How to preserve chanterelle mushrooms for the winter: tips and secrets from experienced mushroom pickers. What to do with chanterelle mushrooms? Easy cooking recipes

Beautiful red-colored mushrooms, which can be found in many forests, are a storehouse of useful substances, and their taste and aroma will not leave even picky gourmets indifferent. 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 type are famous for their flavor and aroma qualities and beneficial properties. There are many options for how to prepare chanterelle mushrooms. They can be boiled, added to soup, or formed into a filling product. However, frying is considered the best cooking method, as it fully reveals the characteristics of the mushrooms. You can fry it with carrots, onions, meat, potatoes, in mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a frying pan

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

How to fry frozen chanterelles

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

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 and make it possible to use the dish as an independent dish, as an addition to side dishes, or as a filling for pies. Every cook will be able to choose an interesting, simple cooking technology.

Fried chanterelles with sour cream

1. Cooking time: 45 min.
2. Number of servings: 2-3 persons.
3. Calorie content of the dish: 107 kcal.
4. Purpose: for lunch/dinner.
5. Cuisine: Russian.

Preparing chanterelles fried in sour cream is not difficult even for a novice housewife. The fermented milk product in the dish gives it tenderness. If you don’t have sour cream in your kitchen, you can prepare the product with cream or milk. To this dish you can add buckwheat or rice porridge, boiled or fried potatoes as a side dish.

Ingredients:

onion – 1 head;

spices; vegetable oil – 2 tbsp. l.;

mushrooms – 0.5 kg; sour cream – 150 g; greenery.

Cooking method:

Cut peeled and washed large chanterelles in half, and leave small ones whole. Chop the onion into small cubes, fry it in a frying pan heated with olive or sunflower oil until golden brown. Add chanterelles to the vegetable, stir. You need to fry the ingredients until the water evaporates. The mushrooms should become slightly browned. The next step in how to prepare the dish is to add sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Simmer the product for 10 minutes.

Chanterelles fried with onions

1. Cooking time: 30 min.
2. Calorie content of the dish: 63 kcal.
3. Purpose: for lunch/dinner.
4. Cuisine: Russian.
5. Difficulty of preparation: easy.

It’s very nice to come from the forest and cook fried chanterelles with onions. They will be an amazing aromatic and tasty addition to any dish. You can use mushrooms made this way as a snack. Adding onions will help make the product taste more piquant; you can add flavor using your favorite spices. The simplicity and taste of the dish will delight guests and household members.

Ingredients: onion – 1 head;

salt; chanterelles – 250 g;

ground black pepper;

butter – 40 g.

Method of preparation: Mushrooms must be cleared of debris, washed and cut into several pieces. The onion should be washed, peeled and chopped into small cubes. Melt the butter in a frying pan and fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. Add mushrooms to the prepared onions. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated. After the water has evaporated, add salt and pepper to the dish, stir and cook the mushrooms until golden brown.

Chanterelles fried with potatoes in a frying pan

1. Cooking time: 35 min.
2. Number of servings: 3-4 persons.
3. Calorie content of the dish: 87 kcal.
4. Purpose: for dinner/lunch.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

The recipe with a photo of how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It's 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.

Ingredients:

vegetable oil - for frying;

onion – 1 head;

chanterelles – 300 g;

potatoes – 0.5 kg;

salt.

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When there are chanterelles in the recipe, the result is a real culinary masterpiece. After all, these mushrooms have an attractive taste of nuts and fruits, as well as notes of pepper. There are many ways to prepare them: they are boiled, fried, stewed, baked, pickled and dried. We offer several proven recipes for cooking chanterelles.

Prepare chanterelles with sour cream. You will need:

• sour cream – 150 g;
• chanterelles – 400 g;
• onions – 1 pc.;
• garlic – 2 cloves;
• fresh parsley;
• pepper and salt;
• vegetable oil.

Cut the large chanterelles, leave the small ones as is. Boil the mushrooms in brine for 10-15 minutes, strain. Meanwhile, heat the oil in a frying pan. Chop the onion and garlic and fry. Add chanterelles and simmer for 20 minutes over medium heat. Add sour cream and stir until it reaches a curd-like consistency. At the end of cooking, add salt and pepper, then season with fresh chopped herbs.

Classic stewed chanterelles are an excellent side dish for any dish. Prepare:

• chanterelles – 450 g;
• butter – 3 tbsp. l.;
• salt.

Heat the oil in a saucepan and add the mushrooms. Simmer for 10 minutes, stirring evenly until the liquid evaporates. A few minutes before cooking, add salt. Make sure that the chanterelles do not burn; they should acquire a caramel color.

Prepare chanterelles baked in foil. To do this, take:

• chanterelles – 250 g;
• olive oil – 1 tbsp. l.;
• green onions, dill;
• foil;
• salt pepper.

In a plate, mix: salt, pepper, herbs and oil. Add mushrooms and mix well. Cover a baking sheet with foil, place the mixture and wrap it in an envelope. Preheat the oven to 200ºC and bake the mushrooms for 20 minutes. Then open the foil and let stand for another 5 minutes. The mushrooms will take on a golden hue.

Roll up the chanterelles for the winter. To do this you will need:

• chanterelles – 3 kg;
• water – 0.5 l;
• sugar – 1 glass;
• salt – 3 tbsp. l.;
• vinegar (9%) – 1 glass;
• vegetable oil ¾ cup;
• cloves – 2 pcs.;
• bay leaf, pepper;

Pour boiling water over the mushrooms and cook for 20 minutes over low heat. Marinade: spices, salt, sugar and vinegar - mix and bring to a boil. Add the boiled chanterelles to the hot marinade and cook for another 5-7 minutes. Fill sterilized jars with mushrooms and pour over the prepared marinade. Cover with a lid and roll up.

When guests arrive, prepare chanterelles in pots in a rustic manner. You need:

• chanterelles – 0.5 kg;
• potatoes – 0.5 kg;
• brisket – 200 g;
• cream 15% – 150 ml;
• hard cheese – 100 g;
• vegetable oil – 7-8 tbsp. l.;
• bulb;
• salt pepper.

Cut the onion into half rings and fry until translucent. Add the chanterelles and simmer for 8-10 minutes. Chop the potatoes into small cubes. Shred the brisket randomly, at your own discretion. Grind the cheese on a coarse grater. Grease the pan with oil to prevent anything from sticking. Place some of the potatoes on the very bottom, pepper and salt. Add meat, potatoes, salt and pepper on top. Add onion and mushrooms. Pour cream and sprinkle cheese on top. Bake in the oven for 40 minutes at 180ºC.

Chanterelles are 80% water; be sure to fry the mushrooms until the liquid has evaporated. When cooked they are significantly reduced. Chanterelles contain a number of vitamins, amino acids and are considered, perhaps, one of the safest mushrooms. Mushrooms can be stored at temperatures above 10°C for up to 24 hours. During the cooking process, they do not lose their color and pleasant smell and will become the signature dish of the holiday table. Cook with inspiration!

In this material we will tell you what can be prepared from chanterelles and offer simple recipes for dishes made from these mushrooms.

For you, classics of the genre - chanterelles with potatoes, mushrooms with sour cream, as well as delicious tender chanterelle soup.

How to deliciously cook chanterelle mushrooms with sour cream in a frying pan?

Ingredients:

• chanterelles – 1 kg;
• sour cream – 230 g;
• onion – 130 g;
• dill sprigs – 3-4 pcs.;
• vegetable oil without aroma – 45 ml;

Preparation

To make it easier to wash the chanterelle mushrooms, pre-soak them for two hours in cool water. After time has passed, rinse the product under running water, washing away all contaminants and cutting off unnecessary areas.

Now pour purified water into a suitable pan, add some salt to it by putting a tablespoon of rock salt per liter and after boiling, put the mushrooms in it. We leave small specimens whole, and cut large ones into several parts. When ready, they will sink to the bottom, after which we drain them in a colander, let them drain and place them in refined vegetable oil heated in a frying pan or saucepan. Fry the chanterelles for about seven minutes, then add the peeled and finely chopped onion and simmer the ingredients until soft. At this stage, add sour cream and chopped dill, add salt and pepper to taste, mix, cover with a lid and simmer for another couple of minutes.

How to properly prepare chanterelle mushroom soup?

Ingredients:

• chanterelles – 0.5 kg;
• filtered water – 2.4 l;
• potatoes – 430 g;
• carrots – 110 g;
• onion – 110 g;
• garlic clove – 1 pc.;
• cream 20% fat – 155 ml;
• – 45 g;
• vegetable oil without aroma – 20 ml;
• dill sprigs – 3-4 pcs.;
• rock salt and freshly ground black pepper - to taste.

Preparation

Initially, we prepare the chanterelles taking into account the above recommendations, after which we cut them, if necessary, into several parts. We peel the potatoes, cut them into cubes and put them in a pan with already boiling water to cook.

At this time, in a frying pan in a mixture of butter and refined vegetable oil, saute the chopped onions and carrots, after which we put the vegetables in the soup, and fry the chanterelles in the same oil. First, let the moisture evaporate, and then the mushrooms brown a little. When the potatoes are ready, add fried vegetables and mushrooms to the soup, add cream and heat to a boil. In a frying pan, lightly brown the chopped garlic and place it in the boiling soup. Add some salt to the dish, pepper, season with chopped dill and let it brew for an additional ten minutes under the lid.

How to cook fried chanterelles with potatoes?

Ingredients:

• chanterelles – 320 g;
• – 710 g;
• onion – 13 g;
• garlic cloves – 2 pcs.;
• lemon – 35 g;
• vegetable oil without aroma – 80 ml;
• rock salt and freshly ground black pepper - to taste.

Preparation

We initially soak the chanterelles in water, then wash them thoroughly and boil them in salted water for twenty minutes. At this time, prepare the potatoes by peeling them and chopping them into cubes, and also chopping the peeled onion and garlic cloves.

Now we put the garlic first in a frying pan with heated vegetable oil, let it fry a little and release its aroma, after which we take it out with a slotted spoon and throw it away. Place potatoes in aromatic garlic oil, then onions and mushrooms and fry without disturbing for about eight minutes. Next, mix the contents of the pan and fry the same amount over high heat. After this, sprinkle the food with lemon juice, add salt, pepper, mix, cover with a lid and fry over moderate heat, stirring from time to time.

Anything can be prepared from chanterelles. They can be fried, boiled, dried, pickled, pickled. Mostly fresh chanterelles are used in the dishes.

But you can use dried and frozen mushrooms.

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.

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.

Fragrant wild chanterelles are a valuable culinary product. Dishes prepared from them have a refined, refined taste. Mushrooms should be collected in ecologically clean areas, and after collection, begin processing as quickly as possible. How to properly clean chanterelles to preserve their nutritional value?

When cleaning, you should pay attention that chanterelles are quite fragile. They should be handled with care; during transportation, do not pile them on top with other mushrooms. If you have time and desire, you can process the legs of chanterelles right in the forest. It is worth removing any remaining sand and debris from them, and trimming them slightly if necessary. Thus, there will be less work at home, which will simplify the process of processing the crop as much as possible.

Cleaning the harvest from debris at home

As soon as the harvest is delivered home, they immediately begin processing it. This is a simple process, however, and there are some nuances to it:

First, the chanterelles are sorted by hand, discarding damaged specimens and removing branches and leaves that fell during assembly.

After this, the selected specimens are immersed in a container of water and washed thoroughly.

Don’t carelessly pour mushrooms out of the bucket, basket. They are handled with care, transferring the collected chanterelles into a sink with water.

The water should be changed several times as it gets dirty. When washing mushrooms, close attention should be paid to the membranes under the cap. It is in the “gills” that the most sand and dirt accumulate.

The fleshy leg and cap of chanterelles contain bitterness, which repels insects, worms, and larvae. This explains the fact why mushrooms of this variety are never wormy.

Features of washing and cleaning

Chanterelles are usually washed without soaking. It is enough to dip each of them in water to remove debris. In case of heavy contamination, it is worth soaking the mushrooms in running water for 5-10 minutes, after which it will be easy to remove the adhered dirt. If there are stains on the fleshy surface, they are carefully scraped off with a knife or brush. After this, the lamellar “gills” of the mushroom are washed under running water. To do this, you should carefully take the cap in your hands and massage it with your fingers, which will remove small debris between the delicate plates.

Then the mushrooms are washed again with running water, after which they are set aside for further processing. Experienced mushroom pickers advise when collecting chanterelles to cut off the stem near the ground, and not pull it out with lumps of earth. Firstly, it damages the mycelium, which may not grow in this place the next season. Secondly, when pulled out of the ground, sand, foliage, and twigs follow along the stem of the mushroom. It is worth cutting off the chanterelles just above the root, using a sharp knife.

Freezing and drying chanterelles

After washing and cleaning the mushroom harvest, you can prepare various dishes. You can fry them in vegetable oil, stew them in sour cream, and bake a fragrant pie with them. However, you want to enjoy the chanterelles not only immediately after picking, but also to prepare them for the winter.

You can prepare them in several ways:

The easiest way to preserve the harvest for 3 months is to freeze it. After washing, young chanterelles are immediately packaged in bags or containers and placed in the freezer. Adult mushrooms are first cut into slices, then boiled in salted water for 10-15 minutes. After this, they are also packaged in portions and sent for freezing.

An excellent option for preparing chanterelles is drying. It allows you to preserve the nutritional value of the product as much as possible. Before drying, the mushrooms do not need to be washed; it is enough to simply clean them of debris. You can dry them in the fresh air, in a vegetable and fruit dryer, oven or microwave. When thermal drying, the temperature regime is important. In a microwave, dryer, or oven, the temperature is set to no higher than +50 C. At +60 C, the beneficial components in mushrooms are destroyed and their nutritional value is lost.

Marinating, salting the harvest

Chanterelles can be pickled by first washing and boiling in salted water for 10-15 minutes. After this, they are laid out in sterilized jars, putting 3-5 peas of allspice and hot pepper in each. It is also worth adding 1-2 bay leaves, a clove of garlic, and, if desired, a couple of cloves and other seasonings. Then put a teaspoon of sugar and the same amount of salt into the jar, 1 tbsp. l. vinegar and sunflower oil. The jars are filled with boiling water and rolled up, after which the blanks are turned upside down and wrapped.

Chanterelles are salted cold and hot. Each of them is interesting in its own way and deserves attention.

For cold pickling, after washing, the mushrooms are placed in layers in a large container. Each layer is sprinkled with salt, spices, herbs, herbs, then a plate is placed on top of the workpiece and a weight is placed. Gradually, the air is forced out of the mushrooms, and they themselves produce juice. As a result, all chanterelles should be covered with juice, which are salted in this way for about a month.

For hot pickling, first wash the mushrooms and boil for 10-15 minutes. After this, the boiled chanterelles are placed in a large container with the stem up. Each layer is sprinkled with salt, adding spices, herbs, herbs to taste, after which oppression is placed on top. After about an hour, juice will begin to release from the mushrooms, which should cover all the chanterelles. If there is not enough brine, you can add a little salt water, then place the container in a cool place. If the mushrooms turn out salty after salting, soak them in cold water before eating.

Chanterelles can also be prepared fried. First, they are fried in vegetable oil for about 15 minutes, after which they are simmered under the lid for half an hour, adding spices. After this, the mushrooms are packaged hot into sterilized jars, rolled up with lids, and wrapped.