Beautiful mushrooms of red color, which can be found in many forests, are a storehouse of useful substances, and their taste and aroma will not leave indifferent even picky gourmets. Forest beauties can successfully become a component of any dish, however, the most delicious option is a properly conducted roasting.

How to fry chanterelles

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

In the pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is aromatic 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 you place them on a hot, dry surface and add fat after a while. This method gives fried chanterelles a pleasant golden color and proper frying.

Frozen chanterelles

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

Fried chanterelle recipe

There are many options for making such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with egg, 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.

With sour cream

• Cooking time: 45 min.
• Servings Per Container: 2-3 Persons.
• Calorie dishes: 107 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

Cooking chanterelles fried in sour cream is not difficult even for a novice housewife. The fermented milk product in the composition of the dish gives it tenderness. If sour cream is not found in your kitchen, you can prepare the product with cream or milk. To such a dish, you can add as a side dish porridge from buckwheat or rice, boiled or fried potatoes.

Ingredients:

• onions - 1 head;
• spice;
• vegetable oil - 2 tbsp. l .;
• mushrooms - 0.5 kg;
• sour cream - 150 g;
• greenery.

Cooking method:

1. Cut large peeled and washed chanterelles in half, and leave small chunks intact.
2. Chop the onion in small cubes, fry it in a pan heated with olive or sunflower oil, until a golden hue is obtained.
3. Add chanterelles to the vegetable, mix. The components must be fried until water evaporates. Mushrooms should be a little rosy.
4. The next step, how to cook the dish, will be adding sour cream. Place it in the pan with a spoon, mix, cover the dishes with a lid. Stew the product for 10 minutes.

With onion

• Cooking time: 30 min.
• Calorie dishes: 63 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is very nice to come from the forest to cook fried chanterelles with onions. They will become an amazing aromatic and delicious addition to any dish. 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 aroma with your favorite spices. The simplicity and taste of the dishes will delight guests and households.

Ingredients:

• onion - 1 head;
• salt;
• chanterelles - 250 g;
• ground black pepper;
• butter - 40 g.

Cooking method:

1. Mushrooms must be cleaned of debris, washed and cut into several pieces.
2. Onion should be washed, peeled and chopped into small cubes.
3. Melt the butter in a skillet, fry the onion slices in it. Stir in the process. Wait for the golden color.
4. Put the mushrooms in the prepared onion. It is necessary to increase the flame force, since the chanterelles start up the juice, and all the liquid must be evaporated.
5. After evaporation of water, salt and pepper the dish, mix and bring the mushrooms to a golden color.

With potatoes in a pan

• Cooking time: 35 min.
• Servings Per Container: 3-4 Persons.
• Calorie dishes: 87 kcal.
• Destination: for dinner / lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

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

Ingredients:

• onion - 1 head;
• chanterelles - 300 g;
• potatoes - 0.5 kg;
• salt.

Cooking method:

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

For winter

• Cooking time: 1 h.
• Servings Per Container: 4-5 Persons.
• Calorie dishes: 155 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

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

In sour cream with onions

• Cooking time: 25 min.
• Servings Per Container: 3 Persons.
• Calorie dishes: 85 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Nutritious mushrooms compete with meat, in combination with onions and sour cream, a delicate and deep piquant taste is obtained at the same time. This interaction is used in many dishes, it is considered a classic. Try fried with onions in sour cream. The product can be consumed on its own or add a side dish to it.

Ingredients:

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

Cooking method:

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

With meat

• Cooking time: 1.5 hours
• Servings Per Container: 4 Persons.
• Calorie content: 125 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Chanterelles fried with meat is a great option for a hearty, tasty lunch or dinner. The combination of these products with vegetables comes out juicy and fragrant. It is recommended to use mashed potatoes as a side dish - it will add tenderness and softness to the dish. To add juiciness will help sauce with sour cream. Garnish with gravy will appeal to adults, children and guests.

Ingredients:

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

Cooking method:

1. Fry the sliced \u200b\u200bmeat until crusted. Add half a glass of water, salt, pepper. Stew under the lid for 60 minutes, over low heat.
2. Cut the onion heads into large cubes, fry until transparent.
3. Rub carrots, cut large mushrooms into pieces. Place the ingredients in the onion, cook until all the liquid has come out, add the sour cream previously diluted with half a glass of water.
4. Put the mixture to the meat, simmer together for about 15 minutes.

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

• Mushrooms of this species go well with spices. When choosing spices, stop at thyme, dill, parsley, rosemary, saffron, garlic and onion.
•   better on a dry surface, then add a little vegetable oil.
• The best way to store chanterelles is freezing.
• Before cooking, you do not need to boil the ingredient (unless otherwise specified in the recipe).
• You will get a great combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
• Add sour cream sauce at the final stage of cooking.
•   can be used as a filling for baking.

Video

Chanterelles are one of the most popular mushrooms. Many people like them. After all, such gifts of the forest are universal. They lend themselves to all types of heat treatment. They can be boiled, dried and blanched. The most delicious dish is fried chanterelles. Recipes for making such an appetizer know any experienced hostess. After all, rarely does anyone refuse such a treat. It is preparing very quickly. At the same time, mushrooms have a delicate taste. It is worth noting that they go well with a variety of side dishes. So, how to cook chanterelles (mushrooms)? Recipe, fried chanterelles in which are the main component, consider below.

Ingredients

To prepare this dish you will need:

1. 500 grams of mushrooms.
2. Onion head.
3. Three tablespoons of vegetable oil.
4. Pepper and salt.

How to cook

Fried chanterelles, the recipe for which is very simple, is easy to prepare. To begin with, mushrooms should be carefully sorted, soaked in water for 30 minutes. This will remove sand, earth and needles from them. After this, the mushrooms should be washed in several waters. The product must be placed in a pan and, pouring cold water, cook until fully cooked. If there are few mushrooms, then it takes 10 minutes to cook them after boiling. Boiled chanterelles should be thrown into a colander. This will remove excess fluid.

To make fried chanterelles, the recipe of which is given above, turned out delicious, it is better to fry them in vegetable oil. The onion head should be cleaned in advance and finely chopped. Add a little vegetable oil to the pan and lay out the chopped vegetable. When the onion becomes almost golden in color, boiled mushrooms must be placed in the pan. Peppers and salt should be added here. You need to fry the mushrooms for another 7 minutes. Before serving, sprinkle with greens. That's all. You can serve ready-made tasty chanterelles (mushrooms).

Recipe: Fried Chanterelles with Homemade Sour Cream

It takes a little time to prepare this dish. If possible, it is better to pick mushrooms yourself, wandering through the autumn forest with a basket. If there is no time for this, then they can be purchased at the store. But sour cream should be of very good quality. Better, of course, to use homework. For cooking you will need:

1. Mushrooms.
2. Potatoes are young.
3. Onion.
4. Sour cream.
5. Vegetable oil.
6. Salt and pepper.
7. Parsley and dill.

Cooking process

What could be better than chanterelles fried in sour cream. The recipe for this dish does not require special skills and costs. First you need to rinse the mushrooms, preferably under running water, and then cut, but not very finely.

Young potatoes need to be washed well. If necessary, tubers can be peeled. Potatoes should be laid out in slightly salted water and cook until fully cooked. After this, it is worth draining the water, leaving at the same time a cup of liquid.

Onions need to be peeled and cut. Vegetable should be fried in vegetable oil in a deep pan. When the onion turns golden, it is worth adding chanterelles to it. Boil mushrooms before frying is not necessary.

When the liquid from the dish has evaporated, it is necessary to blanch the food for 15 minutes. Now you need to salt everything to taste.

Fried chanterelles, the recipe for which even an inexperienced housewife can master, must be mixed with sour cream. The dish must still be blanched for about 10 minutes. In this case, the chanterelles must be periodically mixed. Ready mushrooms should be combined with boiled potatoes.

In fried chanterelles with sour cream, the recipe of which can be used every day, if necessary, you can add the broth from potatoes, as well as chopped parsley and dill. All components should be mixed well, and then serve.

Chanterelles are healthy mushrooms that contain a large amount of antioxidants. In addition, this product is very nutritious and tasty.

Chanterelles in oil

These mushrooms have a red color, which charges positive in the cold season. Is it possible to cook fried chanterelles for the winter. Recipes for these mushrooms usually involve pickling or freezing them. But you can roll chanterelles fried in oil. For cooking you will need:

1. Mushrooms.
2. Salt and pepper to taste.
3. Butter ghee.

Step cooking

Chanterelles need to be soaked in cold water, preferably for several hours. After this, the mushrooms should be washed thoroughly to remove all dirt and needle. Prepared chanterelles should be cut into pieces and put in a deep pan. Boil mushrooms for about 10 minutes. After boiling water, the fire must be reduced, and the foam removed.

Fold the finished chanterelles in a colander and rinse. Place a large frying pan on a fire and heat oil in it. It is best to use it creamy. If cooked on a vegetable, the dish will have a less saturated taste.

In the heated oil, put the chanterelles. It is necessary to fry the mushrooms over low heat under a lid for about 30 minutes. If necessary, chanterelles should be turned over. At this stage, the dish should be pepper and salt. Fried chanterelles for the winter, recipes of which are popular in Russian cuisine, are almost ready. At the end, you need to open the lid so that the excess liquid evaporates.

While the mushrooms are preparing, it is worth preparing jars and lids. They must be sterilized. Fried mushrooms must be placed in prepared containers and rammed tightly. Top the chanterelles with oil from the pan. It should cover the mushrooms by about a centimeter. Banks should be carefully rolled up. Ready fried chanterelles. The recipe can be slightly modified and used for cooking vegetable oil. At the end, such a dish is poured with boiled fat.

Fried frozen chanterelles

Chanterelles can be fried even frozen. In this case, the mushrooms are very tasty. To prepare, you will need:

1. Onion.
2. Greens, vegetable oil.
3. Mushrooms.

How to fry frozen chanterelles

First you need to rinse the mushrooms thoroughly. The pan should be placed on the fire and pour a little vegetable oil into it. When it warms up, pour the washed mushrooms into the container and simmer them until the liquid evaporates.

After that, you need to pour more vegetable oil into the dish, add salt. Onions must be peeled and cut into half rings. Finely chopped greens. Prepared ingredients should be added to the pan to the mushrooms. You still have to fry for several minutes.

After this, you need to remove the pan from the heat. Ready mushrooms should cool completely. Fried chanterelles must be laid out in packaging bags and placed in the freezer for further freezing.

In winter, just put the mushrooms in a preheated pan. Such mushrooms are prepared very quickly. In this form, the product can be put in stew or in soup.

Finally

Today, every housewife is trying to prepare for the winter, making all kinds of sunsets. Processing is not only vegetables, berries and fruits, but also mushrooms. However, not everyone knows that it is possible to cook a delicious piece of chanterelle without pickling them. Everyone is used to seeing crispy mushrooms. But very tasty are the chanterelles fried in sour cream. The recipes for the blanks are different. There are also those where chanterelles need to be fried before being rolled up or frozen. In winter, just open a jar of such mushrooms and make them with potatoes. It turns out very tasty.

Gentle and creamy chanterelle sauce will give any, even the simplest dish, a refined taste. Preparing gravy from chanterelles is very simple, the main thing is to have good chanterelles in stock.

Soup from frozen chanterelles is loved by my whole family, and I really like to collect them. Chanterelles are perfectly stored frozen, so in winter and spring we eat this delicious and healthy soup.

Chanterelles in the oven are often made by my sister, who lives practically in the forest and collects baskets of mushrooms every season. In what form only we have not tried them. And this recipe is one of the best. Give it a try!

I received the recipe for a pork chop with mushrooms by inheritance from my grandmother. A great lover of mushrooms, she cooked them constantly and in a very different way. Today we will cook with chanterelles.

Chanterelle soup with beans is my lifesaver. Very tasty, hearty and beautiful soup, which can be prepared in just 25 minutes. It is very easy to prepare. Meet me!

Chanterelle mushroom sauce is a very tasty seasoning for meat, boiled potatoes, buckwheat ... Anything :) Making it easy and simple, the main thing is to find good chanterelles!

The chanterelle pies are very tasty and disappear from the table much faster than they are prepared. We only cook them in the summer and early fall, when there are a lot of these beautiful golden mushrooms. I share the recipe.

Tender veal meat, chanterelles and cream sauce create a unique taste of the dish, which you can proudly serve on the festive table. You will cook veal with chanterelles in just half an hour.

The chanterelle casserole is a whole layer cake that can be served on both hot and cold. Cream filling, crisp, unique taste of chanterelles will not leave indifferent.

Chicken breast with chanterelles - excellent hot for everyday lunch or dinner, and on the festive table. Soft juicy meat and creamy mushroom sauce perfectly complement onions and herbs. Garnish - optional.

Baked chanterelles in pots retain their taste and juiciness, and also share them with neighboring ingredients. I offer a recipe for cooking chanterelles in pots with brisket, potatoes and vegetables.

Cooking in pots is very simple. I cut everything, put it in and - in the oven. You can bake potatoes in pots with different ingredients, in this case I propose to bake with chanterelles. Eating!

I tried to fry the chanterelles in a slow cooker. It turned out great! Cooking chanterelles with onions in a slow cooker will take about 40 minutes. Then you and your family can enjoy a delicious dish.

Ruddy, fragrant, with a crisp and a magical smell of the forest! I want this pizza more and more. Pizza with fresh chanterelles will blow your head! The main thing is to pre-cook the dough and collect the chanterelles.

In the slow cooker you can cook an excellent soup of chanterelles. It turns out cream soup with chanterelles and vegetables, as well as a small amount of shrimp. Shrimp, however, optional. It turns out very tasty!

Chanterelle soup with cream - a light soup of vegetables and mushrooms. This soup will decorate your table during a family dinner, will delight you with a wonderful taste and aroma. Use chanterelles fresh or frozen.

Cooking in a slow cooker is quick and easy. And if you bought chanterelles (or even better - yourself gathered in the forest), then using this device you can cook delicious mushroom soup. I advise you not to regret the chanterelles!

In winter, you can make an excellent "summer" soup of frozen chanterelles. True, in the summer and autumn, do not forget to take care of the freezing of these mushrooms. You cook the soup in about an hour. The whole family will be delighted!

Chanterelle beef can be served for lunch or for a family Sunday dinner. The dish is royal, the taste and aroma are delicious! It can be served both portioned and in a huge dish at all.

Sorry, women, but I dedicate this recipe to the stronger sex. A large piece of fried pork, flavored with fragrant chanterelles, and even stewed in wine ... Lick your fingers! Both for lunch and dinner!

Upon arrival from the forest with chanterelles, peel them from twigs, rinse and fry with onions. Manage for half an hour. Chanterelles fried with onions are cooked quickly and very simply. Their taste is simply delicious!

Cheese soup has a creamy consistency, it is satisfying, but light. I add bacon to it to be more nutritious, as well as processed cheese. To make this soup you will need a blender.

Making pasta with chanterelles in a hurry is very simple. Macaroni perfectly charges the body, and chanterelles will delight the soul. First of all, memories of a walk in the forest.

Chanterelles go well with sweet cream. And if you add greens and onions to them, and even boil potatoes, you get a great lunch. Cook the chanterelles with cream - a simple and tasty dish.

Tender chicken fillet with bright red foxes in sour cream sauce will not leave indifferent. Chicken with chanterelles is cooked very easily and will be liked by both the largest and the smallest. Chanterelles are better to take fresh.

When young chanterelles appear, my grandfather cooks buckwheat with chanterelles. Usually we eat this dish in the morning. Enough energy until lunch! Porridge with chanterelles is not only very tasty, but also very useful!

In winter, cook yourself a hot soup with dried chanterelles. The soup comes out thick, rich, chanterelles give it an incredible mushroom aroma and a fantastic taste. It’s easy to cook it, and eat it to the full.

Salty chanterelles can decorate any cold and hot dish. They are used as the basis for sauces, added to stews, moreover, this is an excellent appetizer for vodka. It will take about a month to pickle.

Chanterelles in a creamy sauce is a hearty independent dish. Although it can act as a side dish. The dish comes out soft, creamy, aromatic. The sweet taste of cream perfectly reveals the taste of chanterelles.

Chanterelle stew is my favorite non-meat dish. It is nutritious, it has a lot of vegetables, served with herbs and cheese. Small chanterelles are better not to chop, and then the view of the dish is wonderful.

Chanterelle sauce is suitable for vegetables, meat dishes, pasta. It is thick, fragrant and very nutritious. The sauce is prepared simply and quickly. For it, you can use both fresh and pickled mushrooms.

Fresh forest-smelling chanterelles go well with fried potatoes and onions. I offer a simple recipe for potatoes with chanterelles in a slow cooker. To prepare such a dish is easy and troublesome. Yummy!

I love chanterelles very much. They cook easily, look spectacular. With them you can cook the most delicious dishes. For example, the French are crazy about them. Well, we'll make a simple pasta with chanterelles.

Stewed chanterelles according to my recipe can become the basis for any other dish, a side dish for meat or vice versa, a vegetarian dish, which will be served as a side dish with mashed potatoes or pasta.

Chanterelle tarte is a delicious cake that is prepared in five stages. We prepare the dough, then the filling, then the sauce, collect everything in a tart and bake it. Very beautiful and delicious pastries!

Salad with fried chanterelles - a delicious summer-autumn salad, which is prepared easily and simply from chanterelles, arugula and feta cheese. If you have chanterelles - try to cook, you will not lose.

Meat with chanterelles is a festive dish of my childhood. In my area in the summer and autumn the chanterelles were a dime a dozen, but with meat it was more difficult. Today it is more difficult with chanterelles, because the dish has remained festive.

Chanterelles are called the purest mushrooms, because they mainly grow in coniferous forests and are never worms. They do not need to be soaked in salt water before cooking, as many mushrooms require. You can even do without rinsing - just shake off the forest debris. In addition, chanterelles accumulate substances harmful to humans to a lesser extent than all their other relatives. So these mushrooms do not need to be cooked before frying. In terms of “purity,” champignons can be compared with them. But unlike them, chanterelles are found exclusively in the wild, and therefore it is tastier many times more. Sometimes they appear back in June and right up to mid-October they will delight mushroom pickers.

Chanterelles go well with meat, fish and seafood, vegetables and herbs. They can be pickled, salted and dried. But note that if you do not need to boil these mushrooms before preparing hot dishes, then it is mandatory before canning. It will take quite a bit of time - 25-30 minutes. Another valuable quality of chanterelles: when dried, they will not lose any color, no aroma, no taste, but will be stored for a long time. It is very easy to prepare dried chanterelles: pour for 10-15 minutes with water or broth, and then fry or boil, then lay it on paper in a well-ventilated area and leave for several days.

In Scandinavia, by the way, chanterelles are the only mushrooms that are collected in the forest. They are also very much loved in the Åland Islands, in Finland. Alandy is an autonomous territory with its capital, parliament and flag. Useful and hearty chanterelle dishes that locals call “cantarella” are the highlight of Åland cuisine, and their images can be found everywhere: in cafes, hotels and shops.

For 4 persons: chanterelles - 200 g, parsley - 20 g, garlic - 2 cloves, dill - 20 g, onions - 1 pc., bread - 4 slices, paprika - 1 tsp, salt, ground black pepper, vegetable oil

Peel and chop onion and garlic. Rinse mushrooms, fry separately in a small amount of oil for 5 minutes.

Send onions, garlic, chopped herbs to the mushrooms, cook for 1 minute, add paprika. Salt, pepper. You can pour beaten eggs, or you can leave it as it is. Put mushrooms on slices of toasted bread.

Calorie content per serving 270 kcal

Time for preparing 30 minutes

5 points

For 4 persons:  chanterelles - 200 g, pork - 400 g, onions - 1 pc., parsley root - 1 pc., ground black pepper, salt, vegetable oil

It’s good to beat pork (a thin layer should be obtained). Peel the onion and parsley root, finely chop and fry in oil along with the washed chanterelles. lay the filling in a layer on pork, salt, pepper and roll. Tie so that the roll does not turn, wrap in foil and lay on a baking sheet. Bake in the oven for 30-40 minutes.

Calorie content per serving 390 kcal

Time for preparing 80 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons:  chanterelles - 500 g, onions - 1 pc., bacon - 100 g, wheat flour - 1 tsp, sour cream - 3 tbsp. l., dill - 30 g, ground black pepper, salt

Rinse the chanterelles with cold water, put on a napkin; chop the bacon, put in a pan with finely chopped onions, simmer for 10 minutes. Add mushrooms to the onion and bacon, add water (3 l), salt and boil for 30 minutes. Dilute a teaspoon of flour in sour cream and season with mushrooms. Pepper, serve, sprinkled with chopped dill.

Calorie content per serving 290 kcal

Time for preparing 60 minutes

Difficulty level on a 10-point scale 7 points

For 5 persons:  chanterelles - 200 g, arborio rice - 200 g, chicken broth - 1 l, dry white wine - 100 ml, dried white mushrooms - a handful, onions - 1 pc., garlic - 1 clove, parmesan - 50 g, butter - 50 g

Porcini mushrooms pour water and leave for an hour. Drain the water, squeeze the mushrooms and cut. Cut the onion and sauté in butter. Add mushrooms, rice, mix. Pour in the wine. Add soup one by one, stirring occasionally. Fry chopped garlic and chanterelles in another pan for 10-12 minutes. When the rice is cooked, mix it with chanterelles and leave for 2 minutes. Add grated parmesan and butter (25 g).

Calorie content per serving 193 kcal

Time for preparing from 120 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons:  chanterelles - 500 g, potatoes - 4 pcs., carrots - 1 pc., onions - 1 pc., salt

Rinse the chanterelles, chop and cook in salted boiling water for 5 minutes. Drain, pour fresh (or broth), salt, put on medium heat and cook for another 10 minutes. Peel and dice potatoes. Send to the pan to the chanterelles and cook until half cooked. Grate the carrots, chop the onion. (Onions and carrots can be sautéed in vegetable oil if desired.) Put the onions and carrots in the soup, cook for 10-15 minutes. Ready soup can be seasoned with garlic and add sour cream.

Calorie content per serving 115 kcal

Time for preparing from 50 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons:  chanterelles - 250 g, pork brisket

Smoked and boiled - 200 g, onions - 1 pc., Potatoes - 1.5 kg, pork intestine, vegetable oil, salt

Chop the breast and mushrooms. Chop half the onion and fry in oil. After 2 minutes add mushrooms and fry until cooked. Put the brisket. Cook for 2 minutes. Grate the potatoes and the remaining onions. Put in a sieve. Send the potato mass to a bowl, add the brisket with mushrooms and starch settled on the bottom of the bowl. To salt. Flush the intestines and stuff. Pierce the shell with a fork. Fry in oil for 3 minutes, then bake for 15 minutes at 180 ° C.

Calorie content per serving 408 kcal

Time for preparing from 150 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons:  chanterelles - 600 g, 20% cream - 300 ml, spaghetti - 300 g, cheese, vegetable oil, salt, ground black pepper

Rinse the chanterelles thoroughly, let the water drain. Cut large mushrooms into 2-4 parts, leave small ones as is. Fry in a saucepan with salt in vegetable oil until tender. Simultaneously boil spaghetti - ideally, they should be cooked simultaneously with the sauce. In a saucepan with mushrooms pour cream, add pepper and cook until boiling. Add cooked spaghetti to the prepared sauce, sprinkle with grated cheese and serve.

Calorie content per serving 657 kcal

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons:  chanterelles - 400 g, onions - 1 pc., garlic - 2 cloves, dry vermouth - 50 ml, dorblu cheese - 70 g, ricotta - 200 g, butter - 100 g, puff pastry - 250 g, dry thyme dry basil, salt

Cut mushrooms, onions, garlic. Fry the onion in oil for 2 minutes. Add garlic, herbs and mushrooms. Fry until tender. Pour in vermouth, keep on fire for 3 minutes. Salt, remove. In a bowl, mix ricotta and crumbled dor blue cheese. Add mushrooms, mix. Put the filling on a slightly rolled dough, roll it into a roll. Put on a baking sheet covered with paper and bake for 20-25 minutes at 200 ° C.

Calorie content per serving 310 kcal

Time for preparing from 45 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons:chanterelles - 100 g, porcini mushrooms - 100 g, potatoes - 400 g, eggs - 2 pcs., onions - 2 pcs., cream 20% - 150 ml, butter - 50 g, cheese - 80 g, butter vegetable, salt

Chop the onion. Boil potatoes with salt and mash in mashed potatoes with butter and 1 egg. Fry porcini mushrooms in vegetable oil and a half onion, salt. Fry the chanterelles with the remaining onions. Mix half the mashed potatoes with porcini mushrooms and lay in a mold. Above are the chanterelles. Cover the other half with mashed potatoes. Beat cream with egg, add grated cheese. Pour the casserole. Cook for 25-30 minutes at 190 ° C.

Calorie content per serving 326 kcal

Time for preparing from 90 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons:chanterelles - 500 g, wheat flour - 250 g, butter - 125 g, eggs - 3 pcs., onions - 2 pcs., bacon - 100 g, sour cream - 125 g, cream 10% - 125 ml, salt

For the test, sift the flour, add a pinch of salt, softened butter, and beat in an egg. Wrap in plastic wrap and refrigerate for 40 minutes.

Finely chop the mushrooms, bacon and onions. Fry the bacon in a dry frying pan, then add mushrooms and onions. Cook over high heat for 10 minutes. Roll out the dough into a layer and lay in a mold. Shape the edges. In several places, prick the dough with a fork.

For pouring, beat sour cream, cream and remaining eggs, salt to taste. Put the stuffing on the base.

Pour in the prepared mixture.

Bake in the oven at 200 ° C for 25-30 minutes.

Calorie content per serving 479 kcal

Time for preparing from 100 minutes

Difficulty level on a 10-point scale 7 points

Photo: Fotolia / All Over Press, Legion Media

Chanterelles - bright red and very similar to the face of a real fox mushrooms. Like any mushroom, chanterelles contain a lot of protein and minerals necessary for humans. By the content of vitamin A, chanterelles even surpass carrots and are often used in folk medicine as a means to improve vision, they contain many B vitamins, as well as E, C, D and PP. But these mushrooms are especially appreciated for their incredible ability to avoid the accumulation of radioactive elements. On the contrary, thanks to the chanterelles, the active removal of radionuclides from the human body is carried out. 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 unusual mushrooms. Most often, chanterelles are fried, therefore, here is a detailed description of how to prepare them for frying, as well as several more options for recipes with chanterelles and interesting information that chanterelles can and should be consumed raw for treatment.

How to be treated with chanterelles

Unfortunately, with heat treatment (above 40-50 ° C) and cold salting, hinomannosis is destroyed. therefore for treatment, chanterelles should be used only in raw form or in the form of dry powder.

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

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

Can cook chanterelle tincture: 2 tbsp. l chopped fresh mushrooms or 3 tsp. dry with top pour 150 ml of vodka, insist 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 your doctor. Mushrooms are a very powerful tool, you need to use them with caution and only for the good.

How to cook chanterelles

You will need:

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

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

Step-by-step photo recipe for cooking:

Unlike greenhouse champignons, forest mushrooms are very sticky, attract a lot of garbage and sand. Therefore, before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the garbage separates more easily.

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. Large chanterelles cut into smaller pieces.

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

After cooking, discard the mushrooms in a colander to glass the water.

Cut the onion and fry it in butter until soft.

Fried chanterelles can be added to soup:

Beloved by all mushroom julienne  can also be made from fried chanterelles

Risotto  cook with chanterelles by analogy with this recipe

Fried   mushrooms go well with cerealstake a look

And a classic of Russian cuisine - fried chanterelles with fried potatoes

All recipes are time-tested and visitors to the site "Mother's stove."

Enjoy your meal!

Fried chanterelles. Short recipe.

You will need:

• chanterelles 500 gr
• bow 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 garbage separates more easily.
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 boil them for 10 -15 minutes in salted water.
  After cooking, discard the mushrooms in a colander to glass the water.
  Cut the onion and fry it in butter until soft.
  Add prepared chanterelles to the fried onion and fry for 20 minutes over medium heat, stir so that the onions and mushrooms do not burn. Salt and pepper to taste.

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