Women's Tips

Chanterelle dishes: recipes with photos

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To chanterelle turned out delicious, they must first 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, tough and dry.
  • Collect chanterelles in forests away from roads, factories and plants, as they absorb all the harmful substances from the soil.
  • Mushrooms collected in coniferous forests can have a specific flavor and have a bit of bitterness, since the resin released by the trees will be absorbed 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: no damage or stains on the caps and legs should not be. The optimal sizes are medium.

The composition and benefits of chanterelles

Chanterelles are composed of 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 due to the presence of substances that scare them away. And therefore, these mushrooms can be an excellent natural anthelmintic agent.
  • This is a complete source of easily digestible protein.
  • It is worth noting anti-inflammatory properties.
  • Dietary fiber improves digestion and removes toxins and slags from the intestines.
  • Chanterelles due to their vitamin A composition will help preserve visual acuity and improve the condition of the mucous membranes and skin.
  • B vitamins will help to normalize all metabolic processes occurring in the body.
  • Chanterelle products are used for liver diseases such as hepatitis.

First recipe

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

  • a kilo of chanterelles,
  • big head of onions,
  • a few cloves of garlic,
  • parsley or dill,
  • oil for frying (it is possible to use both butter, and any vegetable),
  • salt pepper.

  1. First prepare the mushrooms yourself. They need to be washed and then cleaned and then cut, for example, with plates.
  2. Shred the onion after peeling. Garlic must be cleaned and chopped with a garlic press or knife. Parsley or dill just chop, washing and drying.
  3. Melt and warm the oil well. First, fry the onions on it, then add the chanterelles. Cook the two components until tender.
  4. Add garlic and herbs, salt and pepper. After about one minute, turn off the heat.
  5. Grilled chanterelles are ready!

Second recipe

Chanterelles can be cooked stunning julienne. List of ingredients:

  • half a kilo of chanterelles,
  • rather large onion
  • a third cup of heavy cream,
  • two tablespoons of flour,
  • 100 grams of hard cheese
  • a small piece of butter,
  • salt.

  1. For a start, you can immediately prepare all the ingredients, so that later it would be easier for you to prepare the dish. Chanterelles after washing and cleaning in any way cut. Onions should be cleaned and preferably cut into thin half-rings (shredding is allowed). Cheese rub and send in the refrigerator.
  2. Melt the butter, heat it in a skillet. Just a minute on a fairly high heat fry onions. Next, add the chanterelles, they need to fry until golden. Then reduce the fire 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. Move the contents into pots or cocottes, sprinkle with cheese and send for 10 or 15 minutes to the oven preheated to 170 degrees.

Third recipe

Cook chanterelles with potatoes and sour cream. The ingredients will be as follows:

  • a kilo of chanterelles,
  • about 700-800 g 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 process of cooking),
  • any greens
  • pepper, salt.

  1. For your convenience, immediately prepare and grind the ingredients. Onion after peeling, cut, for example, half rings. Carrots are best grated, do not forget to wash. Chanterelles cut in any convenient way. Greens should be picked or chopped.
  2. In a pan with butter, fry for a few minutes the carrot and onion, then add the potatoes. When she gets a light golden, you can add chanterelles. Next, you need to fry everything together until the components are ready completely.
  3. Pour in the 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 safely remove the container from the fire.

Useful tips

Note hostess:

  • Many are interested in what to do so that chanterelles are not rubber. After heat treatment, these mushrooms can really get tough and get an unpleasant consistency. But this can be avoided. Chanterelles should be cooked only fresh. Ideally, start cooking immediately after picking or buying freshly harvested mushrooms. And if they lie down for at least a day, they will lose their original tenderness.
  • Another possible problem is bitterness. It may be due to various reasons, but to eliminate it, you can soak chanterelles in cold water for several hours. If you plan to extinguish them in sour cream or cream, then you can use milk for soaking, it will eliminate the unpleasant taste and make the texture more tender.
  • Some people advise boiling chanterelles in advance to kill the pathogenic microorganisms that live in them and to ensure disinfection. But such processing can change the taste qualities of mushrooms, for example, make them tough, so it is better to skip this stage, especially if chanterelles are bought in a store (they were probably grown artificially in specially prepared soil). If you collected them yourself and are worried, then just boil them or provide a complete heat treatment during the cooking process.
  • Chanterelles are porous, so it is very important before cooking to wash them well in running water and clean them to remove all contaminants.

If you do not know what to do with chanterelles, now you can definitely cook some interesting dishes from them.

Salad "Round Dance"

  • 430 g of pork,
  • 230 g pickled barrel cucumbers,
  • 1 bulb,
  • 180 g pickled chanterelles,
  • 5 boiled chicken eggs,
  • 7 pieces cherry
  • half a bunch of dill and parsley,
  • salt,
  • mayonnaise,
  • vegetable oil.

Put the marinated washed mushrooms in a colander. Wait until excess fluid is drained from them.

Onion head cut into miniature straws, fry in a well-heated vegetable oil to transparency, cool. Grind boiled pork cubes. Also chop pre-boiled and cooled eggs.

In a large bowl combine all the prepared components. Stir, salt and season with mayonnaise. Put a snack slide on a beautiful flat dish. Around her place the pieces of pickled cucumbers, whole or sliced ​​in half cherry. Complement the composition with fresh herbs.

Warm salad "Mushroom" with chicken

  • 120 g chanterelles,
  • 120 g of white mushrooms,
  • 120 g fresh champignons,
  • 1 tbsp. l ghee,
  • 2 large chicken fillets,
  • 80 ml of fresh lemon juice,
  • 1 white onion,
  • 130 g medium sour cream,
  • 80 ml of white dry wine,
  • 4 cooked quail eggs,
  • 1 pinch of ground nutmeg,
  • salt.

Rinse all mushrooms, dry them with paper towels, chop randomly. Chanterelles are best divided simply by pulling the legs out of their caps. Sprinkle all the mushrooms with lemon juice.

Boil chicken breast fillets until ready. Chilled meat cut into miniature cubes. Fry them in melted butter. When the chicken is reddened, add to it an arbitrarily chopped onion. Prepare components until transparent.

When the onions are ready, add all the mushrooms to the pan. Extinguish 6 -7 minutes. Add sour cream, salt, all spices, white wine. When the alcohol is completely evaporated, you can remove the container from the fire.

Put pieces of boiled quail eggs into the salad. Mix the ingredients well and serve treats to the table.

Tomatoes stuffed with chanterelles

  • ½ kg of fresh or frozen chanterelles,
  • 1 bulb,
  • 6 boiled eggs
  • 3 large ripe tomatoes,
  • 1 fresh cucumber,
  • refined oil,
  • mayonnaise,
  • fine salt.

Prepare the mushroom filling:

  1. Cook chanterelles.
  2. Fry them in a skillet with onion cubes.
  3. Salt, cool and send to blender.
  4. Add pre-boiled and cooled eggs.
  5. Grind the mass until smooth, fill with mayonnaise.

Tomatoes cut in half. Spoon remove the soft part from the middle and cut it into tiny pieces. Mix the "insides" of tomatoes with pasta from a blender. Fill the remaining tomato "baskets" with the filling.

Cut cucumber into thin slices. Collapse them and use to decorate this simple but tasty snack.

Chanterelle Omelet

  • 40 g smoked sausage,
  • 60 g marinated chanterelles,
  • 2 table eggs,
  • 3 tbsp. l milk
  • 25 g butter,
  • 30 g of Gouda cheese,
  • salt.

Mushrooms cut plates. Chop the sausage into cubes. Fry both ingredients together in melted butter until desired. You can only slightly sweat the products or make them crispy.

In a separate bowl, let loose the eggs with milk. Salted. Pour the mixture onto a separate, oiled griddle. Wait until she grabs a little. Spread the sausage-mushroom roast on top. Top generously sprinkle with grated cheese filling.

Use a spatula to fold the two halves of an omelet. Warm it until melted cheese. Serve hot for breakfast or dinner.

Pasta with chicken and chanterelles

  • 270 g pasta in the form of bows,
  • 180 g of fresh chanterelles,
  • 1 chicken breast,
  • 1 onion,
  • 2 garlic cloves,
  • 1 tbsp. heavy cream,
  • 30 g Parmesan,
  • salt,
  • a mixture of peppers,
  • olive oil.

Heat olive oil in a skillet. Fry on it finely chopped garlic and onions. Add small pieces of chicken breast. Cook the ingredients together for another 5 to 7 minutes.

Add chanterelles. Stir products. Continue cooking on low heat for a quarter of an hour. Parallel to cook stew pasta. Leave them in the water until half ready.

Pour in a saucepan to roast the cream. Add the peppers and salt. Heat the mass for a couple of minutes, add the paste. Stir and leave to infuse for 3-4 minutes.

Arrange the dishes on plates. Sprinkle with grated parmesan and optionally chopped fresh herbs.

You can serve the finished pasta and sauce of mushrooms and chicken separately, mixing them already in the plate.

Delicate Mushroom Cream Soup

  • 230 g fresh or frozen chanterelles,
  • 1 large carrot,
  • 3 - 4 potatoes
  • 2 small onions,
  • 1 tbsp. medium cream,
  • 1 tbsp. l sifted flour,
  • fat for roasting,
  • salt,
  • spice.

Chanterelles completely immersed in boiling water. Cook for 15 minutes. Change the water, bring it to a boil. Put potatoes into the pan.

While the food is boiling, fry grated carrot and onion cubes in a small skillet. After a couple of minutes, add flour to them. Continue cooking until golden last. Pour cream into the pan. Add spices, salt. Boil the mixture over low heat.

Transfer the mixture to the mushrooms and potatoes. Wait until the soup boils. Turn off the heating plate. Let the dish stand for a quarter of an hour under a lid and pour into plates.

Chanterelle and Champignon Soup

  • 330 g frozen chanterelles,
  • 180 g fresh champignons,
  • 1 large carrot,
  • 4 - 5 potatoes
  • 1 red onion
  • salt,
  • 2 liters of filtered water
  • 40 g butter,
  • spice.

Pour the water into a small saucepan. There also send the potatoes, cut into small cubes. Immediately salt the future broth, add any spices to it.

Peel carrots and grate large. Chop the onion into tiny pieces.

In a skillet, melt the butter. Pour the prepared vegetables into it. Fry the onions with carrot until soft and lightly ruddy. Send thin plates of champignons there for 7-8 minutes.

Chanterelle rinse well. Send to pot with potatoes. After 20-25 minutes tv soup move fry from the pan. Boil the dish for about half an hour. Dolevit. If desired, sprinkle the soup with chopped fresh herbs.

Chicken Terrine with Chanterelles

  • 850 g chicken breast fillet,
  • 1 selected chicken egg,
  • 350 g chanterelles,
  • 1 medium onion,
  • 1 bunch of green onions,
  • salt,
  • spice mix for chicken.

Wash chicken meat, dry it. Mix with large pieces of onion. Send to a special nozzle blender or mince. Mix the minced meat with chopped green onions, spices, and salt. Beat a raw egg into it.

Last add to the mass very finely chopped chanterelles. Stuffing stuffed in a long oval or rectangular shape. Install it in another container filled with water. Put the whole structure in the oven for 70 minutes. Cook at 180 - 190 degrees.

Ready terrine cut into pieces. Serve with sour cream and garlic sauce.

Potato nests with chanterelles

  • 250 g of mushrooms (chanterelles),
  • 1 large bulb onion,
  • 5 - 6 potatoes
  • refined oil,
  • salt,
  • milk and butter for mashed potatoes,
  • spice mix.

Cook potatoes until tender. Puree. In the process of salt and add to taste the softened butter, warm milk, spices.

Chanterelles pour into the pan. Add to them small cubes of onions. Salt the stuffing and fry it until tender and ruddy on heated vegetable oil.

Puree deposited on a baking sheet, covered with oiled parchment, using a pastry bag in the form of nests. Put onion and mushroom stuffing in the middle of the blanks.

Bake the dish for 8 to 9 minutes in the oven at medium temperature. Serve as a side dish or main course.

Eggplant with chanterelles in the oven

  • 3 medium eggplants,
  • 2 red sweet bell peppers,
  • 1 bulb onion,
  • 90 g marinated chanterelles,
  • 90 g semi-hard cheese
  • salt,
  • spices for vegetables,
  • vegetable oil,
  • mayonnaise on quail eggs.

All eggplants should be thoroughly washed, cut off the skin and chop the vegetables into large strips. Fry in heated vegetable oil on all sides. The whole process will take 10 - 12 minutes. During this time, eggplants should not soften too much and turn into a porridge. At the very end, salt the vegetables and sprinkle with spices.

Put the hot eggplants in the oiled baking dish. From above generously pour vegetables with mayonnaise.

Place the onion rings and bell peppers on the eggplant sticks. Salted vegetables. Add mayonnaise again.

Put the pickled chanterelles. Cover all ingredients with grated cheese.

Preheat the oven to 190 - 200 degrees in advance. Put into it a form with vegetables and mushrooms. Bake the dish for about half an hour without coating. The finished treat cut into portions and serve as the main hot.

Chanterelle pies

  • 4 tbsp. first-class flour,
  • 330 ml of medium kefir,
  • 3 eggs (2 boiled + 1 raw),
  • 70 ml of medium fat sour cream,
  • 1 tbsp. l sugar,
  • 350 g white cabbage,
  • 300 g fresh or frozen chanterelles,
  • rock salt,
  • 6 tbsp. l vegetable oil
  • 1 tsp baking soda,
  • vinegar or lemon juice to quench,
  • 1 onion.

Rinse the mushrooms and chop very finely. Chop the peeled onion in miniature cubes. Fry the onion slices with chanterelles on half of the vegetable oil.

Finely chop fresh cabbage. Mash her hands. Add to mushrooms. Simmer the stuffing together until the cabbage is completely cooked. Pour boiled eggs into small cubes. Salt the stuffing.

  1. Sift flour from a high distance.
  2. Add sugar, salt.
  3. Pour into the dough polluted with vinegar or lemon juice soda, as well as the remaining butter and kefir.
  4. Knead homogeneous dough.
  5. Leave for half an hour in a place without drafts.

Roll out the finished dough, divide it into equal pieces. Each knead in a tortilla, stuffed mushroom mass. Pinch edges tightly.

Put the pies on the oiled baking sheet. Brush with beaten egg. Bake in the oven at high temperature until golden.

This delicious recipe can be changed. For example, instead of cabbage use potatoes or rice for the filling.

"Chanterelles in Leningrad"

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Ingredients: 600 grams of chanterelles, 4-5 potatoes, 2 onions, 300 grams of sour cream, vegetable oil, fresh greens, spices

Cut potatoes and put them in a saucepan, cook for 10-15 minutes. At this time we cut onions, chanterelles and fry them in oil, salt. After the liquid from the mushrooms evaporates, fry the chanterelles for another 10-15 minutes. We generously add sour cream to the pan, continue to simmer for 10 minutes, then lay out the potatoes. Before serving, add fresh herbs (dill, parsley), if necessary, salt and spices. On the smell at the table should already gather all family members, so hurry with the flow.

Chanterelle soup with melted cheese

Ingredients: 400 grams of chanterelles, 100 grams of processed cheese, 2 potatoes, 2 carrots, 20 grams of butter, green onions, fresh greens, salt to taste.

Cook for 15 minutes, washed chopped chanterelles on moderate heat. At this time, fry in butter green onions and carrots, crushed on a grater. Add diced potatoes to the chanterelle pan. When the potatoes are almost ready, add fried onions and carrots, salt and melted cheese to the soup. After boiling, remove the soup from the stove, add fresh herbs. When serving, you can decorate the dish with white bread croutons.

Tip: for cooking it is better to use soft melted cheese, which dissolves faster in the soup, or cut it into small pieces, pour in mushroom broth in a separate container, and put on the stove until the cheese disperses. After that, the broth can be poured into the main pan.

Revuelto with chanterelles

Ingredients: Several slices of baguette, 200-300 grams of chanterelles, onions, egg, olive oil, a pair of garlic cloves, paprika

Fry finely chopped onion and garlic in olive oil. When the ingredients have become transparent, add the chopped chanterelles to them, salt and pepper. After a few minutes, pour all of the beaten eggs and leave the curd in the pan for another 3-4 minutes. At this time, cut the baguette, fry it.

We spread the omelet slices on the prepared baguette. Before serving, you can decorate the snack with a sprig of fresh greens.

Preliminary preparation of mushrooms

Chanterelles, like other mushrooms, should be cleaned immediately after collection or purchase. If the mushroom hunt was carried out in the rain, the “harvest” should first be dried, laid out on a table covered with a cloth and wait until it is completely dry.

During growth, the mushrooms absorb a lot of water, which is then given during heat treatment. Therefore, it is better to clean them dry. First cut the roots, then carefully scraped the ground, if it is available. If the chanterelles have broken edges, they should be carefully trimmed. Using a dry cloth, folded corner, or a brush, pass over the plates and between them, removing dust and dirt.

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

It is categorically impossible to use plastic bags, because in them the mushrooms "choke" and grow moldy.

How to cook chanterelles: attention to deception

Recycling chanterelles, pay attention to the bottom of the cap. In this plate dense, smooth and go into the leg. False chanterelles have no aroma, the plates do not pass into the leg and also branch. In principle, now scientists have begun to attribute the “snag” to false-poisonous mushrooms and are allowed to be eaten, although they were previously classified as poisonous.

Chanterelle salad with chicken fillet

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 the mushrooms themselves. For this amount, take 0.1 g of chicken fillet (or any other cooked meat), one carrot and onion. 2-3 garlic cloves and 5-6 arrows, salt and pepper to taste, and fresh greens, previously chopped, are used as seasonings. 1 tbsp. l will be sufficient.

Salad preparation process:

  1. Mushrooms, it is important to thoroughly rinse to clean from dust and dirt, and cut into small pieces. If you come across small instances - use entirely. Prepared mushrooms are sent to the pan and fried over medium heat until excess moisture is evaporated. Do not forget to salt.
  2. Meanwhile, the rest of the vegetables are washed, cut: carrot slices, onions - half rings, garlic arrows into several parts, slices - thin plates. To the mushrooms pour in a little sunflower oil, add the cut vegetables and fry until soft.
  3. To the prepared vegetables add chopped boiled meat, mix and fry for 1-2 minutes. Spread on a plate, pepper, salt, if necessary, sprinkled with chopped greens and served to the table.

How tasty to cook chanterelles in French

The dish has a delicate creamy taste. In addition, it is low-calorie, easy and quickly prepared. Such a snack can be safely served to guests at the table.

If you have already prepared a dish, you can add a fresh touch to it: sprinkle with grated cheese and send them to the oven for a few minutes until the cheese is melted and the looking mushrooms will not become crispy.

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

Starts cooking:

  1. Mushrooms are carefully prepared and boiled in boiling water for a quarter of an hour. After recline in a colander and allowed to drain water. Next, shift to a heated pan with vegetable oil and fry.
  2. Pour the flour and, after frying for a few minutes, pour in the sour cream. The contents of the pan stew until thick. Do not forget the spices. For example, Proven herbs are well suited to the dish.
  3. Add greens, put in plates and serve to the table.

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

Chicken Soup with Chanterelles

But how to cook the chanterelle soup? We offer a variant of chicken base with fillet slices. Very tasty and original dishes. It is nourishing, rich. Something in between the first and second course. And most importantly - the thickness of the soup, you can vary yourself.

0.2 grams of chanterelles are enough to make a fuss Soup is designed for 3-4 servings. Additional foods will require 2 chicken breasts and 0.2 kg of any noodles. To underline the taste used spices and chopped greens.

Vermicelli can be replaced with spaghetti or other pasta.

  1. Chanterelles are pre-prepared, put into the pan and boiled until half cooked. Chicken fillet is also boiled in half, but in another saucepan. Boiled mushrooms cut into small pieces and sent to a preheated pan to fry in a small amount of oil.
  2. Chicken fillet is cut into small pieces, rubbed with spices and salt and sent to the mushrooms to fry until golden brown.
  3. Boil the noodles and spread in the pan. Lightly fried until the pasta is fried and poured water. How much should be decided according to your taste. Love more thick - pour a little water, I swill more. Do not forget to add spices. The dish is ready when it boils twice.

Fry chanterelles - video

Now you know how to cook chanterelles. By adopting 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.

Dish made from chanterelles with sour cream in a pan

A dish made of chanterelles with sour cream in a pan is simple and accessible to everyone. You can cook it every day, because it never gets bored.

  • 1 kg of chanterelles,
  • 4 onions,
  • 300 ml sour cream,
  • Salt - to taste
  • 1 tsp black pepper,
  • 2 tbsp. l chopped parsley,
  • Vegetable oil.
  • The recipe for cooking a simple chanterelle dish is described in stages.

    1. Chanterelles to sort, wash, cut off the tips of the legs and put in a dry hot frying pan.
    2. Fry until liquid evaporates and add vegetable oil.
    3. Continue frying for 10 minutes, add onion sliced ​​in half rings and continue frying until golden brown.
    4. Add salt and pepper, mix, pour sour cream and mix again.
    5. On a slow fire under a closed lid, simmer the mushrooms in sour cream for 15 minutes.
    6. Sprinkle with chopped greens, mix, turn off the heat and leave the frying pan on the stove for 7-10 minutes to infuse.

    Recipe for frozen chanterelle and cheese dishes

    Very tasty is a dish made from frozen chanterelles according to the recipe. A simple potato casserole with mushrooms and cheese will decorate even a festive table.

    • 1 kg of boiled potatoes “in uniform”
    • 800 g frozen chanterelles,
    • 200 ml of cream
    • 3 eggs,
    • 300 g of hard cheese
    • 1 onion head,
    • 3 cloves of garlic,
    • Vegetable oil,
    • 1 tsp mixture of ground peppers.

    A simple dish of chanterelles is prepared according to the recipe from the photo.

    Potatoes, boiled until half cooked, peel and cut into slices.

    Frozen pre-thawed mushrooms, cut into slices, crush the garlic cloves with the back of a knife.

    Peel the onions, cut into half rings, rub the hard cheese on a large grater.

    Pour 3-4 tbsp into the pan. l vegetable oil, put the garlic, fry 1 min. and clean.

    Pour the onion half rings, fry to a transparent state and enter the mushrooms.

    Fry for 15 minutes, stirring constantly, then at the end add salt and pepper.

    Beat eggs with salt and a mixture of ground peppers to a uniform consistency.

    Add cream, grated cheese and whisk.

    Put the potato slices into a heatproof form, then a layer of mushrooms with onions and pour over the cheese sauce.

    Put the form in a preheated oven and bake at 180 ° C for 40 minutes, until a brown crust appears on the surface of the casserole.

    Serve this dish with a vegetable salad or canned vegetables.

    Recipe for cooking marinated chanterelle dishes

    The snack of marinated chanterelles has a special savory taste. It is usually prepared for festive meals for strong drinks.

    • 500 g chicken fillet,
    • 300 g marinated chanterelles,
    • 1 purple onion,
    • 1 PC. carrots
    • Vegetable oil - for frying,
    • Mayonnaise,
    • Salt and black pepper,
    • 2 sprigs of green parsley.

    The recipe for cooking pickled chanterelles is quite simple, you need to follow the step by step description.

    1. Chicken fillet is washed, laid in boiling water with the addition of salt and bay leaf.
    2. On medium heat, boil until cooked, left in water until it cools completely.
    3. Then removed, wiped with a paper towel and cut into thin slices.
    4. Onions and carrots are peeled, chopped: onions medium half-rings, carrots into strips.
    5. Roasted in vegetable oil until golden brown and laid out on a paper towel to absorb excess oil.
    6. Pickled chanterelles are washed in cold water and cut into thin cubes.
    7. Mixed fillet, mushrooms, carrots and onions, mixed.
    8. Ground black pepper is poured and salt to taste, mayonnaise is poured and mixed until smooth.
    9. When serving, decorate the salad with a sprig of green parsley.

    Chanterelle main course with meat cooked in a slow cooker

    If you want to cook something delicious for lunch and have a slow cooker in the kitchen, we offer a great alternative to the second dish of chanterelles - meat with mushrooms.

  • 700 grams of pork,
  • 800 g boiled chanterelles,
  • Salt - to taste
  • 100 ml of water + 1 tbsp. water,
  • ½ tbsp. l favorite spices
  • ½ tsp black pepper powder.
  • It is quite simple to prepare a chanterelle mushroom dish, because the main process will be the multicooker.

    1. Prepare the meat: wash, dry and cut into portions.
    2. Put the multicooker in the bowl, turn on the Baking or Frying program for 20 minutes, pour in the water beforehand.
    3. Mushrooms cut into several pieces and add to the slow cooker.
    4. Salt, pepper, add your favorite spices and mix.
    5. Re-enable “Frying” mode for 15 minutes.
    6. After the mushrooms and meat have browned, you should turn on the mode “Quenching” for 40 minutes, pour in 1 tbsp. water and wait for the end of work signal.
    7. Serve hot with any side dish.

    Dish of chanterelles with meat, baked in pots

    A dish of chanterelles with meat, baked in pots, will be an excellent treat and will delight your household. Even a festive table will decorate hearty, fragrant and tasty dishes.

    • 1 kg of boiled chanterelles,
    • 3 onions,
    • 4 garlic cloves,
    • 100 g of green onions,
    • 300 g of cheese and sour cream,
    • Vegetable oil,
    • 4 tbsp. l butter,
    • Ground black pepper and salt - to taste.

    Cooking a chanterelle mushroom dish in a pot.

    1. Chop chanterelles into pieces, fry in a frying pan in vegetable oil with onion half rings and diced garlic until liquid evaporates.
    2. Transfer to a separate bowl, add chopped green onions, salt and pepper, mix.
    3. Coat the inside of the pots with butter, put mushrooms.
    4. Pour sour cream, put the grated cheese on top and close the lids.
    5. Preheat the oven to 180 ° C, put the pots and bake for 40-50 minutes.

    Dry chanterelle recipe with potatoes and onions

    Very tasty is the first dish of dry chanterelles. Mushroom soup will surprise and delight your loved ones with its unique and rich aroma.

  • 2 liters of water
  • 200 grams of potatoes
  • 100 g carrots,
  • 30-40 g dried chanterelles,
  • 70 g white onions,
  • Salt - to taste
  • 2 tbsp. l crushed greens
  • Bay leaf and 5 black peppercorns.
  • The recipe for preparing a dish of dry chanterelles is described in stages, which the young hostess can handle.

    1. Soak dry chanterelles at night in warm milk, then squeeze and cut into cubes.
    2. Put in boiling water and cook for 20 minutes on low heat.
    3. Peel potatoes and onions and carrots and chop them into cubes (smaller carrots and onions).
    4. Pour to the mushrooms and cook over low heat until vegetables are fully cooked.
    5. Add salt to taste, add all spices, mix and boil for 2-3 minutes.
    6. Before serving, pour into a la carte plates and decorate with greens.

    Dietary dish of boiled chanterelles with rice

    In Russian cuisine there are many recipes for cooking chanterelle diets, one of which is pilaf.

    • 1 tbsp. rice,
    • 2 tbsp. water,
    • 400 g boiled chanterelles,
    • 8 cloves of garlic,
    • 100 g carrots,
    • 200 g onions,
    • 5 tbsp. l vegetable oil
    • Spices and salt - to taste.

    A dish of boiled chanterelles in the form of pilaf is prepared according to the following recipe:

    1. Vegetable oil is added to a deep stewpot, heated.
    2. The onion crushed by cubes is poured, in a few minutes the carrots cut into strips are poured.
    3. It is fried until soft, then chopped chanterelles are introduced.
    4. Roast on medium heat until ruddy with constant stirring so that there is no burning.
    5. The rice is washed several times and decanted through a sieve.
    6. It is put in a saucepan, salt and spices are added, as well as whole and unpeeled garlic cloves.
    7. Hot water is poured in after 5 minutes. the saucepan is covered with a lid, the fire is set to minimum, and the dish is cooked for 20 minutes.
    8. The fire is turned off, the saucepan is left on the stove so that the pilaf will infuse for 20 minutes.
    9. Folds up the dish in hot form in a la carte plates and served to the table.

    Dish of fresh or salted chanterelles with potatoes and onions

    Cooking chanterelle mushrooms with the addition of potatoes is a completely simple process. Try to make it once and find out how tasty and satisfying the dish is.

    • 800 g potatoes
    • 4 onions,
    • 700 g chanterelles,
    • 1/3 tsp cumin,
    • Salt,
    • 40 ml of vegetable oil,
    • 30 ml of ghee,
    • 8-10 black peppercorns.

    The second dish of chanterelles with potatoes is prepared according to the step by step description.

    1. Mushrooms, wash and boil with cumin and pepper for 20 minutes., Drain in a colander and cut into strips.
    2. Peel potatoes, wash, chop and put on a kitchen towel.
    3. Heat the melted butter in the pan, put the mushrooms and fry until golden brown.
    4. Add chopped onion half rings and, stirring, fry until golden brown.
    5. Heat the vegetable oil in another pan, put the potatoes out and fry until done.
    6. Add mushrooms and onions to potatoes, mix, salt and fry over medium heat for 5 minutes.
    7. It is worth saying that you can make changes to the recipe. So, the dish can be made from salted chanterelles, which will give it a new flavor. In this case, the cooking process differs only in that salted mushrooms should not be boiled.

    Dish of fresh chanterelles with garlic

    What dish can be cooked from chanterelles freshly brought from the forest to make it tasty and satisfying? If there is complete confidence that the mushrooms are edible and the false counterpart has not crept in to them, then chanterelles can be cooked without boiling. It is enough just to fry them in olive oil.

    • Lettuce leaves
    • 500 g of fresh chanterelles,
    • 2 tbsp. l olive oil,
    • 1 tbsp. l butter,
    • 2 tbsp. l lemon juice
    • 2 cloves of garlic,
    • Parsley,
    • 100 g of hard cheese.

    Refueling:

    • 3 tbsp. l olive oil,
    • 2 tsp. white wine vinegar,
    • 1 tsp Balsamic vinegar,
    • Salt and ground black pepper - to taste.

    A dish of fresh chanterelles is prepared according to the proposed step-by-step recipe.

    1. Chanterelles are well washed under running water and spread in preheated butter and olive oil.
    2. Add diced garlic and fry for 10 minutes. on high heat.
    3. Salt, add chopped parsley, lemon juice, mix and fry for 20 minutes. on minimal heat.
    4. Make a dressing by mixing olive oil, white wine vinegar, balsamic vinegar, as well as salt and black pepper to taste.
    5. Spread lettuce leaves in a flat salad bowl, pour it over water and hot mushrooms are laid out, sprinkled with cheese grated on a large grater.

    Interesting and tasty chanterelle dishes

    Chanterelles, if desired, you can cook a lot of different dishes. But in order to get them really tasty, you need to know and follow some rules and use culinary tricks.

    How to make a choice?

    To chanterelle turned out delicious, they must first 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, tough and dry.
    Collect chanterelles in forests away from roads, factories and plants, as they absorb all the harmful substances from the soil.
    Mushrooms collected in coniferous forests can have a specific flavor and have a bit of bitterness, since the resin released by the trees will be absorbed 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: no damage or stains on the caps and legs should not be. The optimal sizes are medium.

    The composition and benefits of chanterelles

    Chanterelles are composed of 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 due to the presence of substances that scare them away.And therefore, these mushrooms can be an excellent natural anthelmintic agent.
    This is a complete source of easily digestible protein.
    It is worth noting anti-inflammatory properties.
    Dietary fiber improves digestion and removes toxins and slags from the intestines.
    Chanterelles due to their vitamin A composition will help preserve visual acuity and improve the condition of the mucous membranes and skin.
    B vitamins will help to normalize all metabolic processes occurring in the body.
    Chanterelle products 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 for this:
    a kilo of chanterelles,
    big head of onions,
    a few cloves of garlic,
    parsley or dill,
    oil for frying (it is possible to use both butter, and any vegetable),
    salt pepper.
    Process description:
    First prepare the mushrooms yourself. They need to be washed and then cleaned and then cut, for example, with plates.
    Shred the onion after peeling. Garlic must be cleaned and chopped with a garlic press or knife. Parsley or dill just chop, washing and drying.
    Melt and warm the oil well. First, fry the onions on it, then add the chanterelles. Cook the two components until tender.
    Add garlic and herbs, salt and pepper. After about one minute, turn off the heat.
    Grilled chanterelles are ready!

    Chanterelles can be cooked stunning julienne. List of ingredients:
    half a kilo of chanterelles,
    rather large onion
    a third cup of heavy cream,
    two tablespoons of flour,
    100 grams of hard cheese
    a small piece of butter,
    salt.
    Cooking:

    For a start, you can immediately prepare all the ingredients, so that later it would be easier for you to prepare the dish. Chanterelles after washing and cleaning in any way cut. Onions should be cleaned and preferably cut into thin half-rings (shredding is allowed). Cheese rub and send in the refrigerator.
    Melt the butter, heat it in a skillet. Just a minute on a fairly high heat fry onions. Next, add the chanterelles, they need to fry until golden. Then reduce the fire and cook the dish for about twenty minutes.
    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.
    Move the contents into pots or cocottes, sprinkle with cheese and send for 10 or 15 minutes to the oven preheated to 170 degrees.

    Third recipe
    Cook chanterelles with potatoes and sour cream. The ingredients will be as follows:
    a kilo of chanterelles,
    about 700-800 g 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 process of cooking),
    any greens
    pepper, salt.
    Step-by-step instruction:
    For your convenience, immediately prepare and grind the ingredients. Onion after peeling, cut, for example, half rings. Carrots are best grated, do not forget to wash. Chanterelles cut in any convenient way. Greens should be picked or chopped.
    In a pan with butter, fry for a few minutes the carrot and onion, then add the potatoes. When she gets a light golden, you can add chanterelles. Next, you need to fry everything together until the components are ready completely.
    Pour in the 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.
    Add pepper and salt, stir the contents again and safely remove the container from the fire

    Note hostess:
    Many are interested in what to do so that chanterelles are not rubber. After heat treatment, these mushrooms can really get tough and get an unpleasant consistency. But this can be avoided. Chanterelles should be cooked only fresh. Ideally, start cooking immediately after picking or buying freshly harvested mushrooms. And if they lie down for at least a day, they will lose their original tenderness.
    Another possible problem is bitterness. It may be due to various reasons, but to eliminate it, you can soak chanterelles in cold water for several hours. If you plan to extinguish them in sour cream or cream, then you can use milk for soaking, it will eliminate the unpleasant taste and make the texture more tender.
    Some people advise boiling chanterelles in advance to kill the pathogenic microorganisms that live in them and to ensure disinfection. But such processing can change the taste qualities of mushrooms, for example, make them tough, so it is better to skip this stage, especially if chanterelles are bought in a store (they were probably grown artificially in specially prepared soil). If you collected them yourself and are worried, then just boil them or provide a complete heat treatment during the cooking process.
    Chanterelles are porous, so it is very important before cooking to wash them well in running water and clean them to remove all contaminants.
    If you do not know what to do with chanterelles, now you can definitely cook some interesting dishes from them.

    Recipe for cooking chanterelles in sour cream

    Mushrooms and cream sauces are the perfect combination, which is why we decided to start the list of recipes with a classic dish - chanterelles in sour cream. You can serve ready-made mushrooms with any vegetable side dishes, pasta or bake in the manner of a julienne.

    • butter - 55 g,
    • olive oil - 35 ml,
    • dry white wine - 65 ml,
    • onions - 115 g,
    • garlic - 3 cloves,
    • sour cream - 115 g,
    • a pinch of nutmeg,
    • chanterelles - 490 g,
    • a pinch of dried oregano.

    Heat the oil mixture in a pan. When the oil is heated, add to it the half-rings of onions, season with all and leave on the fire for 4-5 minutes. Add mashed garlic cloves to browned fried onion, and after half a minute pour in the wine and let it evaporate by about 2/3. Clean the chanterelles with a dry cloth and divide in half or in quarters. Add the mushrooms to the pan to the onions, season with all herbs, nutmeg and salt. Allow the mushrooms to redden, and excess liquid from under them to evaporate. After, mix the contents of the pan with sour cream, wait another minute and remove the sample.

    A similar recipe for cooking chanterelles will be ideal for the second, if you add mushrooms to freshly cooked pasta, mix with rice and other cereals, or put on top of fried or boiled potatoes.

    Recipe for cooking chanterelles fried with potatoes

    Another classic is the combination of fried potatoes and mushrooms. During roasting, the potato pieces are soaked with the rich aroma of forest mushrooms; as a result, in just 10-15 minutes you get a simple and tasty side dish for any meat dishes and salads.

    • potatoes - 730 g,
    • onions - 115 g,
    • garlic - 2 cloves,
    • chanterelles - 340 g,
    • vegetable oil - 35 ml.

    Cook the fried chanterelle and onion. When the mushrooms turn ruddy, add mashed garlic to them and then send the chopped potato tubers. Cover the dishes with the potatoes with a lid and leave everything on medium heat for 8-10 minutes, until the pieces are softened. Next, remove the lid, strengthen the fire and leave it to roast for another 5-7 minutes, until crusting.

    In this recipe, you can also use frozen chanterelles or dried mushrooms. The last ones are well soaked in hot water before cooking, and frozen mushrooms only defrost and dry well.

    Chanterelles, salted for the winter - a recipe for cooking at home

    Steamed with a recipe for making chanterelle mushroom caviar for the winter, the recipe for pickled chanterelles is leading among all mushroom blanks. The reason for this is obvious, besides the fact that you get amazingly tasty, but at the same time a simple cold snack, you also practically get rid of the abundance of the mushroom crop, which you need to eat in the shortest possible time.

    • chanterelles - 540 g,
    • vinegar - 440 ml,
    • water - 115 ml
    • sugar - 75 g,
    • laurel leaves - 2 pcs.,
    • thyme sprigs - 2 pcs.,
    • peppercorns - 1 tsp.

    Boil the mushrooms quickly in boiling water, then transfer to a dry frying pan, season with a pinch of salt and let the excess moisture evaporate. Pour the contents of the pan with vinegar, water, sugar, add spices. Boil the mushrooms for 5 minutes in the marinade, transfer to sterile jars, boil the marinade and pour over the mushrooms, then roll up the jars.

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