Chanterelle mushroom recipes. How to save chanterelle mushrooms for the winter: tips and secrets of experienced mushroom pickers

Step-by-step recipes with photos tell you how to cook chanterelles in a skillet or in a slow cooker so that they are not rubbery and bitter. The most important thing is to use the freshest mushrooms, and if there are none at hand, take frozen ones and cook immediately after defrosting completely, without leaving them in the refrigerator for a long time.

In order for the chanterelles to acquire a delicate, slightly creamy shade, they are stewed in sour cream or mayonnaise, and to obtain a more pronounced rich taste, they are fried with potatoes and herbs, seasoned with spices and combined with various fragrant seasonings. Ready-made mushrooms are included in the daily and festive menu, served both hot and cold, and successfully combined with fresh vegetables and cereal side dishes. Dishes from chanterelles are full of satiety and compete with meat and fish homemade dishes.

How to cook chanterelles so that they are not rubbery and bitter - useful tips

To prevent chanterelles from being rubbery and bitter, you need to know a few things about these mushrooms and follow useful tips that tell you exactly how to properly cook them.

1. At the peak of the heat or immediately after a long heat, it is absolutely impossible to collect chanterelles. During this period, they are dangerous to human health and are not suitable for use in food.
2. It is best to eat chanterelles immediately after harvesting, without leaving them in the refrigerator for longer than one day. In this version, the rubber consistency is absolutely excluded.
3. The bitterness will completely go away if, before cooking, soak the mushrooms in cool water for 3-4 hours, and then boil in salted water for 4-5 minutes.
4. If you dry the chanterelles in the oven, there will definitely not be any bitterness in the taste. It will go away very quickly along with the evaporated moisture.
5. The bitter taste is neutralized by vinegar and spices added to the mushrooms at the very end of cooking.

How to cook chanterelles with sour cream in a pan - a simple recipe with a photo step by step

The easiest and fastest way to make chanterelles is to stew them with sour cream in a skillet, as this recipe recommends. The whole process takes no more than an hour, and the output is a very tasty and nutritious dish that successfully replaces meat dishes. The protein contained in the mushrooms saturates the body with the necessary energy, satisfies the obsessive feeling of hunger for a long time and completely eliminates the feeling of discomfort in the stomach.

Necessary ingredients for cooking delicious chanterelles with sour cream in a pan

• chanterelles - ½ kg
• onion - 2 pcs
• sour cream 20% - 250 ml
• vegetable oil - 50 ml
• salt - ½ tsp
• ground black pepper - 1/3 tsp

Step-by-step instructions on how to make chanterelles in sour cream sauce in a pan

How to deliciously cook chanterelles with potatoes in a pan - a recipe with a photo

Crispy chanterelles, fried with potatoes in a pan, are rightfully considered one of the most popular hot second courses. The recipe for their preparation is simple, affordable and very convenient in that both potatoes and mushrooms are fried in one container, quickly acquire a beautiful golden crust, are actively saturated with the aroma of fragrant herbs and enrich their natural taste with bright, memorable shades.

Necessary ingredients for chanterelles cooked in a skillet with potatoes

• chanterelles - 700 g
• potatoes - 6 pcs
• onion - 2 pcs
• vegetable oil - 50 ml
• salt - ½ tsp
• ground black pepper - ½ tsp
• fragrant herbs - 1 tsp
• dill - 1 bunch

Step-by-step instructions on how to deliciously make fresh chanterelles with potatoes in a pan

1. Sort the mushrooms, free from debris, wash thoroughly in running water and put on a kitchen towel to absorb moisture.
2. Pour sunflower oil into a preheated frying pan, put the chanterelles, cut into large pieces and start frying. At the initial stage, a large amount of liquid will be released from the mushrooms. There is no need to be afraid of this. During the cooking process, the water will evaporate almost completely and will not cause any inconvenience.
3. Free the onion from the husk, finely chop and add to the reddened mushrooms.
4. Peel the potatoes, rinse, cut into thin strips and send to the pan. Salt, pepper, add fragrant herbs and fry until tender, stirring regularly so that all components are evenly and on all sides covered with a golden crust.
5. At the end, fill the dish with chopped dill and serve directly in the pan.

How to fry chanterelles with onions and mayonnaise in a pan

Juicy and tender chanterelles, fried in a pan with onions and mayonnaise, diversify the daily diet and make it nutritious and healthy. It takes very little time to prepare, and the result is an awesomely tasty, rich and fragrant dish that can serve as an independent hot snack, and a bright addition to rice, potatoes or pasta.

Necessary ingredients for cooking chanterelles with onions and mayonnaise in a pan

• chanterelles (fresh) - ½ kg
• onion - 3 pcs
• mayonnaise 67% - 3 tbsp
• butter - 50 g
• sunflower oil - 30 ml
• salt - ½ tsp
• ground black pepper - ½ tsp

Step-by-step instructions on how to fry chanterelles in a pan with onions and mayonnaise

1. Sort the mushrooms very carefully, leaving only neat specimens without signs of spoilage and decay. Soak the chanterelles in cold water and leave for 20-30 minutes. During this time, small debris, pine needles and leaves will come off and float to the surface.
2. In a large frying pan with a thick bottom, heat the sunflower oil well, and then melt the butter in it.
3. Free the onions from the husk, chop a quarter into rings and fry over low heat in a mixture of two types of oil until transparent and a light golden hue. Then remove from the stove and set aside for a short time.
4. Wash soaked chanterelles thoroughly in running water, paying close attention to the legs. If the dirt does not go away, scrape it off with a knife.
5. Throw clean mushrooms in a colander and wait until excess water leaves them. Then cut into small pieces of arbitrary shape.
6. Return the pan with the onions to the stove, set the fire to high, add the mushrooms, salt, pepper and, stirring the mass regularly with a wooden spatula, fry for 5 minutes.
7. Reduce heat to a low level, add mayonnaise, mix well, cover and simmer for about 15 minutes.
8. After the time has elapsed, turn off the burner, cover the pan tightly with a lid and let stand for 8-10 minutes. Then transfer the appetizer to a beautiful container and serve.

How to quickly and tasty cook frozen chanterelles in a pan - the best recipe

If you want to cook chanterelles, but you don’t have fresh ones at hand, you can buy frozen ones in the supermarket and make your favorite dish with them. In terms of taste, these mushrooms are in no way inferior to freshly picked mushrooms, they are perfectly fried in a frying pan to a golden color and retain all their nutritional qualities. To make the dish more tender, instead of the usual onion, the recipe advises using exquisite white onions. It delicately emphasizes the mushroom aroma and enriches the food with juicy, slightly spicy notes.

Necessary ingredients for cooking frozen chanterelles in a pan

• frozen chanterelles - 1 kg
• white onion - 2 pcs
• vegetable oil - 100 ml
• salt - 1 tsp
• spices - 1 tsp
• parsley - ½ bunch

Step-by-step instructions on how to quickly and tasty make frozen chanterelles in a pan

1. Defrost the chanterelles and leave in a colander so that all the moisture is glassed from them. Then rinse lightly in running water and place on a paper towel.
2. Heat a frying pan, add oil and heat well. Remove the husk from the onion, and chop the heads themselves into thin sticks and fry over high heat until a light golden hue.
3. Mushrooms cut into large pieces, pour into a pan with onions, salt, season with spices, cover with lids and cook on low heat for about 20-25 minutes.
4. At the end, remove the lid, add chopped greens to the mushroom mass and quickly brown over high heat.
5. Serve hot on the table with sauce, fresh vegetables or any side dish.

What can be cooked from chanterelles for dinner - recipes in a slow cooker

A nutritious and satisfying dinner can be prepared from chanterelles in a slow cooker. Mushrooms processed in this way will acquire a pleasant, soft texture, delight with a bright taste and a memorable natural aroma. If you want to add spice to the dish, you can replace the spices with hot paprika, ground chili or cayenne pepper. These components are quickly absorbed into the mushroom base and give the dish originality and unusualness. Boiled rice, mashed potatoes or stewed seasonal vegetables are perfect as a side dish for chanterelles.

The necessary ingredients for cooking chanterelles for dinner in a slow cooker

• chanterelles - 400 g
• onion - 1 pc.
• water - 1.5 tbsp
• sunflower oil - 5 tbsp
• salt - ½ tsp
• pepper mixture - ½ tsp

Step-by-step instructions on how to make a delicious chanterelle dish for dinner in a slow cooker

1. Peel the chanterelles well, rinse in cool running water, dry them in a colander, and cut into halves.
2. Place the mushrooms in a multi-cooker bowl, salt, pepper, pour in water, cover with a lid and cook for 40 minutes in the “Baking” mode. From time to time open the lid and stir the semi-finished product.
3. Remove the husks from the onion and chop into thin half rings.
4. When 20 minutes have passed since the processing of the chanterelles, drain all the water, add onions, add sunflower oil, mix well and process for another 20 minutes according to the “Baking” program.
5. Ready chanterelles are served hot on the table with fresh vegetables and a light side dish.

Chanterelles are harvested from mid-autumn to early spring. All this period of time we have the opportunity to enjoy their aroma and taste. It should be noted that chanterelles contain a lot of vitamins and minerals in their composition. But in order for all these beneficial substances to be absorbed by our body, mushrooms should be properly prepared.

Chanterelles are poorly digested, so they are crushed, and only then they are processed. Mushrooms can be fried, salted, pickled and stewed. In all cases, they are tasty and fragrant. So, in our article we will tell you what to do with chanterelle mushrooms.

Marinating chanterelles. Recipe

To cook chanterelles, you should purchase the following products:

• chanterelles - 3 kg;
• sugar - 125 g;
• vinegar 9% - 250 ml;
• water - 500 ml;
• sunflower oil - 200 ml;
• salt - 60 g;
• lavrushka, black peppercorns, cloves.

Recipe

Fortunately, chanterelles have a unique ability: there are no worms in them. Therefore, before any processing, they should simply be cleaned of earth, leaves and rinsed thoroughly under water.

So, we cut the large mushrooms into several parts, and leave the small ones as they are. Place a pot of water on the stove and bring to a boil. Throw the mushrooms and cook for about 30 minutes over medium heat. Don't forget to skim off the foam.

Then we drain the water, and throw the chanterelles into a colander and rinse. Pour the water back into the pan and add all the ingredients for the marinade. When the water boils, throw in the mushrooms, mix and leave to cook for 10 minutes.

In the meantime, sterilize the jars. This can be done in the microwave. Pour boiling water into the jar and set the time to 2 minutes. After that, we take out our glass containers and place them upside down on a clean towel so that the water is glass.

We transfer the finished chanterelles to jars and pour the marinade. Roll up. We sterilize jars for 10 minutes. Then turn over and wrap with a warm blanket until it cools completely.

Everything, our pickled chanterelle mushrooms are ready. Bon appetit!

How to salt chanterelle mushrooms? hot way

To the question of what to do with chanterelle mushrooms, we answer: "Salt in a hot way." For this we will need the following products:

• chanterelles - 1 kg;
• salt - 4 tsp;
• lavrushka - 8 leaves;
• garlic - 6 cloves;
• cloves, black peppercorns, ground pepper.

Let's start cooking

We carefully clean the mushrooms and wash them in water. Place a pot of water on the stove and bring to a boil. We add our forest gifts and all other ingredients except garlic. Cook for 20 minutes over medium heat, skimming off the resulting foam.

How to continue to salt the chanterelles? We take out the mushrooms with a slotted spoon and put them in a saucepan, sprinkle with salt and pre-chopped garlic. Pour the mixture with a small amount of marinade, in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, put them in the refrigerator. After a day, mushrooms can be tasted.

We hope that we answered the question about chanterelles. Enjoy!

Fried red mushrooms with potatoes

Mushrooms are cooked quite quickly, and the taste is unforgettable. So, what ingredients do we need to prepare the dish? This:

• chanterelles - 500 g;
• potatoes (preferably young) - 800-900 g;
• garlic - 3-4 cloves;
• lemon - a quarter;
• medium bulbs - 2 pcs.;
• salt;
• black pepper.

Cooking according to the recipe

To cook mushrooms, clean them and rinse thoroughly. Then soak in water for 15-20 minutes. Until then, let's boil the water.

We lay the mushrooms and cook them for 20 minutes over low heat, not forgetting to constantly remove the resulting foam with debris.

While the chanterelles are cooking, let's start processing other ingredients. Peel the potatoes, wash and cut into cubes. Finely chop the onion. We do the same with garlic.

Place a frying pan on the stove and add vegetable oil. Then spread the garlic, fry it for a few minutes and remove it from the pan with a slotted spoon. We spread the potatoes, chanterelles, onions and fry for 8 minutes. Then salt, pepper, season, sprinkle with lemon juice, mix, cover with a lid, reduce heat and leave to simmer until fully cooked.

Everything, our chanterelles are ready. Mushrooms and potatoes go well together, try it. Bon appetit!

Cold salting of chanterelles

This harvesting method is also quite used. For the recipe, we need the following ingredients:

• chanterelles - 3 kg;
• bulbs of medium size - 8 pcs.;
• garlic - 5-6 heads;
• dill umbrellas;
• salt;
• sunflower oil.

Let's start cooking

What to do with chanterelle mushrooms in this case? First we clean the mushrooms, and then we wash them. Next, we place our forest gifts in a saucepan, pour boiling water over it and leave for a few minutes. Then we throw them in a colander. Large chanterelles cut into several parts. We chop the onion into half rings.

We sterilize the jars and put the chanterelles in layers. Sprinkle each new layer generously with salt and onion. On top of the latter we place finely chopped garlic. Dill umbrellas are scalded with boiling water and added to each jar. We put oppression on all containers and put them in the refrigerator.

Exactly one day later, pour into each jar heated so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll up the containers with lids and put them in a cold place.

Conclusion

What to do with chanterelle mushrooms, we decided. The main thing is to properly clean and process them before cooking these “saffron mushrooms”. Then you can get the maximum benefit and taste from chanterelles. Enjoy!

Red pretty mushrooms are quite demanding on processing when creating stocks. If something is done incorrectly, then you can deprive them of their aroma, and the taste will take on a shade of bitterness. How to cook chanterelles for the winter? Freeze them raw, boiled or fried? Let's consider different options.

Features of working with chanterelles

In the form of pickled pickles, these mushrooms are not as tasty as in fresh ones, so the question naturally arises: how to freeze chanterelles for the winter. We provide recipes in this article.

Only freshly picked, strong, undamaged specimens are suitable for freezing. Wormy, old, with crumbling hats, it is better to cook and eat immediately. It is not recommended to cool raw chanterelles, because after a few weeks of storage in the freezer, they acquire a bitter aftertaste.

Prepare everything for freezing within sixteen to eighteen hours of collection. However, this rule is true for all mushrooms. The faster you process them (clean, wash, prepare) after collection, the more aroma, taste and vitamins you save. Yes, and they will live in your refrigerator longer.

Frozen chanterelles are stored for three to four months. If it is possible to provide temperatures below -18 degrees, then they will “live” for up to a year. It is not recommended to store them for a longer time, as there is a high risk of damage to the product.

So, chanterelle mushrooms: how to cook for the winter? You can freeze them raw, boiled or fried.

Method one: raw chanterelles

If you do not carry out heat treatment before freezing, then the mushrooms retain their shape and aroma better. Therefore, let's find out how to freeze raw chanterelles for the winter.

Without pre-boiling, it is highly likely that the mushrooms will acquire a bitter taste. To avoid such situations, some housewives advise carefully sorting out chanterelles, removing dried-up specimens and preparing only the freshest and highest quality for freezing. But once at a time it’s not necessary, so you will have to do such a preparation at your own peril and risk.

After you have sorted the mushrooms, wipe them with a napkin. You can wash it, but we don’t need extra ice. Yes, and the aroma is better preserved with dry processing.

After cleaning, spread the chanterelles on a flat surface in one layer (on a plate, tray) and put in the freezer for ten to twelve hours. After that, they can be poured into containers or bags.

Method two: boiled chanterelles

How to freeze chanterelles for the winter if there is no trust in raw mushroom preparations, and you want to be one hundred percent sure that bitterness will not appear? Just boil them a little.

Clean the mushrooms of debris, rinse thoroughly. If the mushrooms are too large, cut them into several pieces.

Boil water in a saucepan so that there is twice as much liquid as the product. Add 1-2 teaspoons of salt per kilogram of mushrooms. Boil the chanterelles for five minutes. Be sure to remove the dirty film that forms on the surface of the water.

If you are still afraid, you can increase the cooking time to ten minutes, but keep in mind that the longer the mushrooms are in boiling water, the more flavor they lose. It is impossible to keep chanterelles in water for more than twenty minutes, otherwise they will lose their structure when frozen.

Next, drain the mushrooms in a colander, let them cool and pat dry with a paper towel. Mushrooms absorb water well, which, after freezing, will turn into unnecessary ice. Put the mushrooms in containers or bags and put them in the freezer.

Unfortunately, boiling slightly spoils the appearance of the mushrooms, so the method is well suited if fresh mushrooms have already lost their shape.

Method three: fried chanterelles

How to freeze chanterelles fried for the winter? Peel the mushrooms, chop and fry in a pan with vegetable oil for twenty minutes. It is necessary that all excess moisture evaporate. It is undesirable to use animal fats instead of butter, since in this case frozen mushrooms can be stored for no more than one month.

After that, wait for the mushrooms to cool completely, then arrange them in bags or containers and send them to the freezer in the refrigerator.

Unlike porcini mushrooms, butter and boletus, it is not necessary to boil chanterelles before frying. Also, when frying, you can immediately add onions and herbs.

Method four: "bouillon cube"

Now we will tell you how to freeze chanterelle mushrooms for the winter, if you plan to use them mainly for making soups.

Prepare the mushrooms (peel, cut) and boil, but do not drain the broth. Wait for cooling.

Take a plastic container and place a plastic bag in it. Place boiled mushrooms in it and fill with broth. And send it straight to the freezer.

When the broth has hardened, remove the resulting tile from the container and place in the freezer.

During the long cold winter, you can easily cook a delicious and fragrant soup or stew with mushrooms from the resulting semi-finished product.

Proper defrosting

It is important to know not only how to properly freeze chanterelles for the winter, but also how to defrost them. It is desirable to do this in stages. First, move the mushrooms from the freezer to the refrigerator (on the bottom shelf), and then complete the process at room temperature. It is not recommended to use the appropriate mode on the microwave for this purpose.

Thawed chanterelles should be cooked immediately. Leave them in the refrigerator for several days and do not re-freeze. Therefore, in the process of creating blanks, it is better to lay out chanterelles in containers in small batches - approximately in the amount that you plan to add to one dish.

If you froze mushrooms in different ways (raw, boiled, etc.), then for convenience, sign the packages, since in the future it will be difficult to distinguish where which are.

Chilled mushroom products can be fried, boiled, added to soups, used as a filling for pastries or dumplings, etc.

What other blanks from chanterelles are

How to freeze chanterelles for the winter, we figured it out. But there are other preparations for the cold season. For example, marinating. If you don’t want to mess with jars, then you can simply dry the mushrooms.

Only chanterelle hats are suitable for drying, so you have to do something different with the legs. Do not forget that only unspoiled mushrooms are “allowed” for harvesting.

You can dry them either in the oven at low temperatures (65 degrees or less), or in a natural way. Store in an airtight jar or bag.

In this form, they can lie for up to three years if they are protected from high humidity, but it is better not to risk it and eat it within a year. Before use, they will need to be soaked in broth or water.

So, chanterelle mushrooms. How to cook for the winter? Freeze them raw, fried or boiled? Or maybe just pickle or dry? The choice is yours.

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

How to be treated with chanterelles

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

Dry chanterelle powder use daily 1-2 teaspoons, washed down with warm boiled water an hour before meals for two months.

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

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

But do not forget, in each individual case, you must always consult with your doctor. Mushrooms are a very powerful tool, you need to use them with caution and only for good.

How to cook chanterelles

You will need:

• chanterelles 500 gr
• onion 1-2 pcs
• ground black pepper

Any mushrooms are very fond of cooking in butter (or ghee) butter, but in fasting it can be replaced with vegetable oil.

Step by step photo recipe:

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

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

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

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

Chop the onion and fry it in butter until soft.

Fried chanterelles can be added to soup:

Everyone's Favorite mushroom julienne can also be cooked from fried chanterelles

Risotto with chanterelles we cook by analogy with this recipe

fried mushrooms go well with cereals, look

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

All recipes are time-tested and visitors to the Mom's Stove website.

Bon appetit!

Fried chanterelles. Short recipe.

You will need:

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

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

In contact with

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

1. Cooking time: 45 min.
2. Servings: 2-3 persons.
3. Calorie content of the dish: 107 kcal.
4. Destination: for lunch / dinner.
5. 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.

Ingredients:

onions - 1 head;

spices; vegetable oil - 2 tbsp. l.;

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

Cooking method:

Peeled and washed large chanterelles cut in half, and leave the small ones whole. Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until golden brown. Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned. 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

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

Ingredients: onion - 1 head;

salt; chanterelles - 250 g;

ground black pepper;

butter - 40 g.

Cooking method: Mushrooms must be cleaned 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, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. 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. 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

1. Cooking time: 35 min.
2. 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.

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.

Ingredients:

vegetable oil - for frying;

onion - 1 head;

chanterelles - 300 g;

potatoes - 0.5 kg;

salt.

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