Ways to cook fried chanterelles.

Chanterelles are very tasty and unusual mushrooms. They contain natural antibiotics and substances that scare insects. It can be said that it is one of the best fungi, since they do not eat insects. At the same time, the taste of mushrooms is quite piquant.

Prepare this dish is easy. It is worth considering that in the process of frying mushrooms, a lot of fluid is distinguished, which can turn the roasted potatoes into the stew.

Ingredients:

• 1 Lukovitsa
• 500 g of mushrooms
• 0.5 kg potato
• Pepper
• Butter
• 3 garlic teeth

Recipe:

• Wash the fungi and try to hold them in the water. Often, soil and sand particles remain in the jan
• Cut into small pieces and fry in a pan, bundle a little oil
• When a crust appears on the mushrooms, enter the onions and fry until shut off
• In a separate pan, fry potatoes until goldenness when the vegetable is ready, enter the mushrooms
• Sung wash, add pepper and garlic. Cover the lid and extinguish 5-8 minutes

This dish can add potato mashed potatoes or pasta. Fast version of dinner.

Ingredients:

• 0.5 kg of fungochkov
• 2 Lukovitsy
• 2 carrots
• Butter
• Spice

Recipe:

• Soak the main ingredient by 0.5 hours in cold water. This will allow you to quickly get rid of garbage and sand
• Cut pieces and dry a bit. Put on a hot oil with oil
• Fry until all the liquid evaporates, then pour some oil
• Enter a crushed carrot and loaf to mushrooms
• Fry until goldenness, and enter spices and salt

This is a traditional cooking recipe for chanterelles. Sour cream gives gentle and piquant taste.

Ingredients:

• 2 Lukovitsy
• 100 ml of sour cream
• Butter
• 0.5 kg of mushrooms

Recipe:

• Carefully clean from dirt and trash chanterelle and wash them
• After that, cut into pieces and lay out on the pan with a small amount of oil
• Fry until juice evaporates. Enter the onions and pour some more butter
• After that, fry until goldenness and pour the sour cream, enter the spices
• Touch under the lid for another 5 minutes

How to fry chanterelles in a frying pan with meat?

It can be said that this is the autumn recipe, since the gifts of nature are collected. Serve dish costs to buckwheat or potatoes.

Ingredients:

• 0.5 kg of pork
• 0.5 kg Lisichek
• 2 Lukovitsy
• Butter
• 150 ml of sour cream
• Spice

Recipe:

• Thoroughly wash and grind mushrooms. Put them on the pan and fry before evaporation of fluid
• Enter the onions and hold down a little on the fire until the bow
• Enter the sour cream and spices, extinguish 3 minutes
• In a separate veduce on a strong fire, fry pieces of pork
• They will have to become ruddy, throw 100 ml of broth and extinguish under a cover of 45 minutes
• Enter mushrooms in pork and stew together another quarter of an hour
• If necessary, salted

This recipe is suitable if you have fresh cut mushrooms.

Ingredients:

• 0.5 kg of fungochkov
• 2 Lukovitsy
• 100 ml cream
• Pepper

Recipe:

• Thoroughly wash the mushrooms and cut them with small pieces
• Put on the pan with a small amount of oil
• Hold on medium heat before evaporation of juice and add chopped home
• With constant stirring, hold for another 10 minutes on fire
• Pour cream and a little water
• Add salt and spices. Touch another 12 minutes under the lid

Before cooking, you need to defrost. For this, I add raw materials in a bowl, and give to stand at room temperature. Water needs to be merged.

Ingredients:

• 600 g of frozen mushrooms
• 1 Lukovitsa
• Pepper
• Butter

Recipe:

• Disposal mushrooms at room temperature and drain water
• Consider a towel and put on a hot pan with butter
• Add the bulb and fry up shuttering
• Enter salt and pepper. Fry another 10 minutes

Mushrooms can be preheated before roasting, it will make them juicy.

Ingredients:

• 2 Lukovitsy
• 0.5 kg of mushrooms
• Butter
• Pepper
• 2 carrots
• 100 ml of sour cream

Recipe:

• Boil the washed mushrooms in salted water for about 30 minutes
• Drain the broth and bailitate the mushrooms. Sweep them on a towel or hold onto the colander
• After that, pour oil into the frying pan and pour mushrooms from which the glass water
• Enter the onions with carrots and fry 10 minutes
• Drain sour cream, add salt and spices. Cover the lid and tomit on fire for 7 minutes

Only such canned mushrooms are suitable for frying, which were harvested without adding vinegar. Simply put, these are boiled canned chanterelles.

Ingredients:

• Jar of mushrooms
• 2 Lukovitsy
• 1 carrot
• Pepper
• Butter

Recipe:

• Lay out the mushrooms on the colander and let the drain of the liquid
• After that, heat the vegetable oil in a pan and lay out mushrooms
• Fry until the appearance of a golden crust and enter the chopped loaf with carrots
• Fry another 7 minutes, enter the salt and spices

Yes, chanterelles can be prepared in a fresh form. The only condition is good to clean them and wash away from the ground and sand.

Ingredients:

• 700 g of mushroomkov
• 100 ml of oil
• 100 l cream
• Pepper
• 2 Lukovka
• 2 garlic teeth

Recipe:

• Wash thoroughly and clean the mud
• After washing a little dried mushrooms
• Put them on a hot frying pan and on medium fire fry before evaporation of fluid
• Enter the chopped onions and garlic. Fry another 5 minutes
• Pour some water and cream
• Cover the lid and tomit on fire for 7 minutes
• Space, add spices

Need and how much do you cook mushrooms chanterelles before hot?

The most interesting thing is that there is no unambiguous answer, whether you need to boil the mushrooms in front of roasting. But many mistresses prefer to do it. The optimal breaking time of chanterelles is 15 minutes. Do not boil for a long time, risk getting "rubber" mushrooms.

Yes, chanterelles are perfectly combined with other mushrooms. They will give the dish of the unique type and aroma. You can prepare roast with mushroom assorted. Also, a very tasty team Zhulien from mushrooms of different types.

After defrosting the fresh mushrooms and their preparation, bitterness appears. It's quite normal.

Advice:

• Before freezing, try to soak fasteners within an hour in cold water, and then peak 15 minutes
• If you frozen fresh chanterelles, after defrosting, you must bore them, changing the water several times
• During frying, enter the butter. It will give a dish of creamy and gentle taste

As you can see, chanterelles are very unusual and bright mushrooms. And they are distinguished by spicy taste and aroma.

Video: Roasted chanterelles

Today we will tell you how to fry tasty chanterelles with interesting additions, while maintaining the unique taste and aroma of these wonderful fungi.

How to fry mushrooms chanterelles with potatoes?

Ingredients:

• chanterelles - 565 g;
• potatoes - 5 pcs.;
• olive oil;
• onions - 1 pc.;
• salt, pepper, greens.

Cooking

Take and carefully review the foxes, rinse and finely cut, please. When the mushrooms begin to be twisted, add a litely onion to them.

Potatoes need to be cleaned, rinse, cut into small slices and dried towel. It is fried separately, and then connect with mushrooms, season with salt, pepper and mix well.

Serve this uncomplicated dish, decorating greens.

How to fry chanterelles in a pan with a bow?

Ingredients:

• chanterelles - 765 g;
• carrot small - 1 pc.;
• onions - 1 pc.;
• sour cream 25% - 125 ml;
• lean oil - 35 ml;
• salt, a mixture of peppers.

Cooking

Browse each mushroom and rinse. If foxes are large, cut them into several parts and fold into a high pan, fill with water and, adding a little salt, put cooking. Let them get off 20 minutes, remove from the fire and pour the contents into the colander. After 5 minutes from chanterelles, it stands water, send them to a skeleton with a warm oil. When mushrooms begin to be twisted, add chopped onions here, and then enter the finely grated carrot. Sweet the mushrooms and season the pepper mixture. When the vegetables are spripped and become soft, enter in the sauceum the sour cream and mix everything. Two fires to a minimum and, covering the dish with a lid, 15 minutes of Tomit.

How to fry chanterelles with sour cream?

This recipe will be the perfect option for the second, if you add roasted to the macaronam, to a rice or other outstanding garnish. You can simply put on top of the roasted or boiled potatoes and get a completely self-sufficient satisfying dish.

Ingredients:

• "Peasant" oil - 45 g;
• olive oil - 25 ml;
• dry wine (white) - 55 ml;
• onions - 75 g;
• garlic teeth - 3 pcs.;
• sour cream 25% - 125 g;
• and dried oregano - by pinch;
• chanterelles - 535

Cooking

War down both oils in a pan, add a semiring onion, leave on fire for a couple of minutes. Add purricated garlic teeth to the onion roar, and then pour wine, it should evaporate on 2/3.

Clean foxes with a napkin and cut in half or by quarter. Add mushrooms to the bow, season herbs, nutmeg and salt. Let the mushrooms be twisted, and the fluids are evaporated from under them. Mix the contents of the frying pan with sour cream, remove another minute and try.

How to fry mushrooms chanterelles with garlic?

This dish is preparing as quickly as possible, so you can even cook it for breakfast.

In order not to be disappointed in the dish, the first condition is correctly choosing chanterelles. Someone will say: what is there to choose, the simple science, came, gathered, brought or bought on the market. However, if you are not an offachaly mushroom and in the forest you are not often worth paying attention to some points.

1. Fox - fibrous mushroom, so large copies are better to leave in the meadow, the taste of them will not be the most pleasant.
2. Chervish foxes are not there, but those who have fallen come across, so we collect mushrooms carefully.
3. Finally, I remember the main rules of the mushroom: not sure about the mushroom - do not cut off, near the seats of collection should not be landfills and working enterprises, because it is better to stay hungry than to poison.

Classic cooking - chanterelles fried with potatoes, cooking recipes may vary, but there is no need to wise and interrupt the taste of forest mushrooms additives.

Ingredients:

• medium white crumbly potatoes - 6-8 pieces;
• onion Golden - 2 pcs;
• fresh fired - tightly dumping bank with a volume of 1 l;
• vegetable irrefined oil without odor - 30 ml;
• salt to taste;
• freshly ground white pepper - on the knife tip;
• dill - 6-8 twigs.

Cooking

We swore mushrooms, remove the garbage and soaked in cold water. As a rule, before the frying mushrooms, it is better to leave the straight for a while, so they will turn out more. Cut off the tips of the legs, damaged edges (if any) and cut the fungi on 2-4 parts along the legs. Pour clean water and boil for a quarter of an hour. If there are doubts, you can boil with a bulb (in the presence of poisonous mushrooms, the onions will darken). After that, we learn chanterelles on the colander and give well. Onions clean and bind with thin rings or half rings. Well warmed the oil and put mushrooms. When moisture evaporates from them, add and fry all together until golden color. As you can see, cook fasteners fried with onions is not at all difficult. Next, potatoes clean, cut in the usual way and fry separately. Mix, salt, pepper and we serve, sprinkled with greens.

Of course, fried fried mushrooms perfectly combined not only with golden potatoes. And in the pies can be put foxes fried with egg. To prepare the filling of cooking mushrooms on the previous recipe, cool and add boiled finely chopped eggs. Such a tasty and very feedstock is perfectly combined with a test prepared on kefir or serum.

Of course, no one will argue that mushrooms moved with the addition of cream or sour cream have a more gentle, cream taste. Good fried chanterelles with cream - it is important to remember that the cream does not need to be boiled, otherwise the dish will be with a lump. Therefore, we pour cream at the last moment, heating and immediately remove the mushrooms from the fire. But even tastier fried foxes with sour cream, we give a recipe from the experts.

In the summer and autumn period in mixed forests, you can find mushrooms for chanterelles: with bright yellow curved hats with whole families located on the glades, bumps, on the slopes of ravines and hillocks.

Mushrooms are very beautiful and, moreover, very tasty. Of these, you can cook a lot of dishes, today we offer a recipe for the preparation of fried foxes. In the future, fried chanterelles can be added to potatoes or stew, to file to macarons or rigs, just eat as an independent dish, and even freeze the future.

Attention! Children mushrooms should be administered carefully, in small portions and, desirable, to achieve 6-7 years.

For cooking required:

- chanterelles mushrooms;
- bulb (depending on the number of fungi and personal preferences);
- a couple of spoons of sunflower refined oil (can be without it);
- butter;
- sour cream (if desired);
- Salt, pepper black ground to taste.

How to cook fried chanterelles?

1. Cooking mushrooms to frying: we rinse well in water (you can leave in water for 30-40 minutes), we clean the legs of the foxes from the residues of the mushrooms, we remove all the garbage. Once again we rinse in water.

2. Large chanterelles cut into several parts, minor leave. No longer needed - chanterelles do not have films on a hat, clean plates.

3. We place chanterelles on a dry frying pan. The first time the mushrooms will be allowed and will be fascinated in sufficient liquid.

4. Cooking onions: clean, finely cut.

5. Mushrooms are chanterelle periodically mix. When an extra moisture to evaporate, you can add refined oil (sunflower, olive) or immediately creamy oil.

6. Add to mushrooms onions. Fry. With frying, the color of chanterelles becomes more rich, almost close to orange, the fragrance of mushrooms is enhanced.

7. The time of frying mushrooms each mistress determines independently: someone loves stewed, someone with a crispy crust. But fry after evaporation of moisture for at least 20 minutes.

8. If you wish, you can add to foxes with an arms of the sour cream. Then there will be chanterelles fried in sour cream. Tasty both with her, and without it.

9. Solim, pepper to taste.

Fried fox mushrooms are ready. Bon Appetit!