The mushroom season is in full swing! Baskets of inveterate mushroom pickers are already full of multi-colored russules, and sturdy mushrooms, and bright, like summer sun foxes. There will be a special discussion about the latter. These wonderful mushrooms know everything from small to large, because confusing chanterelles with other representatives of the mushroom kingdom is simply impossible! They grow with whole families in open glades, not hiding from prying eyes, and differ from other mushrooms not only in piercing sunny colors, but in graceful bizarre shapes. Chanterelles have long earned honor and respect among mushrooms for the fact that they remain untouched by worms and all kinds of insects, due to the special substance in the mushroom. Chanterelles almost do not break and therefore they can be freely transported in bags, backpacks and baskets, which is very important when collecting a large number of mushrooms. In addition, they have a high calorie content and are perfectly absorbed by the body.

And how our hostesses love these tasty and healthy mushrooms! Why, they are so good in hot, soup, sauce and, of course, in salads. Chanterelles do not require special preliminary cooking. After collection, they can be stored fresh for no more than a day at a temperature of no higher than 10 ° C. Before preparing the chanterelle, one just needs to carefully sort it out, clean it of debris, rinse, and even then not for long, since they absorb a very large amount of water, and their consistency worsens. It is best to rinse under running water and let the water drain, then dry and start cooking incredibly tasty and very healthy dishes.

Chanterelle tartlets

Ingredients:
500 g of chanterelles,
3 cloves of garlic,
1 tbsp olive or vegetable oil,
some greenery
salt.

Cooking:
Boiled peeled and washed chanterelles in salted water over low heat for 30 minutes. Fold in a colander and let cool. Cut the mushrooms not too finely, mix with chopped garlic and pour olive (vegetable) oil. If necessary, you can add a little salt. Fill each tartlet with a chanterelle snack and sprinkle with greens on top.

Chanterelle vegetable salad

Ingredients:
250 g of chanterelles,
250 g of cherry tomatoes,
1 red onion,
1 clove of garlic
1 tbsp lemon juice
½ tsp grated lemon peel,
1 tbsp pine nuts
3 tbsp olive or vegetable oil,
10 g of Parmesan cheese
some green onions
salt, pepper - to taste.

Cooking:
Wash the mushrooms thoroughly and, stirring, fry them in 1 tablespoon of vegetable oil for 10 minutes. At the end, add finely chopped garlic, lemon juice, zest, salt and pepper. Cool the resulting mass. Wash the tomatoes and cut into 4 parts, chop the onions thinly, and cut the green slices into 3-4 cm slices. Mix all the ingredients, season the salad with oil, pepper and salt to taste, sprinkle with pine nuts and thinly sliced \u200b\u200bparmesan on top.

Zucchini soup with chanterelles

Ingredients:
500 g squash
100 g of chanterelles,
1 liter of vegetable stock
2 tbsp vegetable oil
2 sprigs of tarragon
4 tbsp sour cream
ground black pepper, salt to taste.

Cooking :
Peel the zucchini, remove the seeds, cut into small slices and fry with 1 tablespoon of vegetable oil. Then pour in the broth, bring to a boil and cook for 10 minutes. Cool, then wipe the mass through a sieve. In the resulting puree, add sour cream, salt, pepper. Stir and boil. Meanwhile, scald the mushrooms, cut large ones into small pieces, and leave small ones whole. Fry them with the remaining 1 tablespoon of vegetable oil and salt. When serving, put the fried chanterelles in the soup and sprinkle the chopped tarragon on top of the dish.

Chanterelle and eggplant casserole

Ingredients:
500 g of chanterelles,
150 ml of vegetable broth,
70 g grated Gouda cheese,
2 eggs,
1 eggplant
1 onion,
1 clove of garlic
1 large tomato
1 tbsp vegetable oil
salt to taste.

Cooking:
Preheat the oven to 200-220 ° C. Boil the chanterelles in boiling salted water, discard in a colander. Large mushrooms can be cut, small - leave the whole.
Cut the eggplant into circles, put in a colander, salt and let stand for 5 minutes. Peel and finely chop the onion and garlic. Cut the tomato into large cubes.
Heat the oil in a pan and over medium heat quickly fry the onions and garlic until soft, then add tomatoes and eggplant to it. Simmer all together over medium heat for 5 minutes, stirring occasionally. Put a layer of chanterelles in the baking dish, and fried vegetables on top. Pour in a mixture of eggs and broth, sprinkle with cheese on top and bake in the oven for 20-25 minutes.

Potato stew with chanterelles

Ingredients:
300 g of chanterelles,
400 g of beef fillet,
50 g bacon
500 g of small young potatoes,
4 tbsp ghee,
2 onions,
2 tbsp green onions (chopped),
1 tbsp finely chopped parsley,

Cooking:
Chanterelles clean from debris, rinse and boil, chop finely large. Cut the potatoes into slices, bacon into cubes. In a pan, heat 2 tablespoons of melted butter and stew bacon in it. Remove the greaves from the pan, and in the melted fat, fry the potatoes over low heat for 20 minutes. In the meantime, peel and cut the onions into rings, and the beef fillet into strips. Fry the meat in the remaining oil. Add mushrooms with onions to it and fry another 10-15 minutes. At the end, add spices to taste, mix and the dish is ready. From above it can be decorated with greens.

Italian spaghetti chanterelles

Ingredients:
300 g spaghetti
500 g of fresh chanterelles,
100 g cream
5 tbsp vegetable oil
1 tbsp butter
2 cloves of garlic,
grated cheese
parsley
pepper, salt - to taste.

Cooking:
Sauté finely chopped garlic in a mixture of vegetable and butter for 2–3 minutes. Add washed, chopped mushrooms to the garlic, salt, pepper and stew for 15-20 minutes. Then pour in the cream and continue to cook until they thicken. Cook the spaghetti separately, add them to the mushroom mass, mix and let them warm. Serve the dish with hot, sprinkled with cheese and parsley.

Pork chops in chanterelle sauce

Ingredients:
4 pork chops,
250-300 g of chanterelles,
300 ml cream 15% fat,
10 g butter,
1 tsp flour
cooking oil for frying,
salt to taste.

Cooking:
Fry the pork chops on both sides in a preheated oil pan until cooked. Salt them to taste and put on a plate. Peel the mushrooms, rinse, cut into large smaller pieces. Then put the chanterelles in a pan with melted butter, where the meat was previously fried, and fry the mushrooms until the liquid evaporates. Only then add salt and flour to the mushrooms. Shake the pan thoroughly so that each mushroom is covered with flour, and fry for another 2 minutes. Pour cream into a chanterelle pan and simmer lightly for several minutes, but do not boil. Pour the pork chops with mushroom sauce and enjoy the delicate taste of this simple dish.

Chanterelle Fried Rice

Ingredients:
400 g of chanterelles,
4 cups of cooked rice
8 cloves of garlic,
3 bunches of green onions,
2 tbsp corn oil
3.5 tbsp soy sauce
3 tbsp dry white wine
1 tbsp chicken stock
1 bunch of fresh cilantro.

Cooking:
Finely chop the garlic. Combine soy sauce, broth, pepper and salt. Sprinkle a portion of this mixture and mix it. In a deep frying pan, heat the oil and fry the garlic and coarsely chopped mushrooms over high heat for 2 minutes. Add dry wine and simmer until cooked, then pour finely chopped onions into the pan and simmer until the liquid evaporates. Next, add the rice and simmer, stirring, for another 2-3 minutes. Pour the soy mixture into the finished dish and sprinkle with finely chopped cilantro.

Korean Chanterelle Meat

Ingredients:
500 g of beef,
500 g of chanterelles,
2 cloves of garlic,
1 tsp Sahara,
2 tbsp greens
1 medium onion,
3-4 tbsp butter or margarine,
2 tbsp wheat flour
ground red pepper, salt to taste.

Cooking:
Cut the meat into small pieces, about 2x4 cm and mix well with chopped garlic, sugar, salt, red pepper and herbs. Cover and let stand for 1 hour. Meanwhile, take care of the mushrooms: peel them, cut, fry in oil, add water and simmer until cooked. Pour meat in 1 liter of water, add onion, the remaining oil and liquid from stewing mushrooms. Cover everything tightly and simmer until cooked. 10 minutes before extinguishing, add mushrooms to the total mass. Dilute the flour with water and add to the gravy, mixing with the remaining oil. Serving chanterelles with Korean meat is possible with crisp rice and potatoes, or without a side dish, just as a separate dish.

Pie with chanterelles and liver

Ingredients:
For the test:
1.5 cups flour
100 g butter,
1 egg
1 tbsp sour cream
salt to taste.
For filling:
500 g of chanterelles,
400 g chicken liver,
1 onion,
40 g butter.
To fill:
250 ml of 15% sour cream,
1 egg
salt, herbs - to taste.

Cooking:
First, prepare the cake dough. To do this, cut the cooled oil into cubes, chop it with a knife, turning it into crumbs (you can use a food processor for this). Beat sour cream with eggs and salt and pour into a mixture of flour and butter. Knead the dough to a state of elasticity, then wrap it in plastic and put in the refrigerator for 40 minutes. Now prepare the filling. Clean the liver of the films or duct (if any). Put the liver on a frying pan heated with oil and lightly fry until crusty, but inside the liver should remain almost raw. Peel, cut and stew the mushrooms with oil until the fluid volume is halved. Then add the liver to the mushrooms and let cool. To fill, beat a little egg with salt, add sour cream, mix everything. Roll the dough into a layer with a thickness of about 8 mm, put it in a mold greased with vegetable oil, make high sides and bake in the oven heated to 200 ° C for about 10 minutes. Then put the filling, pour the filling and bake the cake for another 40 minutes. Serving such a culinary masterpiece can be both cold and hot. In any case, it will be very tasty!

Pot of vegetables, meat and chanterelles in sour cream

Ingredients:
(for 3 pots)
600 g of pork,
400 g of chanterelles,
2 carrots
2 onions.
1 zucchini
250 g sour cream
3 tsp. sauces of two kinds (for example, barbecue and sweet and sour),
1 tomato or 3 cherry tomatoes (1 in each pot),
vegetable oil, salt - to taste.

Cooking:
Clean the chanterelles from pollution, wash and pour boiling water. Bring to a boil and cook for 10-15 minutes. Peel and chop onions and carrots in small cubes. Fry the onion in vegetable oil, then add the carrots. Fry a little and add strained chanterelles. Fry a lot of minutes 5. Then add sour cream, salt well (considering both meat and zucchini) and remove from heat. Cut the meat into slices. Peel the zucchini and chop coarsely. Peel the tomato and chop it too. Mix tomatoes and zucchini with chanterelles. Meanwhile, preheat the oven to 220ºC. At the bottom of the pots put the meat evenly and 1 teaspoon of each sauce. Mix well. Put the vegetable mass with chanterelles. Pour 2 tablespoons of water into each pot and place in the oven for 1 hour. I would like to note that chicken and pork cook faster than beef. If done with beef, then it is better to fry it to a crust on all sides, and then put it in a pot. You can add greens. It turns out a delicious pot of meat, vegetables and chanterelles in sour cream sauce.

Delicate chanterelle cutlets

Ingredients:
bulb onions,
egg,
black pepper (ground),
flour,
salt.

Cooking:
Clean chanterelles from garbage, rinse and boil. Then, boil the boiled chanterelles and chopped onions through a meat grinder (or load them into a food processor) to make stuffing. Drive the egg into the resulting mass, add black ground pepper, salt and a little flour. Form the patties thoroughly and fry them, like regular patties, in oil. Such mushroom cutlets are usually served with boiled potatoes.

Chanterelles in a slow cooker

Ingredients:
300 g of chanterelles,
1 onion,
4-5 tbsp vegetable oil
1.5 stack water,
salt, black pepper - to taste.

Cooking:
Put the peeled mushrooms in a multicooker bowl and fill with water, add salt and pepper to taste. Set the Baking mode to 40 minutes. Meanwhile, cut the onions in half rings and add to the multicooker bowl 20 minutes after the start of the mode, first drain the water from the bowl, mix and pour the vegetable oil. After a signal about the end of the mode, serve ready-made chanterelles with any side dish.

Looking at the bright “suns” just brought from the forest in a basket, one involuntarily thinks about how pleasant it will be to make something tasty from them and to please loved ones and friends who have come to visit with new, amazing dishes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Usually, in the midst of the mushroom season, the question arises: how to cook chanterelles, in addition to pickling and freezing. And of course, first of all, many are taken to fry fruit bodies with the addition of vegetables, sour cream and cream.

How can I cook chanterelles so that the dish surprises and delights the household with their taste? It is worth saying that stews, salads, soups, julienne and casseroles can be prepared from these fruiting bodies. Mushrooms can be used in any form: fresh, dried, frozen and even pickled.

The proposed homemade recipes will help housewives to choose an option that shows how to cook chanterelle mushrooms. The main thing is to have all the necessary ingredients for cooking and the desire to make a culinary masterpiece.

How to cook fried chanterelle mushrooms and feed the family? Use a simple cooking recipe and be surprised how delicious it is.

• Chanterelles - 1 kg;
• Vegetable oil - 100 ml;
• Garlic Slices - 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

1. Chanterelles clean, wash and put in boiling water.
2. Boil for 15 minutes. after boiling and leave to drain for a while.
3. Dice, put in a dry pan and fry until liquid evaporates.
4. Pour in oil, mix and continue frying until golden brown.
5. Salt, pepper and add chopped garlic.
6. Stir and continue to simmer for 5 minutes.

Now, knowing how to cook fried chanterelles, you can experiment and create your own recipes.

How to cook black chanterelles with mayonnaise

This little-known edible mushroom does not differ in taste from a simple fox. How to cook black chanterelles by frying?

• Black chanterelles - 600 g;
• Potato - 300 g;
• Mayonnaise - 3 tbsp. l .;
• Butter - 100 g;
• Salt to taste;
• Provencal herbs - 1 tsp.

The recipe for understanding how to cook chanterelle mushrooms is described in stages.

1. Peel the mushrooms, wash and put in boiling salted water.
2. Boil for 15 minutes, let cool and drain, cut into slices.
3. Put in a pan where some of the butter has already been melted, fry for 20 minutes.
4. Add a little salt, add Provencal herbs and mix.
5. Peel, wash and cut the potatoes into thin cubes.
6. Salt to taste and put in a separate pan, fry in the second half of the butter until golden brown over medium heat.
7. Combine mushrooms and potatoes in one pan, add mayonnaise, mix.
8. Cover and simmer for 5-7 minutes.

How to cook chanterelle mushrooms fried in sour cream with wine

Fried mushrooms with sour cream are for many one of the most popular dishes. How to cook chanterelle mushrooms fried in sour cream to make it tasty and healthy for the whole family?

• Chanterelles - 1 kg;
• Semi-dry white wine - 1.5 tbsp .;
• Sour cream - 1.5 tbsp .;
• Butter - 3 tbsp. l .;
• Hard cheese - 200 g;
• Ground pepper red and black - ½ tsp;
• Salt to taste.

How to cook chanterelles with sour cream, is described in a phased description of the recipe.

1. Wash the mushrooms, cut into small pieces and put in a hot pan with melted butter.
2. Fry over medium heat for 10 minutes, pour in white wine, mix and simmer for 5 minutes.
3. Salt to taste, add pepper, add grated cheese on a coarse grater and pour sour cream.
4. Stir, reduce the intensity of the fire to a minimum and simmer until the liquid evaporates.
5. Serve with white bread croutons, greased with butter.

Option how to cook chanterelles with onions

The next option, how to cook chanterelles with onions, has its advantages: the vegetable will give the dish some piquancy and sweetness. In addition, it is a pleasure to cook fried chanterelles with onions, it is enough to simply chop and fry them.

• Pickled chanterelles - 700 g;
• Onion - 4 heads;
• Salt to taste;
• Lemon juice - 3 tbsp. l .;
• Chives - 1 bunch.

How to cook chanterelles with onions, step by step instructions will tell.

1. Peel the onion, cut into half rings, put half in the warmed vegetable oil and fry until a pleasant yellowish color.
2. Rinse the pickled mushrooms, cut into slices and add to the onion.
3. Set the fire to medium mode, fry the mushrooms for 10 minutes.
4. Add salt if necessary, then pepper and add the rest of the onion.
5. Stir, cover, minimize heat and fry for 5-7 minutes.
6. Introduce chopped green onions, pour in the lemon juice, mix and leave under a closed lid for 5 minutes.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to cook fresh chanterelles in order to get a fragrant, tasty and satisfying dish? From such fruiting bodies, you can make an amazing treat by frying them with vegetables.

• Fresh chanterelles - 700 g;
• Bell pepper and onions - 200 g each;
• Water - 2 tbsp .;
• Tomato paste - 200 ml;
• Garlic Slices - 2 pcs.;
• Olive oil - 5 tbsp. l .;
• Dry red wine - 3 tbsp. l .;
• Corn flour - 1.5 tbsp. l .;
• Parsley - 1 bunch;
• Salt to taste.

How to quickly and tasty cook chanterelles is described in this recipe.

1. Onions, garlic cloves and bell pepper are peeled, diced and fried in oil for 10 minutes. over medium heat.
2. After preliminary cleaning, the mushrooms are cut into slices, laid out to vegetables and fried for 10 minutes. over low heat.
3. Wine is added, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and stew for 10 minutes.
4. The remaining water is mixed with flour, whipped and poured into the mushrooms.
5. With constant stirring, fry for 10 minutes. over low heat, chopped parsley is added.
6. The fire is turned off, the roast is left on the stove for another 5-7 minutes to insist.

How to cook chanterelles in a slow cooker: recipe with step by step photos

When cooking mushrooms, many housewives use the home "helper" - a slow cooker. How to cook chanterelles in a slow cooker so that all your households are satisfied with the dish?

• Fresh chanterelles - 700 g;
• Mushroom broth - 500 ml;
• Buckwheat groats - 300 g;
• Onion - 4 heads;
• Garlic Slices - 5 pcs.;
• Butter - 50 g;
• Salt to taste.

We offer a recipe with step by step photos that clearly show how to cook chanterelles in a slow cooker.

Boil the pre-cleaned mushrooms for 15 minutes, drain well and cut into slices.

In a bowl of a multicooker, heat butter, put chopped mushrooms.

Switch on the “Frying” mode and fry with the lid open for 10 minutes.

Pour onion chopped in half rings, fry for another 5 minutes.

Thoroughly sort through the cereals, rinse several times and pour into the mushrooms with onions.

Pour mushroom broth, salt to taste, mix and turn on the "Buckwheat" mode, setting the time for 30 minutes.

In 10 minutes until the beep sounds open the lid of the multicooker and add chopped garlic cloves.

Stir and close the lid again, wait until ready.

How to cook frozen chanterelles: salad recipe

How to cook chanterelle mushrooms in the form of a salad to decorate a festive feast? For this option, it is better to take frozen fruiting bodies. Preparing a salad is simple and quick enough, the main thing is to have all the ingredients on hand.

• Frozen chanterelles - 700 g;
• Potato - 6 pcs.;
• Butter - for frying;
• Eggs - 5 pcs.;
• Red onion - 2 heads;
• Pickled cucumbers - 3 pcs.;
• Mayonnaise - 200-250 ml;
• Parsley - 1 bunch.

How to cook frozen chanterelles is described in detail in the recipe.

1. The potato is boiled “in its uniform”, cools down and rubs on a grater with large divisions.
2. After defrosting, the mushrooms are cut into pieces, laid out in a dry pan and fried until the liquid evaporates completely.
3. Introduced 2 tbsp. l butter, salt is added and the mass continues to fry until golden brown.
4. Hard-boiled eggs are peeled, chopped, red onions and cucumbers are diced.
5. In a deep salad bowl all the prepared ingredients are laid out in layers, which are smeared with mayonnaise.
6. Layers of products are laid out randomly, but the eggs should be the top layer.
7. The salad is placed in the refrigerator, and before serving, it is decorated with chopped parsley.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will give the dish satiety and nutrition. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make meatballs delicious for a family dinner.

• Chanterelles - (fresh - 500 g, dried - 150 g);
• Minced meat - 400 g;
• Fresh tomatoes - 2 pcs.;
• Onions - 2 pcs.;
• Hard cheese - 100 g;
• Mayonnaise - 150 ml;
• Salt and black pepper - to taste;
• Vegetable oil.

How to cook chanterelles with minced meat can be found in the following step-by-step recipe.

1. After cleaning, wash and cut the fresh mushrooms into cubes, peel and chop the onion. If dried mushrooms are used, they must be soaked until swelling, then squeezed and then proceed according to the recipe.
2. Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue to fry for 10 minutes.
3. Add the second part of chopped onion to the minced meat, salt, pepper and mix.
4. Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
5. Put in a greased baking sheet, distribute fresh tomatoes sliced \u200b\u200bin circles on top.
6. Top with mushrooms and onions, beat eggs with mayonnaise, salt and pour on meatballs and mushrooms.
7. Sprinkle with grated cheese on top of a coarse grater and send to the preheated oven.
8. Bake at 200 ° C for 30-40 minutes.
9. Serve with mashed potatoes, pasta, bulgur and other cereals.

How to cook dry chanterelle soup with potatoes and onions

To make dry mushroom soup tasty, you need to cook it with knowledge. How to cook dry chanterelles so that all your households enjoy an appetizing and satisfying first meal.

• Chanterelles - 70 g;
• Potato - 7 pcs.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Vegetable oil - for frying;
• Water - 2 L;
• Sour cream - for serving;
• Dill and / or parsley;
• Salt to taste.

How to cook chanterelle mushrooms is described in the attached recipe.

1. Chanterelles are washed well and poured with warm water for 20 minutes.
2. The water drains, the mushrooms are washed and again filled with water so that it covers them.
3. The potato is peeled, washed and diced, filled with 2 liters of water.
4. Boiled until tender, at the end it is seasoned to taste.
5. The onion is chopped, fried in oil until it is a rosy hue, chopped carrots are added and fried again.
6. Mushrooms are wrung out by hand (water does not pour out), added to vegetables and fried for several minutes at minimum heat.
7. Pours in 1 tbsp. water remaining from mushrooms and stewed for 15 minutes. until complete evaporation of the liquid.
8. The contents of the pan are laid out in a pan, added and brought to a boil.
9. Turn off the fire, add chopped greens and after 20 minutes. served with sour cream.

How to make dried chanterelle soup with vermicelli and cheese

For this soup, it is also better to use dried chanterelles. How to cook dried chanterelles to make a tasty and fragrant first course?

• Dried chanterelles - 70 g;
• 1 pc. onions and carrots;
• Garlic Slices - 2 pcs.;
• Vermicelli - 50 g;
• Cream cheese processed - 100 g;
• Vegetable oil - for frying;
• Water - 2 L;
• Salt to taste;
• Bay leaf - 1 pc.;
• Black pepper peas - 5 pcs.;
• Parsley and / or dill.

How to cook dried chanterelles correctly is described below in stages.

1. Rinse the mushrooms thoroughly and soak overnight in cold water.
2. In the same water (about 2 l) put the mushrooms to cook for 20 minutes.
3. From carrots and onions, fry in vegetable oil.
4. Add vegetables to the mushrooms, boil for 5 minutes.
5. In oil, where vegetables were fried, fry vermicelli, add to soup.
6. Let it boil for 5-7 minutes, and add the cream cheese sliced \u200b\u200binto pieces.
7. Stir and boil until completely melted.
8. Add garlic slices, chopped with a knife, bay leaf and peppercorns.
9. Let it boil for 3-5 minutes. and turn off the fire, leaving the soup on the stove to insist.
10. When serving, add chopped greens to each plate for decoration.

Knowing how to cook chanterelles correctly, you can organize a full dinner for the whole family.

How to cook chanterelles in eggs and cream

How to cook chanterelles in cream so that you can treat guests at the festive table?

• Chanterelles - 1 kg;
• Cream - 300 ml;
• Eggs - 2 pcs.;
• Garlic Slices - 5 pcs.;
• Ground black pepper - 1 tsp;
• Salt to taste;
• Vegetable oil;
• Dill greens - 10 branches.

A recipe with a photo will show how to cook chanterelles with cream.

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 on a table laid with a cloth and waiting for complete drying.

During growth, mushrooms absorb a lot of water, which is then given away during heat treatment. Therefore, it is better to dry them. First of all, roots are cut, after carefully scrubbing 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 go bad.

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 "trick" to false poisonous mushrooms and are allowed to eat, although previously 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. This appetizer can be safely served to guests at 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 a variant 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 sufficient for the preparation of the delicacy. 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 prepare 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

Chanterelles are wild mushrooms that are known for their delicate taste and dense structure. In season, mushrooms can be bought at any nearby supermarket or market. In this case, you need to purchase chanterelles only from reliable suppliers, with the necessary documents (which the store must provide at your request).

Cooking chanterelles is very simple, there are many proven recipes for delicious and healthy dishes from chanterelles. And the benefits of these mushrooms are simply undeniable!

The benefits and harms of chanterelles

Chanterelles have many useful properties. Here are some of them:

1. The main advantage of chanterelles in comparison with other mushrooms is the huge amount of useful vitamins and minerals. The pulp of these mushrooms contains vitamins A, C, D, group B, manganese, zinc, iron and other trace elements.
2. Due to its beneficial properties, chanterelles are widely used in medicine (mainly in folk). Mushrooms are especially useful in the fight against eye ailments, as well as in the treatment of diseases of the liver, blood vessels, and various inflammations.
3. Chanterelles - low-calorie mushrooms, rich in fiber, so they are indispensable for dietary nutrition.
4. The benefits of chanterelle dishes directly depend on the method of preparation. It is clear that fried mushrooms are less useful than boiled or stewed.

If you adhere to the rules of a healthy diet: less salt, sugar and fat, then dishes made from chanterelles will be a pleasant addition to your diet.

In addition to the visible advantages, chanterelles also have some disadvantages that you need to know:

1. People who have problems with the gastrointestinal tract, it is better not to abuse chanterelles, as, indeed, other mushrooms. This product is “heavy” enough for digestion. Fiber in mushrooms can put an extra strain on the body.
2. Chanterelles can not be stored for a long time at room temperature, from this they accumulate substances harmful to the human body. Storage is possible only in the refrigerator, and a maximum of a week.
3. There are mushrooms that are visually similar to our foxes, but inedible and even poisonous. You need to be extremely careful when collecting and buying mushrooms and be guided by the golden rule: "Not sure - don't take it."
4. For children under 3 years old, chanterelles are contraindicated, like any other mushrooms. In small organisms, they can cause an allergic reaction and digestive upsets.

Chanterelle dishes can be harmful if you do not follow the above rules.

Rules for cooking chanterelles

Whatever method of cooking these wonderful mushrooms you choose, when preparing chanterelles and during cooking, you should follow a few important rules:

1. Chanterelles do not need to be washed before cooking. Otherwise, you run the risk of getting soft, shapeless mushrooms in the dish. Wipe them gently with a paper towel or remove excess dirt with a brush. It is advisable to clean the mushrooms before cooking, thereby we will preserve the wonderful aroma of the dish.
2. If you add pickled mushrooms to the salad, you must first rinse them, thereby removing excess acid.
3. As for spices, here it is better not to report than to overdo it. Sour cream, garlic and herbs are best combined with chanterelles.
4. Mixing chanterelles with other types of mushrooms is undesirable.

How to cook chanterelles?

Chanterelle dishes can be prepared in a variety of ways: fry, stew, bake, cook for the winter. And how delicious it turns out mushroom soup from chanterelles! You can find his recipe below. What are the rules and features of cooking chanterelles in each of these ways?

Frying and stewing

First of all, we clean the mushrooms from dirt, wipe them with a paper towel and immediately throw them on a hot frying pan, oiled. On time, cooking will take up to half an hour. As soon as a golden crust appears on the mushrooms, add your favorite sauce.

Chanterelles fried with potatoes are very tasty. Most recipes recommend frying chanterelles and potatoes separately, in different pans, and combine them only at the very end of cooking, 5 minutes before being cooked. If this process seems too complicated for you, you can add potatoes, cut into thin cubes, to the pan approximately in the middle of cooking, about fifteen minutes after mushrooms.

Frying is the only cooking method when you can mix chanterelles with other types of mushrooms.

For stewing chanterelles are prepared in the same way as for frying. Then the chanterelles need to be darkened over low heat in their own juice. Twenty minutes later, you can add any vegetables and simmer another ten minutes, until the vegetables are ready. At the end, add salt, pepper, other seasonings to taste. As practice shows, the most delicious stewed chanterelles are obtained in sour cream.

Mushroom cooking

When cooking chanterelles, the main task is not to digest. Maximum mushrooms are boiled for 20-25 minutes from the moment of boiling. Checking the readiness of mushrooms is very simple: if they settle to the bottom, then it is time to remove from the pan.

Boiled chanterelles are rarely eaten as an independent dish, they are usually used to prepare salads, toppings for pies and various complex dishes.

Mushroom pickling

Pickled chanterelles are a wonderful decoration of a festive table in winter. At the same time, you can serve mushrooms as a separate dish, or as part of a variety of salads.

To give the mushrooms an unusual flavor, add a couple of cloves and cinnamon to the marinade.

There are several ways to pickle:

• in its natural form;
• in processed form;
• cooking directly in the marinade.

When the jars of mushrooms are ready, they must be stored in a cool place.

Chanterelles in the oven

Chanterelles cooked in the oven will delight the most demanding gourmet. Usually mushrooms are served in tandem with a side dish (rice, potatoes, pasta). Chanterelles cooked in the oven can act as a separate dish.

Cooking mushrooms in this way is so simple that even children can help you create a culinary masterpiece. Please note that the dish prepared in this way is quite substantial.

Chanterelles in a slow cooker

Chanterelles cooked in a slow cooker will retain the maximum of their useful properties. At the same time, the dish can be prepared almost without oil and spices, which will especially please supporters of a healthy diet and those seeking to lose weight. With the help of various functions of the multicooker, mushrooms in it can be cooked, fried, stewed and steamed.

There is a huge variety of chanterelle dishes, but probably the most delicious and popular are: chanterelles in sour cream, mushroom soup, spaghetti with chanterelles and mushroom salad.

A simple recipe for a delicious chanterelle soup

For cooking, we need:

• three liter pan
• fresh chanterelles
• carrot,
• bulb,
• a glass of cream
• a tablespoon of flour
• 4-5 potatoes,
• greens, salt, pepper - to taste.

Broth preparation

We clean the mushrooms from excess dirt and immerse in a pot filled with cold water. Immediately after boiling, pour the water, wash the chanterelles and pour clean, a little more than half the pot. After boiling, cook the broth for 15 minutes over low heat.

Making a gas station

Finely chop the onion, fry until golden, add the flour. Fry for 5 minutes and add the grated carrots and cream. Stew everything for 1-2 minutes.

In a pot with chanterelles, add diced potatoes and salt. Add dressing and cook the soup until the potatoes are soft, about 15 minutes. To your taste, add greens and pepper at the end.

Bon Appetit!

From chanterelles, if desired, you can cook many different dishes. But in order to make them really tasty, you need to know and follow some rules and use culinary tricks.

How to make a choice?

To make the chanterelles tasty, they must initially be of high quality. If you collect them yourself, then pay attention to the following points:

• It is not necessary to collect such mushrooms in the dry season, in which case they will be bitter, hard and dry.
• Collect chanterelles in forests remote from roads, factories and plants, as they absorb all harmful substances from the soil.
• Mushrooms collected in coniferous forests may have a specific aftertaste and be slightly bitter, as the resin secreted by the trees absorbs from the ground.

If you decide to buy mushrooms in the store, then find the date of their collection on the package (fresh chanterelles are the most delicious). Also appreciate the appearance: there should be no damage or stains on the hats and legs. Optimal sizes are medium.

Composition and benefits of chanterelles

The composition of chanterelles includes dietary fiber, amino acids, proteins, zinc, copper, manganese, as well as vitamins PP, C, A and group B.

Useful properties of such mushrooms:

• Surprisingly, worms do not start in chanterelles, which is associated with the presence of substances that repel them. And therefore, such mushrooms can be an excellent natural anthelmintic.
• This is a complete source of easily digestible protein.
• It is worth noting the anti-inflammatory properties.
• Dietary fiber improves digestion and removes toxins and toxins from the intestines.
• Chanterelles, thanks to their vitamin A content, will help maintain visual acuity and improve the condition of the mucous membranes and skin.
• Vitamins of group B will allow you to normalize all metabolic processes in the body.
• Chanterelle-based remedies are used for liver diseases such as hepatitis.

How to cook?

How to cook chanterelle mushrooms tasty and fast? There are lots of recipes, the best ones are discussed below.

First recipe

The easiest option is to simply fry the chanterelles in a pan. You will need to do this:

• a kilogram of chanterelles;
• large head of onion;
• a few cloves of garlic;
• parsley or dill;
• cooking oil (you can use both butter and any vegetable);
• salt pepper.

Process description:

1. First prepare the mushrooms themselves. They need to be washed and then cleaned and then cut, for example, with plates.
2. Chop the onion after cleaning. Garlic must be peeled and chopped using a garlic press or knife. Just chop the parsley or dill by washing and drying.
3. Melt and warm the oil well. First fry the onions on it, then add the chanterelles. Fry the two ingredients until cooked.
4. Add garlic and herbs, salt the dish and pepper. After about one minute, turn off the heat.
5. The fried chanterelles are ready!

Second recipe

You can make stunning julienne from chanterelles. List of ingredients:

• a pound of chanterelles;
• rather large onion;
• a third of a glass of fat cream;
• two tablespoons of flour;
• 100 grams of hard cheese;
• a small piece of butter;
• salt.

Cooking:

1. To begin with, you can immediately prepare all the components, so that later it will be easier for you to prepare the dish. After washing and cleaning in any way, cut the chanterelles. Peel the onion and preferably cut into thin half rings (shredder is also allowed). Grate the cheese and refrigerate.
2. Melt the butter, warm in a pan. Literally a minute on a fairly high fire, fry the onions. Next, add the chanterelles, they need to be fried until golden brown. Then reduce the heat and cook the dish for about twenty minutes.
3. Pour the cream into the pan. After five or seven minutes, add the flour, and after a few minutes, salt the ingredients and remove the container from the heat.
4. Transfer the contents to pots or coconut mosses, sprinkle with cheese and send for 10 or 15 minutes in an oven preheated to 170 degrees.

Recipe three

Cook the chanterelles with potatoes and sour cream. The ingredients would be:

• a kilogram of chanterelles;
• about 700-800 g of potatoes;
• a large onion or two small ones;
• carrot (you can not add);
• a glass of sour cream;
• oil (determine the amount yourself in the cooking process);
• any greens;
• pepper, salt.

Step-by-step instruction:

1. For your convenience, immediately prepare and grind the ingredients. After cleaning, cut the onion, for example, into half rings. Carrots are best grated, do not forget to wash. Cut the chanterelles in any convenient way. Greens should be picked or chopped.
2. In a frying pan with oil, fry the carrots and onions for several minutes, then add the potatoes. When it becomes light golden, you can add chanterelles. Next, you need to fry everything together until the components are completely ready.
3. Pour in sour cream, add the selected greens, stir everything. Now you can cover the pan and simmer the dish for at least three to five minutes.
4. Add pepper and salt, stir the contents again and boldly remove the container from the heat.

Note to the hostesses:

• Many are interested in what to do so that the chanterelles are not rubber. After heat treatment, such mushrooms can really turn out to be stiff and get an unpleasant consistency. But this can be avoided. Chanterelles should be cooked only fresh. Ideally, start cooking immediately after picking or buying recently harvested mushrooms. And if they lie even for a day, they will lose their original tenderness.
• Another possible problem is bitterness. It can be due to various reasons, but in order to eliminate it, you can soak the chanterelles in cold water for several hours. If you plan to stew them in sour cream or cream, then you can use milk for soaking, it will eliminate the unpleasant aftertaste and make the texture more tender.
• Some advise pre-boiling chanterelles in order to kill the pathogens that live in them and to ensure disinfection. But such processing can change the taste of mushrooms, for example, make them stiff, so it’s better to skip this step, especially if the chanterelles were bought in a store (they must have been grown artificially in specially prepared soil). If you collected them yourself and worry, then just pour them over with boiling water or provide full heat treatment in the cooking process.
• Chanterelles are porous, therefore it is very important to rinse them well in running water and clean before cooking to remove all contaminants.

If you don’t know what to do with the chanterelles, now you can definitely cook some interesting dishes from them.