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

For you a classic of the genre - chanterelles with potatoes, mushrooms with sour cream, as well as a delicious tender soup of chanterelles.

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

Ingredients:

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

Cooking

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

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

How to cook chanterelle mushroom soup?

Ingredients:

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

Cooking

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 the pot with boiling water to boil.

At this time, in a frying pan in a mixture of butter and refined vegetable oil, we pass chopped onions and carrots, after which we put the vegetables in soup, and fry the chanterelles in the same oil. First, let the moisture evaporate, and then a little brown the mushrooms. When the potatoes are ready, we send the frying of vegetables and mushrooms to the soup, pour in the cream and warm to a boil. In a frying pan, completely chop the chopped garlic and spread it in a boiling soup. Add salt 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;
•   - 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.

Cooking

First, chanterelles are soaked in water, after which I wash them thoroughly and boil them in salted water for twenty minutes. At this time, we prepare the potatoes, peeling them and chopping with cubes, as well as chopping the peeled onion and garlic cloves.

Now we spread the original garlic in a pan with warmed vegetable oil, let it fry a little and give our flavor, the field of which we take out with a slotted spoon and discard it. In the aromatic garlic oil, put the potatoes, and then onions and mushrooms and fry, without interfering, for about eight minutes. Next, mix the contents of the pan and fry the same amount over high heat. After that, sprinkle the food with lemon juice, add salt, pepper, stir, cover and fry over moderate heat, stirring occasionally.

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

How to fry chanterelles

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

In the pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is aromatic and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if you place them on a hot, dry surface and add fat after a while. This method gives fried chanterelles a pleasant golden color and proper frying.

Frozen chanterelles

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

Fried chanterelle recipe

There are many options for making such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with egg, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple cooking technology.

With sour cream

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

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

Ingredients:

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

Cooking method:

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

With onion

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

It is very nice to come from the forest to cook fried chanterelles with onions. They will become an amazing aromatic and delicious addition to any dish. You can use mushrooms made in this way as a snack. Adding onions will help make the taste of the product more piquant, you can add aroma with your favorite spices. The simplicity and taste of the dishes will delight guests and households.

Ingredients:

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

Cooking method:

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

With potatoes in a pan

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

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

Ingredients:

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

Cooking method:

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

For winter

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

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

Ingredients:

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

Cooking method:

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

In sour cream with onions

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

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

Ingredients:

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

Cooking method:

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

With meat

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

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

Ingredients:

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

Cooking method:

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

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

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

Video

Chanterelles are harvested from mid-autumn to early spring. All this period of time we have the opportunity to enjoy their aroma and taste. It should be noted that chanterelles contain a lot of vitamins and minerals. But in order for all these useful substances to be absorbed by our body, you should properly prepare the mushrooms.

Chanterelles are poorly digested, so they are crushed, and then they are processed. Mushrooms can be fried, salted, marinated and stewed. In all cases, they are tasty and aromatic. So, in our article we will tell you what to do with chanterelle mushrooms.

Marinating chanterelles. Recipe

To cook chanterelles, you should purchase these products:

• chanterelles - 3 kg;
• sugar - 125 g;
• vinegar 9% - 250 ml;
• water - 500 ml;
• sunflower oil - 200 ml;
• salt - 60 g;
• lavrushka, black pepper peas, cloves.

Cooking according to the recipe

Fortunately, the chanterelles have a unique ability: they have no worms. Therefore, before any treatment, they should simply be cleaned of earth, leaves and washed thoroughly under water.

So, large mushrooms are cut into several parts, and small ones are left as is. We put a pot of water on the stove and bring to a boil. Throw mushrooms and cook for about 30 minutes over medium heat. Do not forget to remove the foam.

Then we drain the water, and throw the chanterelles into a colander and rinse. Pour water into the pan again and add all the ingredients for the marinade. When the water begins to boil, let us pour the mushrooms, mix and leave to cook for 10 minutes.

In the meantime, we sterilize the jars. This can be done in the microwave. Pour boiling water into the jar and set the time to 2 minutes. After that, we take out our glass containers and place them on a clean towel in an inverted state to make the glass water.

We transfer ready chanterelles to jars and fill with marinade. Roll up. We sterilize the jars for 10 minutes. Then we turn it over and wrap it with a warm blanket until it cools completely.

That's it, our pickled chanterelle mushrooms are ready. Bon Appetit!

How to salt chanterelle mushrooms? Hot way

To the question of what to do with chanterelle mushrooms, we answer: "Salt in a hot way." For this we will need the following products:

• chanterelles - 1 kg;
• salt - 4 tsp;
• lavrushka - 8 leaves;
• garlic - 6 cloves;
• cloves, black pepper, ground pepper.

Start cooking

We carefully clean the mushrooms and wash them in water. We put a pot of water on the stove and bring to a boil. Add our forest products and all other ingredients except garlic. Cook for 20 minutes over medium heat, removing the resulting foam.

How to salt chanterelles further? We get the mushrooms with a slotted spoon and transfer to a saucepan, sprinkle with salt and pre-chopped garlic. The mixture is watered with a small amount of marinade, in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, put them in the refrigerator. After a day, mushrooms can be tasted.

We hope that we answered the question about the chanterelles. Enjoy it!

Fried red mushrooms with potatoes

Mushrooms cook quite quickly, and the taste is unforgettable. So, what ingredients do we need to prepare a dish? It:

• chanterelles - 500 g;
• potatoes (preferably young) - 800-900 g;
• garlic - 3-4 cloves;
• lemon - a quarter;
• medium bulbs - 2 pcs.;
• salt;
• black pepper.

We cook according to the recipe

To cook mushrooms, peel them and rinse thoroughly. Then soak in water for 15-20 minutes. In the meantime, boil water.

We lay the mushrooms and cook them for 20 minutes on low heat, not forgetting to constantly remove the resulting foam with garbage.

While the chanterelles are boiled, we proceed to the processing of other ingredients. Peel the potatoes, rinse and cut into cubes. Finely chop the onion. We do the same with garlic.

We put a frying pan on the stove and pour in vegetable oil. Then we spread the garlic, fry it for several minutes and remove it from the pan using a slotted spoon. We spread potatoes, chanterelles, onions and fry for 8 minutes. Then salt, pepper, season, sprinkle with lemon juice, mix, cover, reduce heat and leave to simmer until fully cooked.

Everything, our chanterelles are ready. Mushrooms and potatoes go well, try. Bon Appetit!

Cold salting of chanterelles

This procurement method is also quite used. For the recipe, we need the following ingredients:

• chanterelles - 3 kg;
• bulbs of medium size - 8 pcs.;
• garlic - 5-6 heads;
• dill umbrellas;
• salt;
• sunflower oil.

Start cooking

What to do with chanterelle mushrooms in this case? First, clean the mushrooms, and then rinse. Next, we place our forest gifts in a saucepan, pour boiling water and leave for several minutes. Then throw them in a colander. Large chanterelles cut into several parts. Chop the onion in half rings.

We sterilize the jars and lay the chanterelles in layers. Sprinkle each new layer with salt and onion. On top of the last we have finely chopped garlic. Scalp dill umbrellas with boiling water and add to each jar. We put oppression on all containers and put them in the refrigerator.

Exactly one day later, pour in each jar warmed up so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll the containers with lids and put them in a cold place.

Conclusion

What to do with chanterelle mushrooms, we decided. The main thing is to properly clean and process them before preparing these “saffron mushrooms”. Then you can get the maximum benefit and taste from the chanterelles. Enjoy it!

Chanterelles are ideal mushrooms for beginners. Immediately after purchase or collection, they can wait up to 3 days in the refrigerator for no reason whatsoever: they do not get wet, do not sour or lose their shape. In addition, chanterelles are not wormy, and they do not need to be cleaned, i.e. pre-treatment is minimal. Just lovely, not a product! And how appetizing they look on a plate! Whatever you cook with them, in a dish they always come out appetizingly neat, bright and unusually fragrant. I am of the opinion (as well as many cooks) that mushrooms should be boiled before further cooking (unless the recipe provides the opposite). This is done not only in order to reduce the time of further preparation, but just in case, for safety reasons, so to speak - boiling will relieve any infection. In general, today on the menu: chanterelle mushrooms. How to cook, how much to cook, whether it is necessary to soak them before cooking - we will talk about all this now.

Ingredients:

• chanterelles,
• mushroom boiling water,
• salt at the rate of 1 tsp. to 1.5 liters of water,
• a pinch of citric acid.

I intentionally did not indicate their quantity in the ingredients, since you can cook all your mushrooms at once. The main thing is that the cooking pot is spacious enough.

Rules for making delicious chanterelles

1. Prepare the chanterelles for cooking.

It doesn’t matter how you got the chanterelles (bought at the supermarket, on the market, or hand-picked in the forest), first of all we clean the mushrooms from leaves, twigs and other dry garbage, cut the bottom of the legs. On this, in fact, the cleaning process ends.

It is not necessary to soak the chanterelles before cooking, just rinse the mushrooms thoroughly with running water. Although some cooks still prefer to withstand chanterelles in cold water for 1-1.5 hours, believing that they turn out so gentler. During washing, the largest specimens can be (but not necessarily) cut into pieces.

2. Boil the mushrooms.

We put a pot of water on the stove, add salt to it, we throw a literal pinch of citric acid (so that the chanterelles maintain their bright, delicious color) and let it boil. After immersed in boiled water, washed mushrooms. When cooking, chanterelles (like all mushrooms) are significantly boiled, because water can be poured so that it conceals the mushrooms by about a centimeter.

Cook mushrooms at maximum heat for 20 minutes. When cooking, we leave the lid slightly open, so that the water does not run off during boiling and does not stain the stove.

When boiling, be sure to remove the foam. If you plan to boil the boiled mushrooms immediately on the table, then during cooking you can add spices and spices to your taste to the water.

If you forgot to notice the time during cooking, the degree of mushroom readiness can be determined by looking into the saucepan: the prepared mushrooms will completely sink to the bottom. Then we recline them into a colander, rinse with cold running water and let it drain.

3. What to do next with the chanterelles.

Now boiled chanterelles can be served immediately (with butter, herbs, sour cream), fried with potatoes or baked, put on soup, canned or frozen for future use. For freezing, put the mushrooms in plastic containers or plastic bags, calculating the number of mushrooms so that in each container they are per serving. Important: before freezing, try to rid the mushrooms of the liquid as much as possible.

Chanterelles are delicious and nutritious mushrooms, it is very simple to cook them, and it is a pleasure to eat. They have a very appetizing aroma, while they are low in calories, but their nutritional value is very high. Below we will talk about how to cook chanterelles.

Before you cook chanterelles, you should know that they consist of water by almost 80%, so they are very much reduced in volume during cooking. Estimate the required number of mushrooms, taking into account this fact.

"\u003e There are many ways cooking chanterellesbut the most popular dishes are fried chanterelles, stewed and chanterelle soup. They are not canned for the winter, but cooked fresh: they are very tasty and fragrant.

"\u003e Chanterelles do not need to be soaked, and it’s very easy to clean them. These amazing mushrooms can be simply taken, washed and fried. They are fried quite quickly, within 30 minutes.

"\u003e Before   cooking chanterelles,   usually,"\u003e evaporate for some time in a dry frying pan, expelling excess liquid from them. Chanterelles can be put out in this liquid, but it’s tastier  chanterelles cooked in butter with an incredibly delicate taste.

And below are some simple and tasty recipes.

Chanterelles fried in sour cream

This dish is loved for its taste, aroma, satiety and ease of preparation. Fry the chanterelles in butter (creamy, of course), and 10 minutes before cooking add a few tablespoons of sour cream (if there is no sour cream, you can take cream). The appetizer is very aromatic and hearty. It can be served either alone or with mashed potatoes, fried or boiled potatoes, boiled rice, buckwheat or fried cabbage. In the process of frying, you can add lava leaf, garlic, allspice and greens: parsley, basil, dill.

Chanterelle soup

The basic procedure for preparing chanterelle soup: first, fry the chanterelles with onions and carrots, then throw them into the water, and put the potatoes last. This is the basis, but on it, as a constructor, you can collect various varieties of chanterelle soup. You can create your own unique soup recipe yourself if:

• instead of ordinary water, take chicken or meat broth;
• instead of water or broth, take milk or cream (there will be creamy soup);
• fry mushrooms with onions and carrots in sour cream;
• add your favorite spices and herbs;
• add vegetables: broccoli, cabbage, bell pepper, green beans (there will be diet vegetable soup);
• you will fry the onions and carrots separately from the chanterelles, and then chop the onions, carrots and boiled potatoes in a blender - you get soup puree;
• add some grated processed cheese to the broth - you will get cheese soup (2-3 cheese - light cheese soup, 5-6 cheese - thick cheese cream soup).

Fried chanterelles for the winter

When you eat fragrant fried chanterelles, you involuntarily start thinking about how cook chanterelles  in the winter. There is a little secret. Thoroughly fry the mushrooms in oil (this time vegetable), you can even without salt, put them in portion containers or plastic bags and send them to the deep freezer for deep freezing. When you want to taste delicious fried chanterelles, defrost the mushrooms (it is better not to do it in the microwave, but at room temperature) and fry in butter for 15- 20 minutes.

Bon Appetit!