Chanterelles are called the purest mushrooms, because they mainly grow in coniferous forests and are never worms. They do not need to be soaked before cooking in salt water, 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 you don’t need to cook these mushrooms 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 please 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 necessary 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 them 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 fat, put in a saucepan 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 onions and sauté in butter. Add mushrooms, rice, mix. Pour in the wine. Add soup one by one, stirring occasionally. In another pan, saute chopped garlic and chanterelles 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 ready. Grate carrots, chop onions. (Onions and carrots can be sautéed in vegetable oil if desired.) Put 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 tender. 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, thyme dry dry basil, salt

Cut mushrooms, onions, garlic. Fry the onion in oil for 2 minutes. Add garlic, herbs and mushrooms. Fry until cooked. 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 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 are one of the most delicious mushrooms: besides the fact that they are good just pickled, you can cook a lot of dishes from them: both nutritious and light, first, second and snacks. I WANT to choose the best for you!

Rating

Ingredients:

Onions - ½ head

Red onion - 1 head

Celery Stalk - 1 piece

Chicken Broth - 1.5 L

Chanterelles - 300 g

Garlic - 4 cloves

Parsley - 20 g

Cream - 100 ml

Butter - 100 g

Olive oil - 50 ml

Salt to taste

Cooking:

Fry finely chopped onions and celery in a mixture of olive and butter. Add 200 g chopped chanterelles and fry until chanterelles are cooked. Add rice to the pan and fry with mushrooms and vegetables for a couple of minutes so that the rice absorbs mushroom, vegetable juices and oil. Then pour in a third of the broth, salt, pepper and leave over low heat, stirring constantly and, if necessary, pouring the broth in small portions.

In another pan, fry the remaining 100 g of whole chanterelles in a mixture of olive and butter. When the chanterelles begin to fry, add finely chopped garlic to them, salt, pepper and hold on the fire for a couple of minutes, turn off and sprinkle finely chopped parsley.

When the rice is slightly "a tooth" turn off the heat and pour the cream, interfering them with a spatula in the rice mass. Before serving risotto garnish with fried chanterelles.

Chanterelles stewed in sour cream

Ingredients:

Chanterelles - 600 g

Sour cream - 200 g

Onions - 1 pc.

Butter - to taste

Salt to taste

Cooking:

Wash the chanterelles, leave the small ones whole, and cut large ones. Melt the butter in a deep frying pan and lightly fry the onion until golden. Add mushrooms and salt. Fry, stirring occasionally for about 20-25 minutes. After the water has almost evaporated, reduce the heat to low, add sour cream and mix. Simmer over low heat for 10-12 minutes.

  and young thyme

Ingredients:

Cream cheese -100 g

Ceps - 100 g

Chanterelles - 100 g

Cherry Tomatoes - 50 g

Green onion - 20 g

Tomato Sauce - 50 g

Onion - 1 head

Fresh thyme - 3 stalks

Wheat flour - 300 g

Milk - 150 ml

Dry yeast - 5 g

Olive oil - 4 tbsp. l

Provencal herbs - 1 tbsp. l

Sugar - 1 tbsp. l

Salt to taste

Cooking:

Add 1 tablespoon of sugar and yeast to milk, mix, let stand for 10 minutes. Add 1/4 teaspoon of salt, olive oil, herbs and mix. Add the flour gradually, continuously stirring with a whisk. Knead with your hands, adding the remaining flour. When you get a soft and elastic dough, cover with a towel and put in a warm place for forty minutes. The volume of the test should double. Knead the dough and leave for another 30 minutes. Roll out the dough with a thickness of 0.5 cm, put in a mold, cover with a towel and put in a warm place for 20 minutes.

Grate the cheese on a coarse grater. Finely chop the onion and fry in vegetable oil along with mushrooms, salt, pepper. Hole the dough with a fork, grease with tomato sauce, put mushrooms, halves of cherry on top, sprinkle with cheese and bake at a temperature of 220 degrees for 15 minutes.

READ ALSO - Mushroom season: salad with chanterelles and parmesan

Baked young potatoes with carrots and chanterelles

Ingredients:

Young potatoes - 10 pieces

Young carrot - 10 pieces

Chanterelles - 1 glass

Fresh thyme - to taste

Fresh rosemary - to taste

Ground black pepper - to taste

Sea salt - to taste

Olive oil - to taste

Cooking:

Crush thyme, rosemary, salt, black pepper in a mortar and add olive oil. Season the prepared mixture with sliced \u200b\u200bpotatoes, carrots and chanterelles. Mix everything well, put in a mold and cover with foil. Put in an oven preheated to 200 degrees for 20 minutes. Then remove the foil and bake for another 15-20 minutes until the potatoes and carrots are ready.

Polenta with chanterelles

Ingredients

Fresh corn - 50 g

Corn grits - 100 g

Milk - 300 g

Grated Parmesan - 20 g

Chanterelles - 120 g

Butter - 15 g

Spices to taste

Cooking:

Pour milk into a deep frying pan or stewpan and boil, pouring cereal into milk. Add spices and grains of fresh corn. Stir until the cereals are ready (about 15 minutes). Fill the pallet with parmesan.

Fry the chanterelles in butter, adding a whole clove of garlic, which you need to throw out after frying. Put the finished polenta on a plate, garnish with chanterelles and pour over olive oil.

Pie with chanterelles and potatoes

Ingredients:

Milk - 100 g

Kefir - 200 g

Margarine - 100 g

Chicken Egg - 2 pieces

Wheat flour - 300 g

Baking powder - 1 sachet

Potato - 3 pcs.

Onion - 1 piece

Chanterelles -1 kg

Salt to taste

Sugar to taste

Cooking:

Mix milk and kefir with melted margarine, add 1 egg, 0.5 teaspoons of salt, the same amount of sugar, a packet of baking powder, mix well, add the sifted flour and knead the dough until it lags the walls. Roll a ball from the dough, wrap it in a bag and put in the refrigerator for 1 hour.

Cut the potatoes into cubes and fry until half ready in vegetable oil, salt. Chop the chanterelles and fry with the onions for 15 minutes to let out all the liquid. grate the cheese on a medium grater.

Divide the dough into two uneven parts (two-thirds and one-third), roll out one part so that the edges of the dough overlap on the side of the baking dish. Lay the filling in layers: potatoes (preferably glass butter), then sprinkle the mushrooms with onions and cheese on top evenly. Roll out the second part of the dough and cover it with the pie, cover the edges, and make a hole in the middle. Lubricate the cake with a slightly beaten egg. Bake for 15 minutes at 200 degrees, then another 20 at 180 degrees.

Warm salad of chanterelles, feta and pasta

Ingredients:

Chanterelles - 500 g

Olive oil - 9 tbsp. l

Garlic - 2 cloves

Shallots - 170 g

Freshly chopped thyme - 2 teaspoons

Lemons - 1 piece

Spaghetti Pasta - 500 g

Salt to taste

Freshly ground black pepper - to taste

White wine vinegar - 3 tablespoons

Minced parsley - 15 g

Feta Cheese - 200 g

Chives - 30 g

Cooking:

Cut the mushrooms into small pieces. Finely chop the shallots and garlic and fry in olive oil until soft. Increase the heat and add mushrooms, thyme and grated lemon zest. Cook until the mushrooms are soft and almost until the liquid evaporates completely. At the same time, boil the paste in salted water, with the addition of olive oil, drain the water and dry well. Add vinegar to the mushrooms, then salt and pepper. Gently stir in hot pasta, feta, parsley and chopped chives. Serve right away. Salad can be served to the table and cold.

Chanterelles with crispy salami in red wine sauce with caraway seeds and coriander

Ingredients:

Chanterelles - 800 g

Garlic - 2 heads

Olive oil - 2 tablespoons

Butter - 40 g

Fresh oregano leaves - ½ bunch

Salami - 200 g

Sweet red wine - 300 ml

Dry red wine - 600 ml

Chicken Broth - 500 ml

Ground coriander - 1 teaspoon

Chives - to taste

Ground caraway seeds - 1 teaspoon

Salt to taste

Ground black pepper - to taste

Sea salt - to taste

Cooking:

Spread the salami slices evenly on the baking sheet, place in the oven, preheated to 80 degrees for 2-3 hours, until the salami becomes dry and crispy.

For the sauce, mix the wine in a saucepan and bring over moderate heat to the consistency of syrup. Pour the chicken stock into a separate pan and heat until it becomes thicker and more saturated. Combine wine and broth in one bowl, add cumin and coriander.

Fry the mushrooms in olive oil to evaporate the liquid. Gather them in a colander and let dry for 2 minutes. Combine the garlic, oil, and mushrooms and fry the mixture for another 30 seconds over high heat. Season with spices and add onions.

Serve the mushrooms in the center of the dish with sliced \u200b\u200bsalami on top. Season the dish with sea salt and oregano leaves. Sprinkle the sauce on top.

Chanterelle Puree Soup

Ingredients:

Chanterelles - 600 g

Carrots - 1 pc.

Onions - ½ head

Ginger - ½ teaspoon

Bouillon cube - 1 pc.

Olive oil - 100 ml

Cheddar Cheese - 30 g

Fresh thyme - 1 bunch

Cooking:

1 cube of the broth (vegetable or beef) dissolved in a liter of boiling water, you can use natural broth. Grate the carrots. Finely chop the half of the onion. Heat olive oil in a pan and fry the onions and carrots until golden brown. golden color. Put vegetables in the broth and reduce the heat to half. Fry the chanterelles in the same pan where the onions and carrots were fried. Sprinkle with sea salt to taste. Grate fresh ginger on a fine grater (half a teaspoon), and add to the mushrooms, stew for 5-7 minutes.

Put the mushrooms in the broth and cook for 10 minutes over medium heat (the water should boil halfway), and 10 minutes over low heat. Add cheese to the boiling soup and stir until it dissolves. Turn off the fire, cool and grind everything in a blender. Before serving, add hot cream and garnish with thyme leaves.

Pickled chanterelles with raisins

Ingredients:

Chanterelles - 1 kg

Shallots - 5 pieces

Garlic - 5 cloves

Coriander Seeds - 1 Tbsp

Black peppercorns - 1 tablespoon

Light raisins - ½ cup

Apple cider vinegar - 1 cup

Olive oil - 1 cup

Coarse salt - 1 teaspoon

Cooking:

Hands to tear large mushrooms along into identical small pieces, so that it looks like petals. Boil a large pot of water, add mushrooms and cook for 1 minute. Remove from heat and spoon with holes, transfer the mushrooms into a colander. Rinse under cold water until the mushrooms are warm and leave to drain.

In a well preheated pan, lightly fry the coriander seeds. Transfer black pepper peas into a mortar and grind.

In another pan, heat a small amount of olive oil over medium heat and add chopped garlic and onions. Stir on medium heat until the onion is translucent, not allowing to brown. Add coriander, black pepper, raisins, vinegar, remaining olive oil and salt. Stir and bring to a boil.

Add mushrooms, mix and remove from heat. Put in jars or in a plastic container, close tightly and leave in the refrigerator for 24 hours.

Ham with chanterelles and creamy mustard sauce

Ingredients:

Ham - 400 g

Chanterelles - 300 g

Champignons - 200 g

Butter - 20 g

Shallots - 3 pieces

Dijon mustard - to taste

Parsley - ⅓ bunch

Chicken Broth - ½ L

Salt to taste

Ground black pepper - to taste

35% cream to taste

Olive oil - 20 ml

Dry white wine - ¼ cup

Wheat flour - 1 tablespoon

Cooking:

Heat a small amount of butter and olive oil in a deep frying pan, add finely chopped shallots, chopped mushrooms and fry until soft. Add chanterelles, mix and lightly sprinkle with flour. Pour in the broth and cook until lightly thickened. Salt, add cream and mustard to taste.

Heat a little olive oil in a frying pan and put thinly sliced \u200b\u200bham. Brown on both sides and pour in a small amount of white wine. cook until the wine has evaporated.

Serve the ham hot, pouring sauce and sprinkling with parsley. Can be served with rice.

Couscous porridge with chanterelles, pumpkin and pine nuts

Ingredients:

Chanterelles - 500 g

Pumpkin - 300 g

Feta Cheese - 150 g

Pine nuts - 2 tablespoons

Dried Rosemary - a pinch

Fresh thyme - a pinch

Couscous - 400 g

Cooking:

Fry rosemary in butter and olive oil, as soon as it starts to give off the aroma - put the chanterelles. To cover with a lid. Put on a slow fire. Do not allow water to boil and add boiling water as needed.

Peel fresh pumpkin and grate on a coarse grater. Add olive oil to a medium-sized pan. Put the pumpkin, sprinkle with thyme leaves from 2-3 branches and cover. Cook over low heat until the pumpkin is soft, about 10 minutes. Grind feta cheese in a cup with a fork with added water.

When the chanterelles are almost ready (in 15-20 minutes), add pumpkin and sauce to them. Sprinkle with pine nuts. Salt to taste. It is advisable to use sea salt. Cook couscous and mix with chanterelles, pumpkin sauce and feta.

Mushroom Soup with Gremolate Sauce

Ingredients:

Dried porcini mushrooms - 150 g

Butter - 4 tablespoons

Vegetable broth - 1 L

Olive oil - 100 ml

Hazelnuts - 50 g

Garlic - 1 clove

Chanterelles - 700 g

Boiling water - 1 cup

Onions - 200 g

Carrots - 1 piece

Minced parsley - ½ cup

Grated lemon zest - 1 tablespoon

Champignons - 400 g

Grated orange zest - 1 tablespoon

Cooking:

Pour the porcini mushrooms with hot water for 20 minutes. Strain and cut into large pieces. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add onions and carrots and fry until soft, about 5 minutes. Add 400 grams of champignons, sprinkle with salt. Fry the mushrooms until soft and brown, about 5 minutes. Add porcini mushrooms and fry for 3 minutes. Add half the vegetable broth to the mushrooms and bring to a boil. Simmer for 20 minutes. Cool and place everything in a blender (adding the rest of the broth).

Gremolat sauce. Finely chop the parsley, add the squeezed garlic, chopped nuts, and then the grated zest of lemon and orange. Stir everything with olive oil. Pepper and salt to taste. Leave aside in the bowl.

Melt the remaining 2 tablespoons of oil in a pan and add fresh mushrooms. Fry over low heat for 10 minutes with onions. Serve soup in plates, garnished with fried mushrooms and gremolata sauce.

Chanterelle Oil

Ingredients:

Butter - 12 tablespoons

Chanterelles - 350 g

Tomato paste - 1 tablespoon

Garlic - 1 clove

Cayenne pepper - a pinch

Salt to taste

Cooking:

Melt the butter in a pan over medium heat. Add finely chopped chanterelles and cook for 10 minutes, until the mushrooms begin to turn brown and the oil is clear. Add tomato paste, chopped garlic, cayenne pepper and salt. Cook another 3-4 minutes until soft mushrooms and golden oil.

Transfer the mass to a blender and grind to a paste. Then transfer to a small serving bowl, cover with plastic wrap and refrigerate until solidified.

Lasagna with mushrooms

Ingredients:

Chanterelles - 500 g

Champignons - 300 g

Vegetable oil - 40 ml

Cream Cheese - 45 g

Milk - 400 ml

Tomatoes - 350 g

Dried basil - 1 teaspoon

Garlic - 3 cloves

Salt -1 teaspoon

Wheat flour - 40 g

Oregano - 1 teaspoon

Lasagna Sheets

Green onion - 2 bunches

Cooking:

Cut the onion into thin half rings, chop the garlic and fry everything in a small amount of oil until soft. Add chopped champignons and cook, stirring, for 10 minutes, until excess liquid evaporates. Then add the chanterelles, salt and cook for about 10 minutes over medium heat.

Make bechamel sauce. Melt the butter in a skillet over low heat, add flour, stir, bring to a boil and remove from heat, gradually adding cold milk to the hot mixture, stirring very carefully so that there are no lumps.

Put the mixture on a small fire and cook, stirring constantly (especially in the corners of the pot) until thickened. Add a pinch of nutmeg and salt. The sauce should not be too thick, flowing.

Peel the tomatoes and mash using a blender, add a teaspoon of aromatic dried herbs.

Cook the lasagna sheets according to the instructions. Lubricate the mold with butter, and then lay out the lasagna in layers. The first layer is sheets. Top 3-4 tablespoons of bechamel, then mushrooms and a third of tomato sauce. Cover with leafs and repeat in the same order three more times. The last layer is bechamel and grated cheese. The top of the lasagna can be decorated with mushrooms cut along 3-4 plates.

Bake in a preheated oven to 190 degrees for 35-40 minutes.

Mushroom salad with herbs

Ingredients:

Chanterelles - 200 g

Cherry Tomatoes - 100 g

Green salad - 1 bunch

Oregano - ½ teaspoon

Basil - ½ teaspoon

Garlic - 2 cloves

Balsamic vinegar - 1 tablespoon

Olive oil - 1 tablespoon

Sugar - a pinch

Grated cheese - 2 tablespoons

Pine nuts - 1 tablespoon

Salt to taste

Black peppercorns - to taste

White wine vinegar - ½ teaspoon

Cooking:

Fry the mushrooms in vegetable oil for 2 minutes. Add oregano, chopped clove of garlic and fry until cooked. Cut tomatoes in half or quarters. Put lettuce leaves, tomatoes and mushrooms on plates. Salt, pepper, sprinkle with basil.

Mix balsamic vinegar with wine, olive oil and sugar. Pour salad dressing, sprinkle with cheese and nuts.

With the advent of autumn, many, armed with baskets, go to the forest for mushrooms. White, champignons, mushrooms, chanterelles are the most favorite. So let's talk about how to cook chanterelles. They are highly regarded for their palatability. They are pickled, delicious soups, salads, fries, sauces are prepared from them.

Preliminary preparation of mushrooms

Chanterelles, like other mushrooms, should be cleaned immediately after collection or purchase. If mushroom hunting was carried out in the rain, the “crop” should first be dried by laying it on a table laid with a cloth and waiting for it to dry completely.

During growth, mushrooms absorb a lot of water, which is then given away during heat treatment. Therefore, it is better to clean them dry. First of all, roots are cut, after carefully scraping the ground, if any. If the edges of the chanterelle hat are broken, they should be carefully trimmed. Using a dry napkin folded in a corner, or a brush, pass through the plates and between them, removing dust and dirt.

If you don’t have time or for cleaning, you can put the mushrooms in a paper bag and send in the refrigerator for 1-2 days, no more - they quickly deteriorate.

How to cook chanterelles: focus on cheating

When processing chanterelles, pay attention to the bottom of the hat. In real plates, they are dense, even and pass into the leg. False chanterelles lack aroma, the plates do not pass into the peduncle and also branch. In principle, now scientists have begun to attribute the "trompe l'oeil" to false poisonous mushrooms and are allowed to eat, although earlier they were classified as poisonous.

Chanterelle Mushroom Recipes

Most people prefer to eat mushrooms during the season, rather than making preparations for the winter. gifts of nature are added to soups, pies, salads, fried or stewed. We offer a selection of the most delicious recipes.

Chanterelle salad with chicken

The salad has a pleasant taste, aroma, easy to prepare and is perfect for a family dinner.

To cook chanterelles in two servings you will need 0.2-0.3 kg of mushrooms themselves. For this amount, you should take 0.1 g of chicken (or any other cooked meat), one carrot and one onion. As seasonings, use 2-3 garlic cloves and 5-6 arrows, salt and pepper to taste, and fresh herbs, previously chopped. 1 tbsp. l will be sufficient.

The process of making salad:

Video recipe for freezing chanterelles for the winter

How to Cook French Chanterelles Deliciously

The dish has a delicate creamy taste. In addition, it is low-calorie, light and quickly cooks. Such an appetizer can be safely served to the guests of the table.

If you already have a dish ready, you can give it a fresh note: sprinkle with grated cheese and put them in the oven for a few minutes until the cheese is melted and the peeling mushrooms become crispy.

For 4-6 servings, 0.5 kg of chanterelles will be required. The remaining ingredients for this amount should be taken: 50 g of cheese and sour cream, 1 tbsp. l thickener, which is flour, and spices.

Starts cooking:

When serving, you can decorate the dish with grated cheese.

Chanterelle Chicken Soup

But how to make soup from chanterelles? We offer the option of chicken base with slices of fillet. Very tasty and original dish. It is satisfying, rich. Something between the first and second course. And most importantly - you can vary the density of the soup yourself.

0.2 g of chanterelles is enough to prepare the feast. Soup is designed for 3-4 servings. Additional foods will require 2 chicken breasts and 0.2 kg of any vermicelli. To emphasize the taste, spices and chopped herbs are used.

Vermicelli can be replaced with spaghetti or other pasta.

Cooking soup:

We fry the chanterelles - video

Now you know how to cook chanterelles. Using the proposed recipes, you can not only cook delicious dishes, but also give yourself the opportunity to experiment. It is in experiments that new combinations of tastes are born.

Chanterelles winter recipe video recipe

Fried chanterelles is a hit of the mushroom season, I do not remember a single year that we do not fry chanterelles. Boiled potatoes sprinkled with fried chanterelles - this is an indescribable taste pleasure.

I wonder if there are many people who, having heard the word "fox", imagine a red and cunning animal with a furry tail, the hero of popular children's fairy tales? The vast majority know that the chanterelle is a light orange forest mushroom, unusually tasty, growing in our forests abundantly, literally in the fields.

For example, I have before my eyes a bright green carpet of forest moss, and sticking orange watering cans of chanterelles. Chanterelle (lat.Cantharellus cibarius) - an edible mushroom, with a leg turning into a hat without a visible border. Color from light yellow to deep orange.

But real chanterelles are delicious mushrooms with high nutritional value. An important property of chanterelles - they are not wormy.

You can cook the chanterelles almost as you like: fry, boil, dry, pickle or pickle. But the most delicious are fried chanterelles. Especially chanterelles with onions and a small amount of spices, or even in their complete absence. By and large, chanterelles can not even be boiled in advance. But for insurance, they are usually boiled a little, literally 15 minutes. But just fried chanterelles is much tastier. Especially - chanterelles. Since childhood, I learned: the most delicious is when the chanterelles with onions, if sprinkled with boiled potatoes.

Fried chanterelles. Step by step recipe

Ingredients (2 servings)

• Fresh chanterelles 0.5 L jar
• Onions 1-2 pcs
• Potatoes 5-6 pcs
• Vegetable oil  3-4 tbsp. l
• Salt, ground black pepper  taste

1. To cook fried chanterelles, they must be collected in the forest or bought at the bazaar. I don’t know why, but if you go to collect foxes, then the collection measure is a basket. And if you go and buy chanterelles, then the measure is a bank.

   Chanterelle mushrooms - fresh from the forest

2. It is imperative to sort the chanterelles and clean them of forest debris - needles, moss, leaves, sticks. It is very convenient to pour chanterelles with plenty of cold water. Then heavy garbage will settle to the bottom, and the leaves and needles can be selected by hand. Gently wash the chanterelles while removing the rotten parts.

   To sort and wash mushrooms

3. For insurance, mushrooms can be boiled in slightly acidified water for 10 minutes, then when frying the chanterelles will not lose their amazing color.

   It is better to boil the mushrooms for a short time

4. Peel and chop the onion. A little trick: I recommend cutting straws not across the bulb, but along. Then, when cooking, the straw will remain intact.

   You need potatoes and onions

5. Fry chopped onion in vegetable oil until soft. Over-frying and striving for a pleasant golden hue, as most authors write, is not necessary. The taste of fried onions easily interrupts the taste of fresh chanterelles. It is necessary that the onion be soft, sweet and begin to blush a little, but not fried.

   Fry chopped onion

6. Add the boiled chanterelles to the onion, add a little salt and a little pepper. Continue to fry the onion and chanterelles over low heat, stirring constantly for at least 15 minutes. If the chanterelles were not boiled before frying, they will give a lot of liquid that needs to be evaporated, otherwise the onions and chanterelles will not be fried, but simply cooked.

   Add boiled chanterelles to the onion

7. While chanterelles are fried, boil coarsely chopped potatoes in slightly salted water. Once the potatoes are ready - drain the water.

   Boil potatoes until cooked

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 done 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.

How to fry chanterelles in a 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 on a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives fried chanterelles a pleasant golden color and proper frying.

How to fry 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. Frozen chanterelles will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It 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 the 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, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple cooking technology.

Fried chanterelles with sour cream

1. Cooking time: 45 min.
2. Servings Per Container: 2-3 Persons.
3. Calorie content: 107 kcal.
4. Purpose: for lunch / dinner.
5. 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; greens.

Cooking method:

Cut large peeled and washed chanterelles in half, and leave small ones intact. Grind the onion in small cubes, fry it in a pan heated with olive or sunflower oil, until a golden hue is obtained. Add chanterelles to the vegetable, mix. The components must be fried until water evaporates. Mushrooms should be a little rosy. 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.

Chanterelles fried with onions

1. Cooking time: 30 min.
2. Calorie dishes: 63 kcal.
3. Purpose: for lunch / dinner.
4. Cuisine: Russian.
5. 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 tasty 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.

Method of preparation: Mushrooms must be cleaned of debris, washed and cut into several pieces. The bulb should be washed, peeled and chopped into small cubes. Melt the butter in a skillet, fry the onion slices in it. Stir in the process. Wait for the golden color. 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. After evaporation of water, salt and pepper the dish, mix and bring the mushrooms to a golden color.

Chanterelles fried with potatoes in a pan

1. Cooking time: 35 minutes
2. Servings Per Container: 3-4 Persons.
3. Calorie dishes: 87 kcal.
4. Destination: for dinner / lunch.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

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

Ingredients:

vegetable oil - for frying;

onion - 1 head;

chanterelles - 300 g;

potatoes - 0.5 kg;

salt.

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