How to cook fried chanterelle mushrooms with potatoes. Fried chanterelles

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!

Chanterelles grow everywhere in the forests of the middle zone. These beautiful orange mushrooms contain many vitamins, amino acids and beneficial trace elements. There are no worms in them, and it is difficult to confuse them with poisonous specimens. These are delicious mushrooms that even novice mushroom pickers can pick almost all summer.

Chanterelles are prepared simply and quickly, and the taste of this dish is excellent. Fried chanterelles can serve as a side dish for meat or as a standalone vegetarian dish for lunch or dinner for your family. These mushrooms do not need to be boiled before frying, and the entire cooking process takes about half an hour.

A very simple and at the same time delicious recipe, in which there are several subtleties.

Ingredients:

• mushrooms - 500 gr.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt;

Cooking:

1. Go through the mushrooms and remove the leaves, moss, needles and roots with the ground.
2. Rinse with running water and leave to completely glass.
3. Chanterelles are very fried, so you do not need to chop finely.
4. In a skillet with vegetable oil, fry the onion, cut into a medium-sized cube.
5. Add the chanterelles and increase the heat to high. There will be a lot of liquid.
6. When all the juice has evaporated, add a small piece of butter to the pan and let the mushrooms brown a little. Don't forget to salt.
7. Remove the skillet from the heat and cover with a lid. Let it brew a little and serve it to the table.

Chanterelles can be served as an independent side dish, or as an addition to boiled or fried potatoes.

Ingredients:

• mushrooms - 500 gr.;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt;

Cooking:

1. To make it easier to clean the mushrooms from forest debris and earth, soak them for half an hour in cold water.
2. Rinse thoroughly and cut off the roots.
3. Take two pans. On one, start frying the potatoes, cut into strips, and on the other, fry the onions. Then add mushrooms to the onion and wait until the liquid has completely evaporated.
4. When the potatoes begin to brown, transfer the fried chanterelles with onions to the pan with potatoes and put a piece of butter.
5. Salt and, if desired, pepper your potatoes with mushrooms.

Ingredients:

• mushrooms - 500 gr.;
• sour cream - 100 gr.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt.

Cooking:

1. Soak the chanterelles in water, and cut off the roots with the ground. Remove leaves and bits of moss.
2. Rinse and lightly chop the mushrooms, send them to a pan with a little oil.
3. When about half of the liquid has evaporated, add the finely chopped onion.
4. At the very end, salt and put sour cream in the pan.
5. Stir and leave to brew for a while under the lid.
6. Serve with boiled or fried potatoes. For decoration, you can use finely chopped greens.

Fried chanterelles with sour cream and onions is a very fragrant and tasty dish that will appeal to all your loved ones.

If you have harvested a rich harvest of these delicious and beautiful mushrooms, you can prepare fried chanterelles in jars for the winter.

Ingredients:

• mushrooms - 1 kg .;
• onion - 2 pcs.;
• oil for frying - 70 gr.;
• salt;

Cooking:

1. Sort and rinse the mushrooms very carefully. Cut the largest specimens into several pieces.
2. Pour vegetable oil into a heated large frying pan and lay out the chanterelles.
3. It takes about half an hour to simmer them. If all the liquid has evaporated, add a little boiled water.
4. When the mushrooms are almost ready, add the onion, cut into thin half rings, to the chanterelles and fry until golden brown. If you like, add some garlic and ground pepper.
5. Put a piece of butter, salt and mix thoroughly.
6. Transfer the chanterelles to sterilized jars, carefully tamp and add vegetable oil.
7. Seal with lids, let cool and refrigerate.

It is better to use small jars so that when you open it, you can immediately use all the contents. It is not advisable to store opened cans.

Having opened such a blank in the winter, you will undoubtedly delight your family with delicious fried potatoes with mushrooms. You can also stew the contents of a jar of sour cream for several minutes, and surprise guests by serving chanterelles stewed in sour cream with mashed potatoes as a side dish for a meat dish for a festive dinner.

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? Here everything 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 you need to 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 for 20 minutes to infuse, 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.

Anything is prepared from chanterelles. They can be fried, boiled, dried, salted, pickled. The dishes are mostly fresh chanterelles.

But you can use dried and frozen mushrooms.

How to cook chanterelles

It is not for nothing that chanterelles are called 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 the eggs of worms. Due to this, chanterelles are almost never wormy.

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

• high content of carotene;
• beneficial effect on mucous membranes and vision;
• skin and hair rejuvenation;
• getting rid of excess salts in the body;
• cleansing the liver and improving its work;
• reduced fatigue;
• fight against helminths;
• improvement of physical activity;
• removal of heavy metals from the body.

Contraindications:

• should not be given to children under 8-10 years old;
• do not eat for people who suffer from gastrointestinal diseases.

As you can see, apart from individual contraindications, chanterelles do no harm.

Amazing tasty dish. Delicate 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 the butter in a saucepan. I put thyme in it. Cut the onion into cubes and put in the oil with thyme. Fry until transparent. Add chanterelles to the onion, and fry further.

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

We make puree from the boiled soup using a blender. Add cream and stir. We put the soup to boil, and bring to the desired density. Can be diluted with pure water or broth.

The soup is served with greens and crackers.

How delicious and easy to cook chanterelles? Of course, fry. 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 take both butter and sunflower).

How to cook chanterelles in sour cream sauce:

Chanterelles are pre-soaked in cold water for half an hour. Wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. We throw mushrooms into it. Cook for fifteen minutes and drain. If desired, mushrooms can not be boiled, but immediately start frying.

Cut onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. We 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;
• greens when serving is desirable, it balances 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 spaghetti.