We spread the chanterelles to the onion and fry over low heat. When frying, excess liquid should evaporate.

While frying the chanterelles, we clean the potatoes and put them to boil. As soon as it is ready, drain the water.

Put fried chanterelles with onions in potatoes and fry everything together for 2 minutes.

Delicious potato with mushrooms is 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 tasty and unusual? Make a casserole out of them.

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

Finely chop the greens.

Melt the butter in a frying pan. Add mushrooms and sauté until tender. Lubricate the form with butter. Mix fried mushrooms with potatoes and spread in a mold. Salt and fill with sour cream. We send it to the oven and bake for 45 minutes at 180 degrees.

Interesting salad recipe.

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 the skin) and fry in oil until crispy. We take out the brisket and put the mushrooms in 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. Cut greens coarsely. Rip lettuce leaves. Arrange in 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 cook chanterelle dishes according to recipes, you can simply freeze them or cut them for drying;
• before cooking dishes with frying chanterelles, fill them with water and boil for 15-20 minutes. The 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. Before freezing, they need to be boiled. In plain water or milk. Or fry in butter;
• Chanterelles "love" sour cream, thyme, oregano, marjoram, basil. Add these spices when cooking, and the taste of your dishes will become even better.

Fried chanterelles are a hearty and mouth-watering dish that is very popular with lovers of mushroom delicacies in many countries of the world. Even a holiday can be decorated with this, albeit simple, but very tasty dish. To know how to properly fry chanterelles at home, you must first clean them of dirt and adhering debris, and then rinse them in plenty of water. Cut large specimens into pieces, and leave small ones whole.

How long do you need to fry chanterelles?

Before frying chanterelle mushrooms, it is better to heat treat them. It is necessary to boil the fruiting bodies for at least 10 minutes. However, some housewives do quite well without heat treatment, immediately throwing fresh, peeled mushrooms into the pan. But it should be noted that for black chanterelles, boiling is mandatory. In this case, they must first be soaked for several hours, and then boiled for 25-30 minutes.


And what can be said about how long you need to fry chanterelles? Everything here will depend on several factors - a set of ingredients, kitchen devices in which the process is planned, as well as on the state of the fruiting bodies themselves. So, they can be fried both fresh and boiled, as well as dried, frozen and even pickled.

The following recipes will show you how to fry chanterelles so that homemade goblets on both cheeks, and guests lined up for the recipe.

How to fry fresh chanterelles: a step by step description

This recipe is designed to show how to fry fresh chanterelles. As already noted, fruiting bodies can not be boiled. However, instead, it is proposed to carry out preliminary blanching by lowering the prepared chanterelles into boiling water for 3-5 minutes.

• Main product - 600 g;
• Garlic - 2 cloves;
• Fresh sprigs of dill and parsley;
• Vegetable oil;
• Salt and pepper (ground black) - to taste.

A step-by-step description will help you see how to fry chanterelles.

After blanching the mushrooms right in the colander, you can set aside and wait until the excess liquid drains. Or you can immediately put them in a dry frying pan and fry for several minutes so that the liquid evaporates under the influence of high temperature. To do this, you do not need to cover the lid, otherwise the moisture will become even more.

Then pour a small amount of oil into the pan and mix.

Add salt and pepper to taste and stir again.

Continue to fry the mass for another 10 minutes, and then add chopped garlic.

After 5 minutes, turn off the heat and immediately sprinkle with finely chopped herbs.

Cover with a lid and let it brew for 15-20 minutes, then serve.

How to fry chanterelles with onions and fresh herbs

If we continue to talk about simple recipes for processing forest gifts, then chanterelles can be fried with onions, how to do this?

• Chanterelles - 800 g;
• Onion - 1 large head;
• Fresh greens;
• Vegetable oil;
• Salt, a mixture of ground peppers, bay leaf.

Before frying chanterelles with onions, it is necessary to pre-boil.

1. Put the boiled mushrooms in a hot frying pan without oil and fry until the moisture evaporates.
2. Pour in some oil and add the onion, chopped into thin half rings. Instead of onions, you can take young green onions (about 8-10 branches) and chop.
3. Continue frying for 10 minutes, then season with salt and pepper to taste.
4. Fry for a few more minutes and add 1-2 bay leaves.
5. Then sprinkle with chopped fresh herbs, mix and turn off the stove.
6. Take out the bay leaf and let the dish brew a little.

The aroma wafting from the kitchen will instantly lure the family to the table, you don’t even have to convene!

How to fry chanterelles with onions and chicken

The combination of mushrooms with poultry meat can be called one of the most popular on the tables of many families. And the onion, in turn, perfectly complements this combination, making it especially tasty and fragrant. To learn how to deliciously fry chanterelles with onions and chicken, you first need to prepare all the necessary ingredients.

• Chanterelles - 600 g;
• Chicken fillet (turkey, duck) - 500 g;
• Onions - 2 pcs.;
• Garlic - 3 cloves;
• Parsley and dill;
• Vegetable oil;
• Sugar - 1 tbsp. l.;
• Boiling water - 100 ml;
• Table vinegar - 2 tbsp. l.;
• Salt and black pepper.

How to properly fry chanterelles with onions and chicken?

1. Lightly boil the poultry meat in salted water with the addition of bay leaves and black peppercorns.
2. After cleaning and boiling, put the mushrooms in a pan and fry until the liquid evaporates.
3. Then turn off the stove and set the mushrooms aside.
4. In the meantime, chop the onion in half rings and pour boiling water over it.
5. Add sugar, vinegar and leave to infuse for 20 minutes, then drain the water.
6. Cut the boiled meat into cubes and fry until golden.
7. Transfer to mushrooms and continue to fry, pouring in a little vegetable oil.
8. Fry for 10 minutes and add onion, salt and pepper to taste, stir.
9. After 5 minutes, add finely chopped garlic and mix again.
10. Turn off the stove and decorate the dish with chopped herbs.

Serve with boiled potatoes, pasta and cereals.

How delicious to fry chanterelles with onions and potatoes

How else to fry chanterelle mushrooms, and what products to use for this? For example, you can organize a delicious lunch or dinner by cooking fried potatoes with mushrooms.

• Chanterelles - 700 g;
• Potato - 500 g;
• Vegetable oil;
• Onion - 1 large piece;
• Salt, a mixture of ground peppers.

How to fry chanterelle mushrooms with potatoes?

1. After cleaning and boiling, the chanterelles are fried over medium heat until the moisture evaporates.
2. Potatoes are peeled and chopped, choosing the shape of the cut as desired.
3. Place chopped potatoes in water and leave for 20-30 minutes. During this time, excess starch will come out of the product, due to which a golden crust will appear when frying.
4. After soaking, the potatoes should be dried on a kitchen towel and put in a frying pan heated with oil.
5. Fry until half cooked and add mushrooms with onion, cut into half rings.
6. Continue frying, lowering the heat, until the potatoes are ready. At the same time, the lid does not need to be closed, otherwise the moisture will not evaporate from the pan, and the dish will turn out more steamed than fried.
7. At the end, salt and pepper to taste, you can decorate with fresh herbs.

How to fry chanterelles in sour cream with tomatoes

You can fry chanterelle mushrooms in another way, how to do it right? For example, try cooking a dish of fried fruit bodies with sour cream and tomatoes. This is a great way to complement boiled potatoes, cereals, pasta and baked meats.

• Chanterelle mushrooms - 350 g;
• Tomatoes - 300 g;
• Butter - 70 g;
• Onions - 2 pcs.;
• Sour cream - 250 ml;
• Salt, pepper, fresh dill and parsley.

How to fry chanterelles in sour cream with tomatoes?

1. Heat a frying pan well and add butter.
2. Onion cut into cubes or half rings, fry until half cooked.
3. Add prepared mushrooms and fry for 10-15 minutes.
4. Wash the tomatoes and cut into cubes or slices, add to the pan.
5. Next, add sour cream, salt and pepper, mix and simmer over low heat for 5-7 minutes.
6. Sprinkle the finished dish with finely chopped parsley and dill.

Chanterelles cooked in a slow cooker

However, these are not all the ways showing how you can fry chanterelles. Today, almost every kitchen has a very smart "assistant" - a slow cooker. Using this device, you can cook a tasty, and most importantly, healthy dish. In addition, with such a kitchen appliance, you can significantly save the time of a traditional stay at the stove.

• Chanterelles prepared - 400 g;
• Onion - 1 pc.;
• Green peas (frozen) - 300 g;
• Vegetable oil - 50 ml;
• Salt and pepper.

A step-by-step recipe will show you how to fry chanterelles in a slow cooker.

1. Pour oil into the bowl of the kitchen appliance and immerse the chopped onion, set the “Baking” or “Frying” mode for 10 minutes.
2. After the beep, open the lid and add the mushrooms, which must first be boiled for 10 minutes.
3. We continue to fry on the set mode for 20 minutes.
4. Approximately 2 minutes before turning off the multicooker, add salt and pepper, as well as green peas.

How to fry frozen chanterelles with garlic

Many housewives are interested in whether it is possible to fry frozen chanterelles and how to do it? Yes, you can, and I must say, a dish from such a product will turn out to be very tasty and fragrant.

• Frozen chanterelles - 600-800 g;
• Sunflower oil;
• Onions - 2 heads;
• Garlic - 3 small cloves;
• Salt, favorite spices.

The recipe with a photo will clearly show how to fry chanterelles.

1. If the mushrooms were frozen fresh, then it is better to boil them first. And if they were boiled and then frozen, then they can be immediately put into the pan, without even waiting for defrosting.
2. So, the chopped onion is immersed in a frying pan heated with oil.
3. Fry for 5-7 minutes and add frozen fruit bodies.
4. Continue to fry the mass, stirring constantly, for about 20 minutes.
5. Add minced garlic, salt and spices.
6. Stir and after a few minutes remove from the stove.

Chanterelles fried with rice and herbs

Fried chanterelles with rice and greens can be put on the table as a full meal. It is done quite simply, but “a wagon and a small cart” bring benefits!

• Chanterelles - 400 g;
• Rice - 120 g;
• Tomato paste - 3 tbsp. l.;
• Water - 200 ml;
• Onion - 1 head;
• Sweet bell pepper - 1 pc.;
• Garlic - 3 cloves;
• Salt, sugar, favorite seasonings;
• Fresh dill and parsley - 2 bunches;
• Vegetable oil.

How to deliciously fry chanterelle mushrooms with rice and herbs?

1. The first step is to prepare the fruiting bodies and boil the rice.
2. Peel onion, pepper and garlic and cut into thin half rings.
3. Heat some oil in a frying pan and put onion and pepper there.
4. Fry until soft and add mushrooms, continue to fry over medium heat for 10 minutes.
5. Then add rice and tomato paste diluted in water.
6. Stir, reduce heat and simmer covered for 5-7 minutes.
7. Then add garlic, as well as salt, sugar and your favorite seasonings to taste.
8. After 3-5 minutes, turn off the stove, send chopped greens to the dish, mix and let it brew a little under a closed lid.

In summer and autumn, chanterelle mushrooms can be found in mixed forests: with bright yellow curved hats, whole families located in clearings, hummocks, on the slopes of ravines and hillocks.

Mushrooms are very beautiful and, moreover, very tasty. You can cook a lot of dishes from them, today we offer a recipe for fried chanterelles. In the future, fried chanterelles can be added to potatoes or stews, served with pasta or rice, simply eaten as an independent dish, and even frozen for future use.

Attention! Mushrooms should be administered to children carefully, in small portions, and preferably after 6-7 years of age.

For cooking you need:

- chanterelle mushrooms;
- onion (depending on the number of mushrooms and personal preferences);
- a couple of tablespoons of refined sunflower oil (you can without it);
- butter;
- sour cream (if desired);
- salt, ground black pepper to taste.

How to cook fried chanterelles?

1. Prepare the mushrooms for frying: rinse well in water (can be left in water for 30-40 minutes), clean the legs of the chanterelles from the remnants of the mycelium, remove all debris. Rinse well again with water.

2. Cut large chanterelles into several parts, leave small ones. You don’t need to clean anything else - the chanterelles do not have films on their hats, the plates are clean.

3. Place the chanterelles in a dry frying pan. At first, the mushrooms will release juice and will be stewed in a sufficient amount of liquid.

4. Cooking onions: clean, finely chop.

5. Stir chanterelle mushrooms periodically. When excess moisture evaporates, you can add refined oil (sunflower, olive) or butter immediately.

6. Add onions to the mushrooms. We fry. When frying, the color of the chanterelles becomes more saturated, almost close to orange, the aroma of mushrooms intensifies.

7. Each housewife determines the time for frying mushrooms on her own: someone likes stewed ones, someone with a crispy crust. But fry after evaporation of moisture for at least 20 minutes.

8. If desired, you can add sour cream to the chanterelles with onions. Then there will be chanterelles fried in sour cream. Delicious with or without it.

9. Salt and pepper to taste.

Fried chanterelle mushrooms are ready. Bon appetit!

Beautiful red mushrooms that can be found in many forests are a storehouse of useful substances, and their taste and aroma will impress even picky gourmets. Forest beauties can successfully become a component of any dish, but the most delicious option is properly roasted.

How to fry chanterelles

Mushrooms of this species are famous for their flavoring qualities and useful properties. There are many options for how to cook chanterelle mushrooms. They can be boiled, added to soup, formed on the basis of the filling product. However, frying is considered the best cooking method, since it fully reveals the characteristics of mushrooms. You can fry with carrots, onions, meat, potatoes, mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is fragrant and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this variety cannot be stored for a long time at room temperature, so the housewives are forced to immediately cook them or send them to the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry out a little, start cooking them. Remember that they are not subject to re-freezing.

fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple cooking technology.

Fried chanterelles with sour cream

• Cooking time: 45 min.
• Servings: 2-3 persons.
• Calorie content of the dish: 107 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.

Cooking chanterelles fried in sour cream is not difficult even for a novice hostess. The fermented milk product in the composition of the dish gives it tenderness. If there is no sour cream in your kitchen, you can cook the product with cream or milk. To such a dish, you can add buckwheat or rice cereal porridge, boiled or fried potatoes as a side dish.

1. Peeled and washed large chanterelles cut in half, and leave the small ones whole.
2. Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until golden brown.
3. Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned.
4. The next step, how to cook the dish, will be the addition of sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Extinguish the product for 10 minutes.

Chanterelles fried with onions

• Cooking time: 30 min.
• Calorie content of the dish: 63 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is very pleasant, having come from the forest, to cook fried chanterelles with onions. They make an amazing flavorful and delicious addition to any meal. You can use mushrooms made in this way as a snack. Adding onions will help make the taste of the product more piquant, you can add flavor with your favorite spices. The simplicity and taste of the dish will delight guests and households.

1. Mushrooms must be cleaned of debris, washed and cut into several pieces.
2. The onion should be washed, peeled and chopped into small cubes.
3. Melt the butter in a frying pan, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear.
4. Add the mushrooms to the prepared onion. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated.
5. After the water has evaporated, salt and pepper the dish, stir and bring the mushrooms to a golden color.

Chanterelles fried with potatoes in a pan

• Cooking time: 35 min.
• Servings: 3-4 persons.
• Calorie content of the dish: 87 kcal.
• Purpose: for dinner / lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A recipe with a photo on how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It is better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get a tasty and quick dish that is suitable for a hearty lunch or dinner.

1. Put the prepared mushrooms in a pan with vegetable oil. Fry until a golden hue appears, all the liquid disappears.
2. Add chopped onion, fry until tender.
3. Put the potatoes in a separate pan, which should be cut into cubes beforehand, salt the component to taste.
4. Combine both parts of the dish, mix. If you wish, you can make a product with cheese. Rub it over the still-hot potato-mushroom mixture.

Fried chanterelles for the winter

• Cooking time: 1 hour
• Number of servings: 4-5 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for fried chanterelles for the winter will appeal to those who like to collect and eat them. Such an appetizer can be stored for a long time to please yourself with the taste of your favorite mushrooms in the cold season. Cooking chanterelles is easy. To preserve them, you do not need many ingredients and a special marinade. You can use preserved mushrooms as a component of other dishes or separately.

• onion heads - 2 pcs.;
• chanterelles - 500 g;
• vegetable oil - for frying;
• butter - to taste.

1. Prepared mushrooms should be placed in a pot of water, bring to a boil, cook until tender.
2. Fry the boiled components in a pan with vegetable oil so that they are browned on all sides.
3. In a separate bowl, fry the chopped onion until golden brown.
4. Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish.
5. The next step, how to prepare a salad with fried chanterelles, you need to put the food in a storage jar. Pour a small part of the oil into the sterilized vessel, place the mushrooms with onions. Then, continue to alternate layers.
6. Close the resulting workpiece with a lid, cool and store in a refrigerator or other cool place.

Chanterelles in sour cream with onions

• Cooking time: 25 min.
• Servings: 3 persons.
• Calorie content of the dish: 85 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Mushrooms compete with meat in nutritional value; in combination with onions and sour cream, a delicate and deep spicy taste is obtained at the same time. This interaction is used in many dishes, it is considered a classic. Try to cook chanterelles fried with onions in sour cream. The product can be consumed on its own or added to it with a side dish.

• sour cream - 4 tbsp. l.;
• ground black pepper;
• dried dill - 1 tbsp. l.;
• mushrooms - 300 g;
• butter - 1 tbsp. l.;
• onions - 0.2 kg;
• salt.

1. Take the bulbs, peel them. Then, vegetables need to be cut into half rings, put on a frying pan heated with vegetable and butter. Saute the onion for 10 minutes, stirring frequently.
2. Boil the mushrooms for 20 minutes, drain the water. Put the prepared chanterelles in a pan with onion slices, make the fire large, fry for about 3 minutes. stirring.
3. Put dill, salt, pepper and sour cream (you can cook with mayonnaise) with a spoon, cover with a lid, leave to languish for a couple of minutes.

Chanterelles fried with meat

• Cooking time: 1.5 hours
• Servings: 4 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fried chanterelles with meat are a great option for a hearty, delicious lunch or dinner. The combination of these products with vegetables comes out juicy and fragrant. As a side dish, it is recommended to use mashed potatoes - it will add tenderness and softness to the dish. Sour cream sauce will help to add juiciness. Garnish with gravy will appeal to adults, children and guests.

• carrots - 1 pc.;
• meat (chicken, pork, beef) - 0.6 kg;
• salt;
• dill;
• vegetable oil - for frying;
• sour cream - 200 g;
• mushrooms - 500 g;
• black pepper;
• onion - 2 heads.

1. Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
2. Cut the onion heads into large cubes, fry until translucent.
3. Rub the carrots, cut large mushrooms into pieces. Place the ingredients to the onion, cook until all the liquid comes out, add sour cream, previously diluted with a half glass of water.
4. Put the mixture to the meat, simmer together for about 15 minutes.

To make fried chanterelles tasty and juicy, consider the following rules:

• Mushrooms of this species go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic, and onions.
• It is better to fry the mushrooms on a dry surface, then add a little vegetable oil.
• Freezing is the best way to store chanterelles.
• Before frying, it is not necessary to boil the ingredient (unless otherwise indicated in the recipe).
• You will get an excellent combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
• Add sour cream sauce at the final stage of cooking.
• Fried mushrooms can be used as a filling for baking.

It is hard to imagine a tastier dish than fresh fried mushrooms. Last time I told you, and today we will discuss how to fry chanterelles in a pan so that the mushrooms turn out tasty and juicy. There are no special tricks on how to fry chanterelle mushrooms, but still there are several important points, and small culinary tricks on how to fry chanterelles so as not to be bitter, which consist in pre-treatment of mushrooms.

My grandmother cooks fried chanterelles (and all other mushrooms) this way - the result is always predictably tasty and excellent! Therefore, I recommend wholeheartedly trying our family recipe for fried chanterelles with onions and parsley.

Ingredients:

• 1 kg. chanterelles
• 2 pcs. medium sized bulbs
• 50 gr. butter
• 1 pinch black pepper
• 1 pinch of salt
• 3-4 tbsp vegetable oil
• ½ bunch parsley
• ½ head of garlic

How to fry chanterelles in a pan:

We sort out the chanterelle mushrooms, throw out large debris and rotten mushrooms.

Small chanterelles are ideal for frying, like carnations - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.

You are probably worried about the question: do you need to boil chanterelles before frying? I think it's necessary! I have little experience with fresh mushrooms, and in my family any mushrooms are always boiled. In addition, if the chanterelles are pre-boiled, they definitely will not be bitter when ready.

So, pour the washed chanterelles into boiling water, and add half the onion. Grandmother says that if the bulb turns blue while cooking the chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but for safety reasons, I always add half an onion. We stand the chanterelles in boiling water for 15-20 minutes, constantly stirring with a slotted spoon.

Pour vegetable oil into a frying pan, add butter and fry finely chopped onion until transparent.

Then add the prepared chanterelle mushrooms to the onion. Stir and fry for no more than 2-3 minutes. Our chanterelles are already boiled and completely ready, so you don’t need to give the mushrooms extra heat treatment.

Stir, cover and let stand for 2 minutes to soften the parsley, then remove the fried chanterelles from the stove. If you are still interested in the question: how long to fry chanterelles, I answer - pre-boiled chanterelles should be fried for no more than 5 minutes.