Chanterelles are collected from mid-autumn to early spring. Throughout 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. But so that all these useful material absorbed by our body, mushrooms should be properly prepared.
Chanterelles are poorly digestible, so they are crushed and then processed. Mushrooms can be fried, salted, marinated and stewed. In all cases they are tasty and aromatic. So, in our article we will tell you what to do with chanterelle mushrooms.
Pickling 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;
- bay leaf, black peppercorns, cloves.
Cooking according to recipe
Fortunately, chanterelles have a unique ability: they do not contain worms. Therefore, before any processing, they should simply be cleaned of soil, leaves and thoroughly rinsed under water.
So, we cut the large mushrooms into several parts, and leave the small ones as is. Place a pan of water on the stove and bring to a boil. Throw in the mushrooms and cook for about 30 minutes over medium heat. Don't forget to remove the foam.
Then drain the water, place the chanterelles in a colander and rinse. Pour water into the pan again and add all the ingredients for the marinade. When the water boils, add the mushrooms, stir and leave to cook for 10 minutes.
In the meantime, let's sterilize the jars. This can be done in microwave oven. Pour boiling water into the jar and set the time to 2 minutes. After this, we take out our glass containers and place them on a clean towel upside down to drain the water.
We transfer the finished chanterelles into jars and fill them with marinade. Let's roll up. Sterilize the jars for 10 minutes. Then turn it over and wrap it in a warm blanket until it cools completely.
That's it, our pickled chanterelle mushrooms are ready. Bon appetit!
How to pickle chanterelle mushrooms? Hot way
When asked what to do with chanterelle mushrooms, we answer: “Pickle hot.” For this we will need the following products:
- chanterelles - 1 kg;
- salt - 4 tsp;
- bay leaf - 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 pan of water on the stove and bring to a boil. Add our forest gifts and all other ingredients except garlic. Cook for 20 minutes over medium heat, skimming off any foam that forms.
How to further salt the chanterelles? We take out the mushrooms using a slotted spoon and transfer them to a saucepan, sprinkle with salt and pre-chopped garlic. Water the mixture a small amount marinade in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, place them in the refrigerator. After a day you can try the mushrooms.
We hope that we have answered the question about chanterelles. Enjoy!
Fried red mushrooms with potatoes
Mushrooms cook 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 - quarter;
- medium bulbs - 2 pcs.;
- salt;
- black pepper.
Cooking according to the recipe
To cook mushrooms, peel them and rinse them thoroughly. Then soak in water for 15-20 minutes. In the meantime, let's boil the water.
Add the mushrooms and cook them for 20 minutes over low heat, remembering to constantly remove the resulting foam and debris.
While the chanterelles are cooking, let's start processing the other ingredients. Peel the potatoes, wash them and cut them into cubes. Finely chop the onion. We do the same with garlic.
Place a frying pan on the stove and pour in vegetable oil. Then add the garlic, fry it for a few minutes and remove it from the pan using a slotted spoon. Add potatoes, chanterelles, onions and fry for 8 minutes. Then salt, pepper, season, sprinkle lemon juice, stir, cover with a lid, reduce the heat and leave to simmer until fully cooked.
That's it, our chanterelles are ready. Mushrooms and potatoes go well together, try it. Bon appetit!
Cold pickling of chanterelles
This harvesting method is also quite used. For the recipe we need the following ingredients:
- chanterelles - 3 kg;
- medium-sized bulbs - 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 rinse them. Next, place our forest gifts in a saucepan, pour boiling water over them and leave for a few minutes. Then put them in a colander. Cut large chanterelles into several pieces. Chop the onion into half rings.
We sterilize the jars and apply the chanterelles in layers. Every new layer Sprinkle generously with salt and onion. Place finely chopped garlic on top of the latter. Scald the dill umbrellas with boiling water and add to each jar. We put pressure on all containers and put them in the refrigerator.
Exactly 24 hours later, we will pour the warmed mixture into each jar 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 cool place.
Conclusion
We have decided what to do with chanterelle mushrooms. The main thing is to properly clean and process them before preparing these “saffron milk caps”. Then from the chanterelles you can extract maximum benefit and taste. Enjoy!
These mushrooms are different excellent taste on their own, but dishes with them can be prepared simply unsurpassed. However, many people complain about the bitterness in these mushrooms. Even those who know well how to properly cook chanterelles so that they do not taste bitter do not always succeed. But this is not a reason to deny yourself the pleasure of enjoying these delicious mushrooms. Therefore, here we will talk about where the bitterness comes from, and how to cook chanterelle mushrooms so that they do not become bitter.
How to cook chanterelles correctly so they don’t taste bitter
If you know how to cook chanterelles so that they don’t taste bitter, you won’t have to throw away a product that is so valuable in every sense. There are several ways to remove bitterness from these mushrooms:
- To prevent the chanterelles from becoming bitter, you need to soak them in water before cooking. cold water for 3-4 hours. And after this, the mushrooms need to be cooked for several minutes, changing the salted water twice.
- Before cooking the chanterelles, they can be dried in the oven to prevent them from becoming bitter. Along with the evaporated moisture, the bitterness will leave the mushroom.
- Before cooking chanterelles, to prevent them from becoming bitter, many people soak them in milk. For some reason, some people believe that not only liver, but also mushrooms can be soaked in milk. Whether this is true or not, the milk will not cause any harm, except that it will simply not have any effect on the mushrooms.
- The bitterness from defrosted mushrooms can go away during the process of cooking and frying the chanterelles if you add a little vinegar and spices to them at the end of cooking. This must be done carefully, since chanterelles are not only edible, but also poisonous. Bitterness is a sign of a false chanterelle.
- You can't collect chanterelles during hot weather. summer days or after prolonged heat. As already mentioned, during this period chanterelles are dangerous to health, so they should not be eaten.
How to freeze chanterelles so they don't taste bitter
Before freezing or cooking thawed chanterelles, to avoid bitterness, you should follow several rules:
- Remove sand and debris from mushrooms.
- Trim the bottom edge of the mushroom stem.
- Wash thoroughly, changing the water several times.
- Soak in cold water for 2-3 hours.
- If frozen boiled mushrooms, it is better to cook in salted water.
- You can pre-boil the chanterelles and freeze them in the broth.
- After defrosting, the chanterelles should be rinsed under running water.
- Chanterelles cannot be stored in the freezer for longer than 3 months.
Do you know how to cook chanterelles? Surely not. But there is a special cooking technology for them, thanks to which the mushrooms become incredibly tasty!
An example of how to cook chanterelles is described in the recipe.
Chanterelles in sour cream
Chanterelles stewed in sour cream are a classic of these mushrooms. Such mushrooms have an extraordinary taste and can always decorate your table, be it festive or even the most everyday.
To prepare you will need:
- chanterelles - 0.5 kg;
- onions - 100 g;
- sour cream - 200 g;
- parsley;
- a few black peppercorns;
- sunflower oil for frying.
Before you start cooking chanterelles in sour cream, you need to rinse them well and cut them into the pieces you need - these can be either sticks or slices. If you wish, you don’t have to cut them, but if you are preparing large mushrooms, then this procedure is simply inevitable. When you cut the chanterelles, place them in a deep frying pan and, filling them with salted water to a third of the volume that they occupy, start cooking with the lid closed. Once boiling, wait about 10 minutes more and remove the lid. Without reducing the heat, continue the cooking process until the water has completely boiled away.
Meanwhile, start preparing the onions for frying. To do this, you need to cut it into small strips and place it in a pre-prepared frying pan with hot oil. Fry it until a slightly golden crust appears.
While in the frying pan with mushrooms, add sunflower oil and, adding, continue to fry the resulting mass for another five to seven minutes. Do not forget to stir the chanterelles regularly, as they tend to burn.
After the allotted time has passed, reduce the heat on the stove to low and pour sour cream over the mushrooms. After this, put the pepper in the pan and, closing the lid, cook until tender - for seven minutes over low heat.
Just before serving, sprinkle the chanterelles with herbs and you can place them on the table.
This recipe is an example of how, however, in addition to frying, they can also be subjected to the boiling process. How to do this is described in the following recipe.
Before boiling chanterelles, like all other mushrooms, they must be thoroughly washed under running water, because they tend to accumulate debris in the folds of the caps. After this, the mushrooms need to be cut into pieces and placed in a pan. In addition, fill them with water just enough so that it covers the mushrooms well. In this form, the mushrooms need to be cooked for a relatively short time - for half an hour. During the cooking process, a film and foam remains on top of the broth - this must be removed periodically.
If you don’t want to, you don’t have to add salt to the water in which you cook the mushrooms, as this is not at all necessary. This can be done if in the future boiled chanterelles you will use it to prepare other dishes.
Now you know how to cook chanterelles and you probably understand that it is very easy and fast.
If you wish, you can freeze the boiled chanterelles in order to winter period, for example, use them to prepare some dish. In addition to the fact that later you will not waste a lot of time on cooking chanterelles, when boiled they will not take up much space due to the fact that they will decrease in size.
Now you know how to cook chanterelles. In addition, they can be added to salads and cooked in soup. There are even people who like to add these mushrooms to porridges and use them as a filling for pies and pies. In general, they can be used in different ways. The main thing is to know how to cook chanterelles, and something tasty and, perhaps, will always appear on your table. unusual dish, which includes this particular ingredient
Step-by-step recipes with photos tell you how to cook chanterelles in a frying pan or in a slow cooker so that they are not rubbery and do not taste bitter. The most important thing is to use the freshest possible mushrooms, and if you don’t have any on hand, take frozen ones and cook immediately after completely defrosting, without leaving them in the refrigerator for a long time.
In order for the chanterelles to acquire a delicate, slightly creamy hue, they are stewed in sour cream or mayonnaise, and to obtain a more pronounced rich taste fried with potatoes and herbs, seasoned with spices and combined with various fragrant seasonings. Ready mushrooms included in daily and holiday menu, served both hot and cold, and successfully combined with fresh vegetables and cereal side dishes. Dishes made from chanterelles are filling and are a worthy competitor to homemade meat and fish dishes.
How to cook chanterelles so that they are not rubbery and do not taste bitter - useful tips
To prevent chanterelles from being rubbery and bitter, you need to know something about these mushrooms and follow useful tips, telling you exactly how to prepare them correctly.
- At the peak of the heat or immediately after a long period of heat, it is strictly forbidden to collect chanterelles. During this period, they are dangerous to human health and are not suitable for use in food.
- It is best to eat chanterelles immediately after collection, without leaving them in the refrigerator for more than one day. In this version, the rubber consistency is absolutely excluded.
- The bitterness will completely go away if you soak the mushrooms in cool water for 3-4 hours before cooking, and then boil them in salted water for 4-5 minutes.
- If you dry the chanterelles in the oven, there will definitely be no bitterness in the taste. It will go away very quickly along with the evaporated moisture.
- 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 frying pan - a simple recipe with photos step by step
The simplest and quick way To make chanterelles is to simmer them with sour cream in a frying pan, as this recipe recommends. The whole process takes no more than an hour, and the end result is very tasty and nutritious dish, successfully replacing meat dishes. The protein contained in 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 frying pan
- chanterelles – ½ kg
- onions – 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 frying pan
How to deliciously cook chanterelles with potatoes in a frying pan - recipe with photos
Crispy chanterelles fried with potatoes in a frying pan are rightfully considered one of the most popular hot main courses. The recipe for their preparation is simple, accessible and very convenient in that both potatoes and mushrooms are fried in one container and quickly acquire a beautiful golden crust, are actively imbued with the aroma of fragrant herbs and enrich their natural taste with bright, memorable shades.
Necessary ingredients for chanterelles cooked in a frying pan with potatoes
- chanterelles – 700 g
- potatoes - 6 pcs
- onions – 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 frying pan
- Sort the mushrooms, remove any debris, wash thoroughly in running water and place on a kitchen towel to absorb moisture.
- Pour sunflower oil into a preheated frying pan, add chanterelles, cut into large pieces and start frying. On initial stage will be released from the mushrooms a large number of liquids. 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.
- Peel the onion, finely chop it and add to the browned mushrooms.
- Peel the potatoes, rinse, cut into thin strips and place in a frying pan. Add salt, pepper, add aromatic herbs and fry until done, stirring regularly so that all components are evenly coated with a golden crust on all sides.
- At the end, sprinkle the dish with chopped dill and serve directly in the frying pan.
How to fry chanterelles with onions and mayonnaise in a frying pan
Juicy and tender chanterelles, fried in a frying pan with onions and mayonnaise, will diversify your daily diet and make it nutritious and healthy. It will take very little time to prepare, but the result will be amazingly tasty, rich and aromatic dish, capable of performing independently hot snack, and a bright addition to rice, potatoes or pasta.
Necessary ingredients for cooking chanterelles with onions and mayonnaise in a frying pan
- chanterelles (fresh) - ½ kg
- onions – 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 frying pan with onions and mayonnaise
- Sort the mushrooms very carefully, leaving only neat specimens without signs of spoilage or rotting. 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.
- Heat the sunflower oil well in a large frying pan with a thick bottom, and then melt the butter in it.
- Remove the skins from the onions, chop quarters into rings and fry over low heat in a mixture of two types of oil until transparent and light golden brown. Then remove from the stove and put aside for a short time.
- Wash the soaked chanterelles thoroughly in running water, paying close attention to the legs. If dirt does not go away, scrape it off with a knife.
- Place clean mushrooms in a colander and wait for them to drain. excess water. Then cut into large pieces free form.
- Return the frying pan with the onions to the stove, set the heat to high, add the mushrooms, salt and pepper and, stirring the mass regularly with a wooden spatula, fry for 5 minutes.
- Reduce heat to low, add mayonnaise, mix well, cover with a lid and simmer for about 15 minutes.
- When the time is up, turn off the burner, cover the pan tightly with a lid and let stand for 8-10 minutes. Then transfer the appetizer into a beautiful container and serve.
How to quickly and tasty cook frozen chanterelles in a frying pan - the best recipe
If you want to cook chanterelles, but don’t have fresh ones on hand, you can buy frozen ones at the supermarket and make your own with them favorite dish. By taste qualities These mushrooms are in no way inferior to freshly picked ones; they are perfectly fried in a frying pan until golden brown and retain all their nutritional qualities. To make the dish more tender, instead of the usual onion recipe recommends using fine white onions. He delicately emphasizes mushroom aroma and enriches the food with juicy, slightly spicy notes.
Necessary ingredients for cooking frozen chanterelles in a frying 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 deliciously make frozen chanterelles in a frying pan
- Thaw the chanterelles and leave them in a colander so that all the moisture drains from them. Then rinse lightly in running water and place on a paper towel.
- Heat a frying pan, pour in oil and heat it well. Remove the skins from the onions, chop the heads themselves into thin slices and fry over high heat until light golden brown.
- Cut the mushrooms into large pieces, pour into a frying pan with the onions, add salt, season with spices, cover with lids and cook over low heat for about 20-25 minutes.
- At the end, remove the lid, add chopped herbs to the mushroom mixture and quickly brown over high heat.
- Serve hot with sauce, fresh vegetables or any side dish.
What can you cook from chanterelles for dinner - recipes in a slow cooker
Nutritious and hearty dinner can be prepared from chanterelles in a slow cooker. Mushrooms processed in this way will acquire a pleasant, soft consistency, will please bright taste and a memorable natural aroma. If you want to add spiciness to the dish, you can replace the spices with hot paprika, chili powder or cayenne pepper. These components will quickly absorb into the mushroom base and add originality and unusualness to the dish. Perfect as a side dish for chanterelles boiled rice, mashed potatoes or stewed seasonal vegetables.
Necessary ingredients for preparing 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
- Clean the chanterelles well, rinse in cool running water, dry, drain in a colander, and cut into halves.
- Place the mushrooms in a multicooker bowl, add salt and pepper, add 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.
- Remove the peels from the onion and chop into thin half rings.
- When 20 minutes have passed since the processing of the chanterelles, drain all the water, add the onion, add sunflower oil, mix well and process for another 20 minutes according to the “Baking” program.
- Serve the finished chanterelles hot with fresh vegetables and a light side dish.
Mushroom dishes belong in Russian traditional cuisine place of honor, so in this article I will tell you how to cook chanterelles, oyster mushrooms and porcini mushrooms. There are probably many novice chefs who are interested in the answer to this question.
For a long time in Rus' they prepared mushroom dishes. They were boiled, fried or stewed with the addition of herbs and vegetables, and stored for the winter. Such dishes are also present in the cuisines of other nations. It is impossible not to note the unsurpassed taste of French juliennes. European chefs use chanterelles, truffles, and white truffles to create masterpieces.
Fresh mushrooms- a treasure trove essential oils, enzymes, proteins that are easily digestible. The composition also includes extractive substances. They are suitable for preparing sauces, decoctions, and broths. Thanks to the taste and aroma they combine with various products, including vegetables, poultry, meat.
A variety of mushroom treats helps the cook choose a recipe that matches his abilities, skills and capabilities. At the same time, mushrooms are a product that requires knowledge of the principles of preparation, since the taste of the treat and human health depend on this.
Process fresh mushrooms as quickly as possible. Some species contain easily oxidizing substances and contact with air leads to darkening and loss of attractive looking. For soaking, for each liter of liquid, take a small spoon of salt and a little citric acid.
How to cook whites - 3 recipes
Porcini or the boletus has a peculiarity. It is completely white except for the top of the cap, which matches the color of the forest. White-based dishes are healthy and endowed unique properties.
Finding them in the forest is not difficult, but only avid mushroom pickers can cope with the task. If you are lucky enough to collect a basket of whites, the recipes will help you prepare dishes that will reveal the merits of the product.
Fried porcini mushrooms
Ingredients:
- Boletus mushrooms – 5 pcs.
- Onion – 2 heads.
- Oil.
Preparation:
- After cleaning, rinse the white ones, chop them, and boil them in salted water. Five minutes is enough.
- Select with a slotted spoon and place in a heated frying pan.
- After a few minutes, add the onion cut into half rings. Fry with onions for fifteen minutes, stirring occasionally with a spoon.
Video recipe
The recipe is simple. Boletus and honey mushrooms are prepared in a similar way.
White in sour cream
Ingredients:
- White – 600 g.
- Onion – 2 heads.
- Sour cream – 1 glass.
- Greens, bay, pepper, salt.
Preparation:
- Cut the processed boletus into small cubes, and the onion, after processing, into half rings.
- Place the mushrooms in a frying pan and fry for ten minutes until delicious crust. Then add the onion and fry for a few minutes.
- After salting and seasoning with spices, pour in sour cream. On low heat cook for ten minutes. Before serving, sprinkle with chopped herbs.
White with meat
Finally I’ll look at more complex recipe, which will help you prepare a culinary work combining mushrooms and meat. I'm sure the dish will not leave you indifferent.
Ingredients:
- Mushrooms – 150 g.
- Leek – 1 stalk.
- Pork – 500 g.
- Sour cream – 120 ml.
- Flour, dill, pepper, butter, salt.
Preparation:
- Cut the processed mushrooms into pieces and the onions into half rings. Chop the dill.
- Wash the meat, dry it, cut it into pieces, roll in flour.
- Fry the meat for ten minutes, pour 150 ml of water, add salt and pepper, simmer under the lid for five minutes.
- Place the whites in a frying pan along with the onions and cook over low heat for five minutes, pour in sour cream.
- After 10 minutes, transfer the contents to a baking dish and place in the oven for a third of an hour. Bake at 200 degrees.
Armed with recipes, you will delight your guests with wonderful dishes at any time. I recommend serving with buckwheat or rice.
Cooking oyster mushrooms - 3 recipes
There are a lot of mushrooms. Some are suitable for making soups, others are found in salads, and others are used for sauces. Further conversation will focus on oyster mushrooms, from which a lot of tasty and original snacks, canned food, salads.
In Korean
Ingredients:
- Oyster mushrooms – 1 kg.
- Onion – 2 pcs.
- Vinegar – 50 ml.
- Sugar – 1 tbsp. spoon.
- Garlic – 3 cloves.
- Salt – 1.5 tbsp. spoons.
- Cloves – 3 pcs.
- Spices, laurel
Preparation:
- Rinse the oyster mushrooms with water, remove the harsh parts, and chop into pieces. Then place in a saucepan, fill with salted water, add a little bay and cloves. Cook for 20 minutes.
- Drain in a colander and leave for a while to let the liquid drain. Meanwhile, cut the onion into half rings and chop the garlic.
- Place the Korean mushrooms in a clean bowl, season with apple cider vinegar, add salt, sugar, and spices. Add garlic and onions to the resulting mixture, and after mixing, place in the refrigerator for several days.
Before the appetizer goes to the table, season with vegetable oil and sprinkle with chopped green onions.
In a slow cooker
Ingredients:
- Oyster mushrooms – 300 g.
- Onion – 1 pc.
- Oil and salt.
Preparation:
- Cut the sorted, washed and dried oyster mushrooms into strips, and peel the onion and chop it into half rings.
- Pour a little oil into the multicooker bowl, add the onion and saute for five minutes, activating the frying mode. Then transfer the mushrooms to the slow cooker, mix with onions and continue cooking.
- After ten minutes, salt the contents and stir. All we have to do is wait for it to be ready.
Other dishes are also prepared in a slow cooker, including cabbage rolls.
In sour cream
Ingredients:
- Oyster mushrooms – 500 g.
- Onion – 200 g.
- Sour cream – 100 ml.
- Garlic – 1 clove.
- Spices, herbs, oil.
Preparation:
- Place the washed oyster mushrooms in a preheated frying pan and, based on taste, add salt.
- While they are frying, fry the chopped onion in a second frying pan. When there is no liquid left in the pan with mushrooms, add the fried onions and sour cream.
- All that remains is to season with spices, mix and simmer under the lid over low heat for twenty minutes. Finally, garnish with herbs and season with garlic.
Video cooking
I won't say that the recipes are complicated. I know that they help prepare treats that are appropriate on any table.
What to make from chanterelles - 3 recipes
Chanterelles are characterized by high nutritional value and ease of preparation. Dishes based on them have unique taste and aroma.
INFORMATION! IN fresh chanterelles a lot of water, so they shrink during cooking. Take this feature into account. Chanterelles are not soaked, and there are no difficulties with cleaning. Fresh mushrooms Just wash it and put it in a frying pan. They will be ready in half an hour.
You can cook delicious chanterelles at home different ways, but frying and stewing - best options. They also make excellent mushroom soup, and when canned they become an alternative to salted milk mushrooms.
Fry in sour cream
A hearty, tasty and aromatic treat that even a beginner who is learning the basics can prepare culinary arts.
- Fry the chanterelles in butter. 10 minutes before the end of cooking, pour a little sour cream or cream into the pan. The end result will be satisfying and flavorful snack.
- During cooking, add garlic, pepper and herbs.
- I recommend serving with mashed potatoes, rice, fried cabbage or buckwheat.
Video recipe
Light soup
The technology for preparing the soup is simple. Fry the chanterelles with onions and carrots and place in a saucepan. Throw in the potatoes last.
These are the basic steps. If you like to experiment, create unique recipe liquid treat. I think there will be no problems with this, and my ideas will help you achieve success.
- Regular water replace with beef broth.
- While frying, add a little sour cream to the pan.
- Use the herbs and spices that you like.
- I recommend adding some vegetables to the soup: cabbage, sweet peppers, green beans.
- Season the broth with a few processed cheese, passed through a grater. The result is cheese soup.
Preparing for the winter
In conclusion, I will share a recipe for fried chanterelles for the winter. They will become decoration New Year's table, if you enter New Year's menu.
- Fried in vegetable oil Fill serving containers with chanterelles and place in the freezer. If you don’t have such utensils, use plastic bags.
- In winter, remove from freezer, defrost at room temperature, fry in a frying pan. It's so delicious that words can't describe it.
If you want to try a chanterelle salad or appetizer, write in the comments and I will delight you with new recipes.
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