photo. So tasty fry chanterelles. Mushrooms chanterelles fried.

Chanterelles- one of the most useful mushrooms and delicious. Mushrooms as they say chanterelles remove radionuclides from the body. In Europe, chanterelles are considered a very valuable mushroom and in many restaurants dishes prepared using chanterelles are prohibitively expensive. Chanterelles are one of the most useful mushrooms on our planet. If you want to eat tasty and healthy, then look at the online store of organic products Eco Food https://eco-eda.ru

In central Russia, the chanterelle is a very common mushroom, and it doesn’t cost us anything to pick chanterelles and cook delicious fried chanterelles. Chanterelle is a beautiful mushroom, a big plus is that chanterelles are not wormy. to prepare fried chanterelles, we need the chanterelles themselves 500-700 grams, sour cream 15-20% fat 200 gr. and salt to taste.

Wash the mushrooms thoroughly under running water.

We cut the washed and dried chanterelle mushrooms not very finely.

We put the chopped chanterelles in a preheated pan without oil.

Fry the chanterelles stirring for 10-15 minutes over high heat. We are waiting for the chanterelles to give juice. In the juice - the very aroma, you can not lose it.

Drain the melted juice into a separate container.

We return the mushrooms to the stove and continue to fry, stirring constantly. You can add a little vegetable oil so that the mushrooms do not stick to the pan. Here, as you like, choose the state to which you fry the mushrooms yourself.

Mix mushroom juice with sour cream.

Add the resulting sauce to the mushrooms, salt.

Cover the mushrooms with a lid, reduce the heat and simmer them for 10-12 minutes.

Fried chanterelles in sour cream- ready.

At the height of the mushroom season, many are wondering how to fry chanterelles. The most delicious and fragrant dish for a holiday and everyday life is juicy mushrooms with sour cream and onions, garlic and spices. Who can refuse a portion of the happiness presented by nature?

During cooking, an amazing aroma hovers in the kitchen. Households impatiently ply within a radius of a couple of meters from the plate, on which the birth of a simple but incredible masterpiece takes place.

How to fry chanterelles in a pan: nuances and subtleties

Cleaning

Fresh mushrooms brought from the forest are best cleaned with a paint brush. So small needles and adhering moss are swept away.

flushing

Mushrooms need to be washed for a long time and thoroughly. First, soak them for 30 minutes in a spacious container with cold water. After a while, we collect with our hands so as not to raise the dirt that has fallen to the bottom of the container. Transfer to another bowl or colander.

When all forest gifts are evacuated, we send them back to cold water. We mix with our hands, we catch. You can repeat the procedure again. Answering the question of how to fry chanterelles deliciously is easier than washing them. Bottom line: rinse in several waters, put in a colander so that the water is glass.

Cooking

There are adherents and ardent opponents of this step. But in our family, the issue of cooking mushrooms is not discussed. Thus, two problems go away at once: we get rid of possible mushroom bitterness and neutralize the poison. If false ones got into the company with good fungi. It is better, of course, that all trophies are safe. This is why buying mushrooms from strangers is dangerous. And it’s wrong to collect chanterelles without the experience of distinguishing them from false ones

So, cook the washed mushrooms in a saucepan for 15 minutes after boiling. Then we strain. In order not to think for a long time how to fry chanterelle mushrooms, we proceed to the next step.

frying

There are two ways: on butter or vegetable oil. We will describe the sequence in the proven recipe below.

And many variations:

• with potato;
• with onions and garlic;
• with zucchini;
• with meat (pork, chicken);
• with sour cream;
• with tomatoes or in tomato sauce.

And these are just the most popular ones.

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