When wondering how much to cook chanterelles, you need to understand that these mushrooms do not always need preliminary processing. For example, if you plan on making soup, multi-ingredient pie filling, or frying items, the cooking will only negatively affect their texture. When you need to prepare a component for a salad or cold snack, you cannot do without such heat treatment. It won't take long. Regardless of the state of the chanterelles, the duration of their cooking will be from 15 to 30 minutes. The main thing is not to forget about a number of nuances that have a significant impact on the quality of the final result.

Some useful facts about chanterelles and their processing

Like any mushrooms, chanterelles are distinguished by their specificity. In order not to waste a lot of time without getting the desired result at the output, you need to handle them correctly.
There will be no problems if you learn the following points forever:

Tip: Despite the delicate texture and low calorie content, chanterelles are classified as heavy food for the body. Even if there are no digestive problems, these components should not be included in the menu too often.

• Today, it is increasingly common to find mushrooms grown artificially. Practice shows that in terms of usefulness and taste, they are significantly inferior to forest products.
• In order not to collect or unknowingly acquire false chanterelles, which are poisonous, you need to remember three distinctive features. False items have a brighter color, a hollow stem and a more regular round head.
• While bright mushrooms do not tolerate soaking in water very well, staying in a milky environment affects them only positively. If, before cooking, the chanterelles are soaked in milk for 1.5-2 hours, you can guarantee the absence of bitterness and obtain the most delicate texture of the component.

The benefits of properly cooked boiled chanterelles lie not only in their nutritional value. The component contains many vitamins and minerals necessary for the normal functioning of organs and systems. Considering the fact that the product stimulates the strengthening of bones, increasing the body's resistance and energy production, it is recommended to use it for people of all ages.

How to cook chanterelles in a saucepan?

Chanterelles cleaned of debris and washed several times under running water are recommended to be cut into quarters, passing along the length of the leg. If the mushrooms are very large, grind them even more. Now you need to do the following:

1. Put the blanks in a saucepan and fill with water. For 1 part of the product, there should be 2 parts of the liquid. We put the container on fire and bring to a boil.
2. If the mushrooms are to be used for salad or immediately eaten, they can be salted. When it is planned to cook them further, it is better to do without adding salt.
3. Cook the product for about 20 minutes using medium heat. From time to time it is necessary to remove the foam, it is better not to cover the pan with a lid. If the ingredients are kept in boiling water for too long, they will resemble rubber in texture.
4. We put the finished products in a colander and wait until all excess liquid drains.

If you need to keep the mushrooms hot for some time, it is recommended to hang them directly in a colander over a saucepan with slightly boiling water. However, this approach should not be overused. The texture of the product may not deteriorate, but there will be little benefit in it.

Features of using a multicooker and pressure cooker

Mushrooms are pre-processed regardless of how they are planned to be boiled. If for some reason you do not want to resort to the traditional version of temperature exposure, you can try one of the following:

• In a slow cooker. Put fresh, thawed or soaked ingredients in a multicooker bowl, fill with water in a ratio of 1 to 2. Add a little and close the lid. Cook the blanks on the "Baking" mode for 30 minutes. Unfortunately, with this approach it is not possible to remove the foam, so the end product can have an unpleasant aftertaste. It is better to use a special basket for steaming the ingredients. In this case, a little water is poured into the bowl of the device, the "Steam" mode is set, the timer is started for 40 minutes.

• In a pressure cooker. Put the prepared mushrooms in the bowl of the device, salt, add spices. You can additionally add a little chopped onion and a pinch of citric acid for flavor. We close the lid, set the timer for 15 minutes. The finished product remains to be thrown into a colander and further used for its intended purpose.

Some housewives boil chanterelles and other mushrooms in the microwave. The option is not very troublesome and rather fast, but you will have to select the exposure time yourself, depending on the volume of the processed product and the power of the device.

How to boil chanterelles for soup?

In this case, the components must be prepared as usual. Despite the fact that some chefs add already boiled products to the ready-made soup, it is wiser to use the following approach:

1. Place the cut blanks in cold water. We bring them almost to readiness, boiling for 15 minutes. We drain the liquid, put the boiled product in a colander.
2. While the rest of the ingredients are being processed, it is necessary to prepare the broth for the soup, for example, from the bouillon cube.
3. Finely chop the carrots and onions, sauté in vegetable oil, add the mushrooms and simmer for another 5 minutes.
4. Put potatoes cut into small cubes and prepared mushroom frying in the finished broth. We cook all this until the potatoes are ready, i.e. about 10 minutes.

The soup prepared in this way will have a mild mushroom aroma. All ingredients will cook evenly, giving the dish a pleasant texture.

The nuances of boiling frozen and dried chanterelles

In this case, everything is very simple, frozen and dried components only need to be brought to a standard state and can be boiled. If fresh food has been frozen for some reason (which is not recommended), they are first put in the refrigerator for several hours, then defrosting is finished at room temperature. The components are washed several times and boiled exclusively in a sweet solution, because bitterness is likely to be present.

With dried blanks, everything is much easier. They should only be soaked for 2-3 hours, after which we change the water and proceed to boiling the products. It is enough to keep them in boiling water for 20 minutes after boiling to bring them to readiness.

Each product has useful properties and contraindications, we recommend that you read the article on

Very tasty mushrooms - chanterelles. But for sure, not every housewife knows how to cook them correctly. Therefore, it's time to find out about it.

How to cook chanterelles after collection for further actions?

First, these mushrooms must be thoroughly cleaned and rinsed. Then cut them, but not very finely, pour them into a saucepan with water - now you need to wait, the mushrooms should start up the juice. Instead of water, you can put a little butter in the mushrooms. Leave the chanterelles to simmer over low heat - do not forget to stir them occasionally. Place a lid on the pot. Stew such mushrooms for at least one hour. Having cooked them, add thick sour sour cream, beat in an egg, salt and pepper to taste. The mushrooms are ready. They can be served with any side dish.

How to fry chanterelles properly?

Fried chanterelles are delicious. They can be served as a side dish for meat, it is an excellent derivative for a salad, and fried chanterelles can also be used as a filler for scrambled eggs. As an independent dish, it is also very tasty. In addition to being tasty, it is also nutritious and healthy.

So, we wash the mushrooms, cut off the tips with a knife - the tips of the chanterelles give bitterness. Too large chanterelles must be cut into pieces. Place the mushrooms in a large skillet with sunflower oil. You can put a lot of mushrooms, even with a slide, because they will fry during the cooking process. Cooking mushrooms over low heat, covering the pan with a lid - the mushrooms should give water, about ten minutes should pass for this. Then add one hundred grams of water. Cover and simmer for another fifteen to twenty minutes. The fire should be slightly less than average. Then open the lid, salt the mushrooms to taste and stir. Gradually, the mushrooms begin to darken, acquire a copper color. Now you need to finely chop the onion and send it to the mushrooms. Stir everything lightly and cook for about twenty minutes more. Remember to cover the pan with a lid.

After this time, remove the lid, mix the treat and add fifty grams of butter. As soon as the butter melts, mix everything again and fry for another fifteen minutes until the chanterelles are fully cooked.

Chanterelles in sour cream

Wash a kilogram of mushrooms, cut the chanterelles. Separately, we wash eight hundred grams of potatoes, peel them and set them to boil in salted water until tender - this will take about ten to fifteen minutes. We drain the water and leave a cup of broth.

We take a deep frying pan and fry the finely chopped two onions on it, after pouring a couple of tablespoons of sunflower oil into the pan. Add mushrooms to golden onions. Before frying them, you do not need to boil the mushrooms, as they release a lot of water during the cooking process.

When the water evaporates, fry the chanterelles for another ten minutes, salt to taste. Add four hundred grams of sour cream to the pan, continue to fry for another ten minutes. Now add the mushrooms to the potatoes, cut into large pieces - if you wish, you can pour in the remaining broth. At the end, add dill and parsley, finely chop the herbs, salt and pepper the dish to taste.

Mushrooms take pride of place in Russian cuisine. They are prepared as an independent dish, put in salads, soups, sauces, and also dried and salted. They are combined with meat, fish, seafood, rice, vegetables. Gourmets give particular preference to chanterelles. Even simple dishes with them always make you want to quickly grab a spoon or fork.

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

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

Useful and tasty gifts of the forest will be unforgettable even for an inexperienced cook. How to cook chanterelle mushrooms? It should be borne in mind that they contain a lot of water and are very evaporated when frying or cooking. Braised, fried, boiled, canned - they are delicious in all dishes. There are no problems with preparing them for the culinary process. The main rule is: the product should not be kept in the refrigerator for more than 24 hours, before cooking it must be rinsed well, boiled with vinegar and salt, otherwise it will taste bitter. A pleasant moment: there are no worms among these gifts of the forest.

Chanterelle recipes are varied and very varied. These mushrooms are excellent in boiled, fried, baked, pickled, canned form, they are used to prepare pies, cereals, stews, soups, snacks, salads. Perhaps the most common dish is chanterelles fried with onions and sour cream. With boiled potatoes - incredibly tasty! However, even with a great love for these mushrooms, such a treat can become boring, if you do not alternate it with other recipes.

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

Ingredients:

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

Preparation

In order to make it easier to wash the chanterelle mushrooms, we pre-soak them for two hours in cool water. Over time, we rinse the product under running water, washing away all impurities and cutting off unnecessary areas.

Now we pour purified water into a suitable saucepan, add some salt to it by putting a tablespoon of rock salt on one liter and after boiling we put mushrooms in it. We leave small specimens intact, and cut large ones into several parts. When they are ready, they will sink to the bottom, just after that we pour them into a colander, let them drain and put them in refined vegetable oil heated in a pan or in a saucepan. We fry the chanterelles for about seven minutes, after which we add the peeled and medium-sized onion, and let the ingredients become soft. At this stage, add sour cream and chopped dill, add salt to the dish to taste and pepper, mix, cover with a lid and simmer for a couple of minutes.

How to cook chanterelle mushroom soup properly?

Ingredients:

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

Preparation

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

At this time, in a frying pan in a mixture of butter and refined vegetable oil, saute chopped onions and carrots, then put the vegetables in the soup, and fry the chanterelles in the same oil. First, let the moisture evaporate, and then the mushrooms brown a little. When the potatoes are ready, we send the frying of vegetables and mushrooms to the soup, pour in the cream and heat to a boil. In a frying pan, brown the chopped garlic quite a bit and put it in the boiling soup. Salt the food to taste, pepper, season with chopped dill and let it brew for an additional ten minutes under the lid.

How to cook fried chanterelles with potatoes?

Ingredients:

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

Preparation

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

Now we put the garlic in a pan with heated vegetable oil, let it fry a little and give its aroma, after which we take it out with a slotted spoon and discard it. Put potatoes in aromatic garlic oil, and then onions and mushrooms and fry, without interfering, for eight minutes. Next, mix the contents of the pan and fry the same amount over high heat. After that, sprinkle the dish with lemon juice, add salt, pepper, stir, cover with a lid and fry over moderate heat, stirring occasionally.

You can cook a lot of interesting dishes from chanterelles. How to cook deliciously chanterelle mushrooms, read below.

How to cook deliciously chanterelles with sour cream?

Ingredients:

• onions - 100 g;
• fresh chanterelles - 600 g;
• thick sour cream - 180 g;
• natural butter - 50 g;
• salt.

Preparation

First, wash the chanterelles, cut the large mushrooms, leave the small ones intact. Heat butter in a frying pan, sauté chopped onion in it until golden brown. Then add the mushrooms, add salt to taste and mix. The mushrooms will release water, which will evaporate for about half an hour on high heat. At the same time, the mushrooms need to be stirred periodically. When almost all the liquid has evaporated, reduce the fire to low, spread out the thick sour cream and stir. Leave to simmer for another 10 minutes.

How to cook deliciously chanterelles for the winter?

Ingredients:

• chanterelles;
• salt;
• vegetable oil;
• pork fat.

Preparation

We sort out the mushrooms and rinse them, put them in a hot pan, add some salt and wait for the liquid to evaporate. Add oil and fry the mushrooms until cooked. We lay them out in sterilized jars, tamp them tightly and fill them with melted pork fat on top. Then we close the jars, cool and store in a cool place.

How to cook deliciously chanterelles in a slow cooker?

Ingredients:

• onions - 150 g;
• chanterelle mushrooms - 300 g;
• salt;
• pepper;
• water - 300 ml;
• vegetable oil - 60 ml.

Preparation

We clean and wash the chanterelles. If the mushrooms are large, cut them into pieces. We put the mushrooms in a slow cooker, pepper, salt, fill with water and cook in the "Baking" mode for 40 minutes. Peel the onion, chop it in half rings. After 20 minutes, drain the water, pour in the vegetable oil and put the onion to the mushrooms in a slow cooker. After the signal, the chanterelles in the multicooker will be ready.

How to cook delicious chanterelles with cream?

Ingredients:

• cream - 150 g;
• chanterelles - 350 g;
• onions - 100 g;
• fresh dill - 40 g;
• butter - 35 g;
• salt;
• pepper;
• vegetable oil - 50 ml.

Preparation

Cut the large chanterelles into pieces, leave the small ones intact. After frying, the chanterelles will decrease by at least 2 times. My dill and chop finely. Peel and chop the onion into small cubes. Put the pan on a small fire, melt the butter, pour in the vegetable oil and sauté the onion until golden brown. Add mushrooms and increase the heat to maximum. The mushrooms will let the juice out, we need to get rid of the resulting liquid. When it boils off, reduce the fire, add salt, pepper, add cream, stirring constantly. At the same time, you should not bring it to a boil. Add chopped dill, mix and turn off the stove. We keep the dish covered for another couple of minutes. The best side dish for chanterelles will be boiled potatoes.

Fried chanterelles for the winter

1. Cooking time: 1 hour
2. Servings Per Container: 4-5 persons.
3. Calorie content of the dish: 155 kcal.
4. Purpose: for dinner, lunch.
5. Cuisine: Russian.

The recipe for fried chanterelles for the winter will appeal to those who love to collect and eat them. Such an appetizer can be saved for a long time to delight yourself with the taste of your favorite mushrooms in the cold season. Cooking chanterelles is simple. You don't need a lot of ingredients and a special marinade to preserve them. You can use preserved mushrooms as part of other dishes or separately.

Ingredients:

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

Method of preparation: Prepared mushrooms should be placed in a saucepan with water, brought to a boil, boiled until tender. Fry the boiled ingredients in a pan with vegetable oil until they brown on all sides. In a separate bowl, fry the chopped onions until golden brown. Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish. The next step, how to make a salad with fried chanterelles, is to put the food in a storage jar. Pour a small part of the oil inside a sterilized vessel, place the mushrooms and onions. Then, continue to alternate layers. Cover the resulting workpiece, cool and store in the refrigerator or other cool place.

Chanterelles in sour cream with onions

1. Cooking time: 25 min.
2. Servings Per Container: 3 Persons.
3. Calorie content: 85 kcal.
4. Purpose: for lunch / dinner.
5. Cuisine: Russian.
6. Complexity of preparation: easy.

In terms of nutritional value, 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 and is considered classic. Try to cook fried chanterelles with onions and sour cream. The product can be consumed on its own or added to it with a side dish.

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.

Method of preparation: Take the bulbs, peel. Then, vegetables need to be cut into half rings, put in a frying pan preheated with vegetable and butter. Saute the onions for 10 minutes, stirring frequently. Boil the mushrooms for 20 minutes, drain the water. Put the prepared chanterelles in a frying pan with the onion slices, turn the heat high, fry for about 3 minutes. stirring. Put dill, salt, pepper and sour cream with a spoon (you can cook with mayonnaise), cover, leave to simmer for a couple of minutes.

Fried chanterelles with meat

1. Cooking time: 1.5 hours
2. Servings Per Container: 4 Persons.
3. Calorie content: 125 kcal.
4. Purpose: lunch, dinner.
5. Cuisine: Russian.
6. Complexity of preparation: medium.

Fried chanterelles with meat are a great option for a hearty, tasty lunch or dinner. The combination of these products with vegetables comes out juicy and aromatic. It is recommended to use mashed potatoes as a side dish - it will add tenderness and softness to the dish. Sour cream sauce will help to add juiciness. The 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.

Method of preparation: Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat. Cut the onion heads into large cubes, fry until transparent. Grate the carrots, cut the large mushrooms into pieces. Place the ingredients on the onion, cook until all the liquid comes out, add sour cream, previously diluted with half a glass of water. Pour the mixture over the meat, simmer together for about 15 minutes

To make fried chanterelles tasty and juicy, consider the following rules: Mushrooms of this type go well with spices. When choosing spices, choose thyme, dill, parsley, rosemary, saffron, garlic and onions. It is better to fry the mushrooms on a dry surface, then add a little vegetable oil. The best way to store chanterelles is to freeze them. You do not need to boil the ingredient before frying (unless otherwise indicated in the recipe). You can 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. Fried mushrooms can be used as a filling for baked goods.

Before cooking, the chanterelles must be washed and peeled, boil for minutes in an enamel bowl with a large amount of salted water, removing the foam.
Alternatively, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook the chanterelles on the "baking" mode for 30 minutes.

How to cook chanterelles

1. Before boiling, the chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.
2. Soak them in cold water or milk for an hour and a half to soften the mushrooms.
3. Put the mushrooms in a saucepan.
4. Pour the chanterelles with cold water, twice the volume of the mushrooms themselves (for 1 cup of chanterelles 2 cups of water).
5. Salt a little; you do not need to add salt if, after boiling, the mushrooms are planned to be used in other dishes that need to be salted during the manufacturing process.
6. Boil chanterelles for 20 minutes over medium heat.
7. The foam that appears during cooking must be removed from time to time.
8. After the chanterelles are cooked, drain the water through a colander.
9. To boil dried chanterelles, it is better to soak them for three hours. Then cook in slightly salted water for no more than 20 minutes.

How to cook chanterelle soup

Chanterelle soup products
Chanterelles - half a kilo
Potatoes - 300 grams
Carrots - 1 piece
Onions - 2 heads
Flour - 1 tablespoon
Cream - 100 milliliters
Parsley - a few twigs
Bay leaf - 2 leaves
Salt and pepper to taste

Chanterelle soup recipe
Warm the pre-washed and chopped chanterelles in water, change the water when boiling, and cook for minutes. Peel the potatoes, cut into slices, add to a pot of boiling water. Cut the onion into thin half rings, grate the carrots on a coarse grater - and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt and pepper and cook for another minute. Sprinkle with herbs, cover the soup and leave for minutes. Serve chanterelle soup with sour cream and enjoy!

Chanterelle recipe in sour cream

Products for cooking chanterelles in sour cream A pound of chanterelles, the lower (light) part from a bunch of green onions, sour cream with a fat content of 30% - 3 tablespoons, salt and pepper - to taste.

Chanterelle mushroom recipe in sour cream Rinse chanterelles, dry, large chanterelles - cut. Finely chop the onion, fry in vegetable oil, add mushrooms, mix, salt. Fry until water evaporates and mushrooms are golden brown (- minutes). Then add sour cream, stir, simmer over low heat, covered for minutes. Your chanterelle mushrooms in sour cream are ready! ...

Boiled chanterelle salad

Products
Boiled chanterelles - 200 grams
Boiled chicken fillet - 250 grams
Onions - 1 head (80 grams)
Olive oil - 2-3 tablespoons (can be replaced with odorless vegetable oil)
Pickled cucumbers - 2-3 medium pieces
Greens for decoration (you can take dill or parsley) - a few twigs
Sour cream - 40-50 grams

Salad recipe with boiled chanterelles and cucumbers
1. Cut the chanterelles into strips.
2. Cut the chicken fillet into approximately 1 cm cubes.
3. Peel and finely chop the head of the onion.
4. Cut the pickled cucumbers.
3. Add oil and mix well.
4. Put food in a salad bowl.
5. Immediately before serving, season with sour cream and garnish with herbs.
It is not recommended to fill with sour cream in advance.

Fusofacts

- Chanterelles are very easy to process before cooking - just wash it with water, because Chanterelles, due to the content of chinomannose, have "immunity" from insects and worms.

The chanterelle season is from mid-June to October. The season itself is in mid-August. Chanterelles grow mainly in mixed or birch forests. They also love sandy soil, open meadows or forest edges. These mushrooms always grow in bunches, so it is convenient to collect them. They are almost never rotten and wormy.

Chanterelles are very convenient to transport in buckets and baskets, since mushrooms practically do not crumple even under their own weight.

When collecting, it is important not to confuse chanterelles with false - poisonous - mushrooms. You should know that false ones have a more round hat, a bright color and a hollow stem. - If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If in this case the mushrooms taste bitter, a little brown sugar should be added during cooking.

Chanterelles are low in calories and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered a heavy food, therefore, mushrooms should be eaten with restrictions.

The average price of quick-frozen chanterelles is from 300 rubles / 1 kilogram (data for Moscow as of June 2017). When choosing chanterelles, preference should be given to forest mushrooms - they have more benefits and are more crunchy. Chanterelles grown in artificial conditions have less bright taste and contain fewer nutrients.

Benefits of chanterelles: B vitamins (the body gets energy from food), beta-carotene (protection of the immune system), vitamin D (growth, health of bones and teeth), PP (redox processes).

How to pickle chanterelles

Pickling products
Chanterelles - 1 kilogram
Water - half a glass
Table vinegar 9% - half a glass
Salt - one and a half tablespoons
Sugar - half a tablespoon
Lavrushka - 2 leaves
Black peppercorns - 5 peas
Nutmeg - on the tip of a knife
Carnation - 1 inflorescence per can

How to pickle chanterelles
Sort the chanterelles, remove the rhizomes, peel, wash and cut. Pour water into a saucepan, put on fire, put mushrooms. Cook for 20 minutes after boiling, regularly skimming off the foam. Add vinegar, salt, sugar, pepper, lavrushka, nutmeg to the mushrooms, cook for another 5 minutes. Arrange the mushrooms in jars, pour over the marinade and put a clove in each jar. Close the jars with lids, turn over and wait for cooling. Store jars of pickled chanterelles in the refrigerator for 1 year.

How to salt chanterelles

Products for pickling chanterelles
Chanterelles - 1.5 kilograms
Garlic - 3 heads
Bay leaf - 2 leaves
Carnation - 6 inflorescences
Dill - a few twigs
Salt - 5 tablespoons
Sunflower oil - 3 tablespoons
Black peppercorns - 10 peas

How to cook salted chanterelles
Peel the chanterelles and rinse carefully. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and add the chanterelles. Add herbs and spices, cook for 15 minutes. Peel and chop the garlic. Move the mushrooms and brine to the basin, salt, put in the garlic. Put the oppression on top and leave in a cool place for 12 hours. Then put the chanterelles in the banks and close. Chanterelles will be completely salted in a month.

Anything is prepared from chanterelles. They can be fried, boiled, dried, salted, pickled. The dishes are mainly fresh chanterelles.

But you can use dried and frozen mushrooms.

How to cook chanterelles

It's not for nothing that I call chanterelles royal mushrooms. The taste and texture are pleasant. And of course the beautiful appearance of mushrooms. Chanterelles have one secret that few people know. They contain a substance that destroys the eggs of worms. Thanks to this, chanterelles are almost never wormy.

Before preparing meals from chanterelles, you need to know about the benefits that they bring to our body.

• high carotene content;
• beneficial effect on mucous membranes and vision;
• rejuvenating skin and hair;
• getting rid of excess salts in the body;
• cleansing the liver and improving its work;
• reduced fatigue;
• the fight against helminths;
• improvement of physical activity;
• removal of heavy metals from the body.

Contraindications:

• should not be given to children under 8-10 years old;
• do not eat people who suffer from gastrointestinal diseases.

As you can see, besides individual contraindications, chanterelles do not bring any harm.

Awesome yummy dish. Delicate and aromatic.

Products:

• broth (vegetable or meat) - 1 liter;
• dry white wine - 100 ml;
• chanterelles - 0.5 kg;
• onion - 1 pc .;
• butter - 30 grams;
• cream (low-fat) - 250 ml;
• salt, thyme and pepper to taste.

Melt the butter in a saucepan. We put thyme in it. Cut the onion into cubes and put in the thyme oil. Fry until transparent. Add chanterelles to the onion and fry further.

Pour broth into the fried mixture. Remove the thyme, season with salt and season to your liking. Bring to a boil and pour in white wine. Boil again and cook the soup for three minutes.

We make mashed potatoes from the boiled soup using a blender. Pour in the cream and stir. We put the soup to boil, and bring it to the desired thickness. Can be diluted with clean water or broth.

The soup is served with herbs and croutons.

How delicious and easy to cook chanterelles? Fry, of course. And the recipe for cooking mushrooms in sour cream will not leave anyone indifferent.

Products:

• chanterelles - 500 g;
• white onion - 1 pc.;
• garlic - 3 small cloves;
• salt, spices and herbs to taste;
• sour cream - 7 tablespoons;
• frying oil (you can take both butter and sunflower).

How to cook chanterelles in sour cream sauce:

Pre-soak the chanterelles in cold water for half an hour. We wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. We throw mushrooms into it. Cook for fifteen minutes and drain. If you wish, you can skip boiling the mushrooms, but immediately start frying.

Chop the onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. We fry for another three minutes and turn off.

Serve with herbs.

Some cooking features:

• sour cream moderately acidifies fried mushrooms;
• it is best to use butter for frying chanterelles;
• when serving, greens are desirable, they balance the taste of mushrooms and sour cream.

The recipe is elementary. And the dish is eaten in one moment.

Products:

• chanterelles - 200 grams;
• large onion - 1 pc .;
• butter - 30 grams;
• cream (low-fat) - 200 ml;
• dry white wine - 50 ml;
• garlic - 2 cloves;
• thyme - 1 branch;
• zest of one lemon;
• salt to taste;
• pepper to taste;
• parmesan - 50 grams;
• spaghetti - 250 grams.

Boil the spaghetti.

Spaghetti cannot be overcooked.

Melt the butter, heat the thyme in it. We do not take it out until the end of cooking. Chop the onion finely and fry until soft. Add boiled chanterelles and fry for 7 minutes. Pour in wine and fry until excess liquid evaporates. About 4 minutes. Add garlic and zest to the mixture. Season with salt and pepper. Pour in the cream and bring the mixture to a boil. From the moment of boiling - turn off.

Put the spaghetti in the mushrooms and mix thoroughly.

Put it on a plate. Top three parmesan in each serving.

Products:

• rice - 150 grams;
• chanterelles - 200 grams;
• carrots (medium) - 1 pc.;
• onion (medium) - 1 pc.;
• salt, herbs and spices (chili, cumin, ground coriander) - to taste;
• oil pods. - 3 tablespoons.

Fry the onions. Add carrots and fry for 5 minutes. Next, lay out the boiled chanterelles. Fry for another 5 minutes. Pour in rice, add salt and spices. Fill with water and simmer for about 40 minutes from the moment of boiling.

Serve with herbs and ketchup.

You can cook many dishes from chanterelles. But of course the most delicious are fried chanterelles.

Products (for 2 servings):

• chanterelles - 0.5 liter jar;
• onions (depending on size) - 1-2 pcs.;
• potatoes (depending on size) - 5-6 pcs.;
• vegetable oil - 4 tablespoons;
• salt and spices to taste.

Boil fresh chanterelles in water acidified with lemon juice. Peel the onion and cut into small strips. Fry the onions in oil until soft.

You do not need to fry the onion until golden brown or overcook it at all. The taste of fried onions is rich and will overpower the delicate taste of mushrooms!

We spread the chanterelles to the onion and fry over low heat. When frying, excess liquid should evaporate.

While frying the chanterelles, peel the potatoes and set them to boil. As soon as it is ready, drain the water.

Put the fried chanterelles and onions in the potatoes and fry all together for 2 minutes.

Delicious potatoes with mushrooms are ready. Serve with herbs and sour cream.

Potato and mushroom casserole

Products:

• chanterelles - 500 grams;
• sour cream - 300 ml;
• butter - 30 grams;
• potatoes (medium) - 6 pieces;
• greens, salt, spices - to taste.

How can you cook chanterelles with potatoes in a tasty and unusual way? Make a casserole out of them.

Cut the potatoes into small pieces. Leave the mushrooms intact. If large mushrooms come across, cut them in two.

Finely chop the greens.

Melt butter in a skillet. Place the mushrooms and fry until tender. Lubricate the form with butter. Mix the fried mushrooms with potatoes and put in a mold. Salt and fill with sour cream. We send to the oven and bake for 45 minutes at 180 degrees.

An interesting recipe for a delicious salad.

Products:

• chanterelles - 500 grams;
• smoked brisket (or bacon) - 100 grams;
• baguette (white) - 3 pieces;
• garlic - 2 cloves;
• vegetable oil to taste;
• greens, spices - to taste.

Cut the mushrooms into quarters. Finely chop the brisket (without the skin) and fry in oil until crispy. We take out the brisket and put the mushrooms in the same oil. Fry until excess moisture evaporates. Salt and fry until tender. Cut the garlic into slices and fry in oil. Remove the garlic and fry the diced baguette in this oil. Chop the greens coarsely. Tear lettuce leaves. We put it in portioned plates. Greens - mushrooms - brisket - crackers. Drizzle with a little olive oil.

Useful tips for cooking dishes with chanterelles:

• chanterelles must be used within 10 hours from the moment of collection. If it is not possible to cook chanterelle dishes according to recipes, you can simply freeze them or cut them for drying;
• before cooking dishes with frying chanterelles, fill them with water and boil for 15-20 minutes. The chanterelles will be ready for use in soup, snacks, frying and freezing;
• to keep the color of the chanterelles bright, add a few tablespoons of lemon juice or a pinch of citric acid when cooking;
• never freeze raw mushrooms. Otherwise they will be bitter. Boil them before freezing. In plain water or milk. Or fry in butter;
• Chanterelles "love" sour cream, thyme, oregano, marjoram, basil. Add these spices as you cook and your food will taste even better.