What can be prepared from boiled chanterelles. How to cook chanterelle mushrooms for dinner. Recipes for cooking chanterelle mushrooms. Marinated mushrooms, Chanterelles

Before cooking, chanterelles must be washed and peeled, cooked for minutes in an enamel bowl with plenty of salted water, skimming off the foam.
As an option, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook the chanterelles on the “baking” mode for 30 minutes.
There is no need to cook chanterelles before frying.

How to cook chanterelles

You will need: chanterelles, water, salt

1. Before cooking, the chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.
2. Soak them in cold water or in milk for an hour and a half to make the mushrooms more tender.
3. Place mushrooms in a saucepan.
4. Pour cold water over the chanterelles, a volume twice as large as the volume of the mushrooms themselves (for 1 cup of chanterelles, 2 cups of water).
5. Add a little salt; There is no need to add salt if, after boiling, you plan to use the mushrooms in other dishes that need to be salted during the manufacturing process.
6. Boil the chanterelles for 20 minutes over medium heat.
7. The foam that appears during cooking must be removed periodically.
8. After the chanterelles are cooked, drain the water through a colander.
9. To boil dried chanterelles, it is better to soak them for three hours. Then cook in slightly salted water for no more than 20 minutes.

How to cook soup with chanterelles

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

Recipe for chanterelles in sour cream

Recipe for chanterelle mushrooms in sour cream Wash the chanterelles, dry them, cut large chanterelles. Finely chop the onion, fry on vegetable oil, add mushrooms, stir, salt. Fry until the water evaporates and the mushrooms are golden brown (- minutes). Then add sour cream, stir, simmer over low heat under the lid for minutes. Your chanterelle mushrooms in sour cream are ready! .

Salad with boiled chanterelles

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

Fkusnofacts

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

It is very convenient to transport chanterelles in buckets and baskets, since the mushrooms practically do not wrinkle even under their own heavy weight.

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

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

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

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

How to pickle chanterelles

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

How to salt chanterelles

How to cook salted chanterelles
Peel the chanterelles and rinse thoroughly. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and add chanterelles. Add herbs and spices, cook for 15 minutes. Peel the garlic and chop thinly. Place the mushrooms and brine in a bowl, add salt and garlic. Place a weight on top and leave in a cool place for 12 hours. Then put the chanterelles into jars and close them. The chanterelles will be completely salted in a month.

Reading time - 7 min.

Ingredients:

Onion - ½ head

Red onion - 1 head

Celery stalk - 1 piece

Chicken broth - 1.5 l

Chanterelles - 300 g

Garlic - 4 cloves

Parsley - 20 g

Cream - 100 ml

Butter - 100 g

Olive oil - 50 ml

Salt - to taste

Preparation:

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

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

When the rice is slightly chewy, turn off the heat and pour in the cream, stirring it into the rice mixture with a spatula. Before serving the risotto, garnish it with fried chanterelles.

Chanterelles stewed in sour cream

Ingredients:

Chanterelles - 600 g

Sour cream - 200 g

Onion - 1 piece

Butter - to taste

Salt - to taste

Preparation:

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

Baked new potatoes with carrots and chanterelles

Ingredients:

Young potatoes - 10 pieces

Young carrots - 10 pieces

Chanterelles - 1 cup

Fresh thyme - to taste

Fresh rosemary - to taste

Ground black pepper - to taste

Sea salt - to taste

Olive oil - to taste

Preparation:

Crush thyme, rosemary, salt, black pepper in a mortar and add olive oil. Season the prepared mixture with sliced ​​potatoes, carrots and chanterelles. Mix everything well, place in the pan and cover with foil. Place in an oven preheated to 200 degrees for 20 minutes. Then remove the foil and bake for another 15-20 minutes until the potatoes and carrots are done.

Polenta with chanterelles

Ingredients:

Fresh corn - 50 g

Corn grits - 100 g

Milk - 300 g

Grated Parmesan - 20 g

Chanterelles - 120 g

Butter - 15 g

Spices - to taste

Preparation:

Pour milk into a deep frying pan or saucepan and boil, pouring cereal into the milk. Add spices and fresh corn kernels. Cook, stirring, until the cereal is cooked (about 15 minutes). Season the palenta with parmesan.

Fry the chanterelles in butter, adding a whole clove of garlic, which should be discarded after frying. Place the finished polenta on a plate, garnish with chanterelles and drizzle with olive oil.

Pie with chanterelles and potatoes

Ingredients:

Milk - 100 g

Kefir - 200 g

Margarine - 100 g

Chicken egg - 2 pieces

Wheat flour - 300 g

Baking powder - 1 sachet

Potatoes - 3 pcs.

Onion - 1 piece

Chanterelles -1 kg

Salt - to taste

Sugar to taste

Preparation:

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

Cut the potatoes into cubes and fry until half cooked in vegetable oil, add salt. Medium chop the chanterelles and fry with onions for 15 minutes until all the liquid comes out. Grate the cheese on a medium grater.

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

Warm chanterelle salad, feta and pasta

Ingredients:

Chanterelles - 500 g

Olive oil - 9 tbsp. l

Garlic - 2 cloves

Shallot - 170 g

Fresh chopped thyme - 2 teaspoons

Lemons - 1 piece

Spaghetti pasta - 500 g

Salt - to taste

Freshly ground black pepper - to taste

White wine vinegar - 3 tablespoons

Chopped parsley - 15 g

Feta cheese - 200 g

Chives - 30 g

Preparation:

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

Chanterelles with crispy salami in red wine sauce with cumin and coriander

Ingredients:

Chanterelles - 800 g

Garlic - 2 heads

Olive oil - 2 tablespoons

Butter - 40 g

Fresh oregano leaves - ½ bunch

Salami - 200 g

Sweet red wine - 300 ml

Dry red wine - 600 ml

Chicken broth - 500 ml

Ground coriander - 1 teaspoon

Chives - to taste

Ground cumin - 1 teaspoon

Salt - to taste

Ground black pepper - to taste

Sea salt - to taste

Preparation:

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

For the sauce, combine the wines in a saucepan and bring to a syrup consistency over moderate heat. Pour the chicken broth into a separate pan and heat until it becomes thicker and richer. Mix wine and broth in one container, add cumin and coriander.

Fry the mushrooms in olive oil until the liquid evaporates. Collect them in a colander and leave to dry for 2 minutes. Combine the garlic, oil and mushrooms and sauté the mixture for another 30 seconds over high heat. Season with spices and add onions.

Serve the mushrooms in the center of the dish with the salami slices on top. Season the dish with sea salt and oregano leaves. Drizzle sauce over top.

Chanterelle soup puree

Ingredients:

Chanterelles - 600 g

Carrots - 1 pc.

Onion - ½ head

Ginger - ½ teaspoon

Bouillon cube - 1 piece

Olive oil - 100 ml

Cheddar cheese - 30 g

Fresh thyme - 1 bunch

Preparation:

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

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

Marinated chanterelles with raisins

Ingredients:

Chanterelles - 1 kg

Shallots - 5 pieces

Garlic - 5 cloves

Coriander seeds - 1 tablespoon

Black peppercorns - 1 tablespoon

Light raisins - ½ cup

Apple cider vinegar - 1 glass

Olive oil - 1 glass

Coarse salt - 1 teaspoon

Preparation:

Using your hands, tear large mushrooms lengthwise into equal small pieces so that they look like petals. Bring a large pot of water to a boil, add mushrooms and cook for 1 minute. Remove from heat and use a slotted spoon to transfer the mushrooms to a colander. Rinse under cold water until the mushrooms are warm and leave to drain.

In a well-heated frying pan, lightly fry the coriander seeds. Place black peppercorns in a mortar and grind.

In another pan, heat a small amount of olive oil over medium heat and add the chopped garlic and onion. Cook over medium heat, stirring, until the onion becomes translucent, without allowing it to brown. Add coriander, black pepper, raisins, vinegar, remaining olive oil and salt. Stir and bring to a boil.

Add mushrooms, stir and remove from heat. Transfer to jars or Plastic container, close tightly and leave in the refrigerator for 24 hours.

Ham with chanterelles and creamy mustard sauce

Ingredients:

Ham - 400 g

Chanterelles - 300 g

Champignons - 200 g

Butter - 20 g

Shallots - 3 pieces

Dijon mustard - to taste

Parsley - ⅓ bunch

Chicken broth - ½ l

Salt - to taste

Ground black pepper - to taste

Cream 35% - to taste

Olive oil - 20 ml

Dry white wine - ¼ cup

Wheat flour - 1 tablespoon

Preparation:

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

Heat a little olive oil in a frying pan and add thinly sliced ​​ham. Brown on both sides and pour in a small amount of white wine. cook until the wine has evaporated.

Serve the ham hot, pour over the sauce and sprinkle with parsley. Can be served with rice.

Couscous porridge with chanterelles, pumpkin and pine nuts

Ingredients:

Chanterelles - 500 g

Pumpkin - 300 g

Feta cheese - 150 g

Pine nuts - 2 tablespoons

Dried rosemary - a pinch

Fresh thyme - a pinch

Couscous - 400 g

Preparation:

Fry the rosemary in butter and olive oil; as soon as it begins to give off its aroma, add the chanterelles. To cover with a lid. Place on low heat. Do not let the water boil and add boiling water as needed.

Peel fresh pumpkin and grate on a coarse grater. Drizzle olive oil into a medium-sized frying pan. Place the pumpkin, sprinkle with thyme leaves from 2-3 sprigs and cover with a lid. Cook over low heat until the pumpkin is soft, about 10 minutes. Grind the feta cheese in a bowl with a fork and add water.

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

Mushroom soup with gremolata sauce

Ingredients:

Dried porcini mushrooms - 150 g

Butter - 4 tablespoons

Vegetable broth - 1 l

Olive oil - 100 ml

Hazelnuts - 50 g

Garlic - 1 clove

Chanterelles - 700 g

Boiling water - 1 glass

Onions - 200 g

Carrots - 1 piece

Chopped parsley - ½ cup

Grated lemon zest - 1 tablespoon

Champignons - 400 g

Grated orange zest - 1 tablespoon

Preparation:

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

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

Melt the remaining 2 tablespoons butter in the pan and add the fresh mushrooms. Fry over low heat for 10 minutes along with the onion. Serve the soup in bowls, garnishing the top fried mushrooms with gremolata sauce.

Chanterelle oil

Ingredients:

Butter - 12 tablespoons

Chanterelles - 350 g

Tomato paste - 1 tablespoon

Garlic - 1 clove

Cayenne pepper - a pinch

Salt - to taste

Preparation:

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

Transfer the mixture to a blender and grind to a paste. Then transfer to a small serving bowl, cover with cling film and refrigerate until set.

Lasagna with mushrooms

Ingredients:

Chanterelles - 500 g

Champignons - 300 g

Vegetable oil - 40 ml

Cream cheese - 45 g

Milk - 400 ml

Tomatoes - 350 g

Dried basil - 1 teaspoon

Garlic - 3 cloves

Salt - 1 teaspoon

Wheat flour - 40 g

Oregano - 1 teaspoon

Lasagne sheets

Green onions - 2 bunches

Preparation:

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

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

Place the mixture over low heat and cook, stirring constantly (especially in the corners of the pan), until thickened. Add a pinch of nutmeg and salt. The sauce should not be too thick and runny.

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

Cook lasagna sheets according to instructions. Grease the pan with butter and then layer the lasagna. The first layer is sheets. Top with 3-4 tablespoons of bechamel, then mushrooms and a third tomato sauce. Cover with leaves and repeat in the same order three more times. The last layer is bechamel and grated cheese. The top of the lasagna can be decorated with mushrooms cut lengthwise into 3-4 slices.

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

Mushroom salad with herbs

Ingredients:

Chanterelles - 200 g

Cherry tomatoes - 100 g

Green salad - 1 bunch

Oregano - ½ teaspoon

Basil - ½ teaspoon

Garlic - 2 cloves

Balsamic vinegar - 1 tablespoon

Olive oil - 1 tablespoon

Sugar - a pinch

Grated cheese - 2 tablespoons

Pine nuts - 1 tablespoon

Salt - to taste

Black peppercorns - to taste

White wine vinegar - ½ teaspoon

Preparation:

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

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

If desired, you can prepare many different dishes from chanterelles. But to make them truly tasty, you need to know and follow some rules and use culinary tricks.

How to make a choice?

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

• You should not collect such mushrooms during the dry season, otherwise they will be bitter, hard and dry.
• Collect chanterelles in forests far from roads, factories and factories, as they absorb all harmful substances from the soil.
• Mushrooms collected in coniferous forests, may have a specific taste and be a little bitter, as they absorb the resins secreted by the trees from the ground.

If you decide to buy mushrooms in a store, then find the date of harvest on the packaging (fresh chanterelles are the most delicious). Also rate appearance: There should be no damage or stains on the caps and legs. The optimal sizes are medium.

Composition and benefits of chanterelles

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

Useful properties of such mushrooms:

• Surprisingly, chanterelles do not harbor worms, which is due to the presence of substances that repel them. And therefore, such mushrooms can become an excellent natural anthelmintic remedy.
• It is a complete source of easily digestible protein.
• It is worth noting the anti-inflammatory properties.
• Dietary fiber improves digestion and removes toxins and waste from the intestines.
• Chanterelles, thanks to the vitamin A they contain, will help maintain visual acuity and improve the condition of the mucous membranes and skin.
• B vitamins will help normalize all metabolic processes occurring in the body.
• Chanterelle-based products are used for liver diseases such as hepatitis.

How to cook?

How to cook chanterelle mushrooms deliciously and quickly? There are a lot of recipes, the best are discussed below.

Recipe one

The easiest option is to simply fry the chanterelles in a frying pan. For this you will need:

• kilogram of chanterelles;
• large head of onion;
• several cloves of garlic;
• parsley or dill;
• oil for frying (you can use either butter or any vegetable);
• salt pepper.

Process description:

1. First prepare the mushrooms themselves. They need to be washed, and then peeled and then cut, for example, into slices.
2. Chop the onion after peeling. The garlic must be peeled and chopped using a garlic press or knife. Simply chop the parsley or dill, wash and dry.
3. Melt and heat the butter well. First fry the onion on it, then add the chanterelles. Fry the two ingredients until done.
4. Add garlic and herbs, salt and pepper the dish. After about one minute, turn off the heat.
5. Fried chanterelles are ready!

Recipe two

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

• half a kilogram of chanterelles;
• quite a large onion;
• a third of a glass of heavy cream;
• two tablespoons of flour;
• 100 grams of hard cheese;
• a small piece of butter;
• salt.

Preparation:

1. To begin with, you can immediately prepare all the components to make it easier for you to prepare the dish later. After washing and cleaning, cut the chanterelles in any way. The onion must be peeled and preferably cut into thin half rings (shredding is also allowed). Grate the cheese and place in the refrigerator.
2. Melt the butter and heat in a frying pan. Fry the onion over fairly high heat for just a minute. Next, add the chanterelles; fry them until golden brown. Then reduce the heat and cook the dish for about twenty minutes.
3. Pour cream into the frying pan. After five or seven minutes, add flour, and after a few more minutes, salt the ingredients and remove the container from the heat.
4. Place the contents into pots or cocotte makers, sprinkle with cheese and place in an oven preheated to 170 degrees for 10 or 15 minutes.

Recipe three

Prepare chanterelles with potatoes and sour cream. The ingredients will be:

• kilogram of chanterelles;
• about 700-800 g of potatoes;
• a large onion or two small ones;
• carrots (you don’t have to add them);
• a glass of sour cream;
• oil (determine the quantity yourself during the cooking process);
• any greens;
• pepper, salt.

Step-by-step instruction:

1. For your convenience, prepare and chop the ingredients immediately. After peeling, cut the onion, for example, into half rings. It is best to grate carrots, not forgetting to wash them. 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 a few minutes, then add the potatoes. When it acquires a slight golden color, you can add chanterelles. Next, you need to fry everything together until the components are completely cooked.
3. Pour in sour cream, add selected herbs, stir everything. Now you can cover the frying pan with a lid 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 heat.

Note to housewives:

• Many people are interested in what to do to prevent the chanterelles from being rubbery. After heat treatment, such mushrooms can actually become tough and acquire an unpleasant consistency. But this can be avoided. Chanterelles should only be cooked fresh. Ideally, start cooking immediately after picking or purchasing freshly picked mushrooms. And if they lie there for at least a day, they will lose their pristine tenderness.
• Other possible problem- this is bitterness. It may be due for various reasons, but 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 delicate.
• Some people recommend boiling chanterelles first to kill pathogenic microorganisms living in them and ensure disinfection. But such treatment can change taste qualities mushrooms, for example, make them tough, so it’s better to skip this step, especially if the chanterelles were bought in a store (they were probably grown artificially in specially prepared soil). If you collected them yourself and are worried, then simply pour boiling water over them or provide full heat treatment during the cooking process.
• Chanterelles are porous, so it is very important to rinse them well in running water and clean them before cooking to remove all contaminants.

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

Ingredients:

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

Place the marinated, washed mushrooms in a colander. Wait until excess liquid drains from them.

Cut the onion into miniature strips, fry in well-heated vegetable oil until transparent, cool. Chop boiled pork into cubes. Also chop pre-cooked and cooled eggs.

In a large bowl, combine all prepared ingredients. Stir, add salt and season with mayonnaise. Place the appetizer in a heap on a beautiful flat dish. Place pieces of pickled cucumbers, whole or cherry tomatoes cut into halves, around it. Complete the composition with fresh herbs.

Warm “Mushroom” salad with chicken

Ingredients:

• 120 g chanterelles;
• 120 g porcini mushrooms;
• 120 g fresh champignons;
• 1 tbsp. l. melted butter;
• 2 large chicken fillets;
• 80 ml freshly squeezed lemon juice;
• 1 white onion;
• 130 g medium fat sour cream;
• 80 ml dry white wine;
• 4 boiled quail eggs;
• 1 pinch of ground nutmeg;
• salt.

Wash all the mushrooms, dry them with paper towels, and chop them as desired. It is best to separate the chanterelles by simply tearing the stems out of the caps. Sprinkle all the mushrooms with lemon juice.

Boil chicken breast fillets until fully cooked. Cut the cooled meat into miniature cubes. Fry them in melted butter. When the chicken is browned, add randomly chopped onion. Cook the components until the latter is transparent.

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

Add pieces of boiled food to the salad quail eggs. Mix the ingredients well and serve the treat.

Tomatoes stuffed with chanterelles

Ingredients:

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

Prepare mushroom filling:

1. Boil chanterelles.
2. Fry them in a frying pan along with onion cubes.
3. Add salt, cool and place in a blender.
4. Add pre-cooked and cooled eggs there.
5. Grind the mixture until smooth, season with mayonnaise.

Cut the tomatoes in half. Use a spoon to remove the soft part from the center and cut it into miniature pieces. Mix the “insides” of tomatoes with the paste from a blender. Fill the remaining tomato “baskets” with the filling.

Cut the cucumber into thin slices. Roll them up and use them to garnish this simple but delicious appetizer.

Omelette with chanterelles

Ingredients:

• 40 g smoked sausage;
• 60 g pickled chanterelles;
• 2 tablespoons eggs;
• 3 tbsp. l. milk;
• 25 g butter;
• 30 g Gouda cheese;
• salt.

Cut the mushrooms into slices. Chop the sausage into cubes. Fry both components together in melted butter until desired. You can only slightly darken the products or make them crispy.

In a separate bowl, whisk eggs with milk. Add some salt. Pour the mixture into a separate oiled frying pan. Wait until it “seizes” a little. Distribute sausage and mushroom frying on top. Sprinkle the filling generously with grated cheese.

Use a spatula to fold the two halves of the omelet. Heat until the cheese melts. Serve hot for breakfast or dinner.

Pasta with chicken and chanterelles

Ingredients:

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

Heat olive oil in a saucepan. Fry finely chopped garlic and onion on it. Add small pieces chicken breast. Cook the ingredients together for another 5 – 7 minutes.

Add chanterelles. Mix the products. Continue cooking over low heat for a quarter of an hour. At the same time, let the pasta cook. Leave them in water until half cooked.

Pour cream into the saucepan for frying. Add pepper mixture and salt. Heat the mixture for a couple of minutes, add the pasta. Stir and leave to brew for 3 – 4 minutes.

Place the treats on plates. Sprinkle with grated Parmesan and, if desired, chopped fresh herbs.

Tender mushroom soup with cream

Ingredients:

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

Place the chanterelles whole in boiling water. Cook for 15 minutes. Change the water and bring it to a boil. Pour the potato wedges into the pan.

While the ingredients are cooking, fry the grated carrots and onion cubes in a small frying pan. After a couple of minutes, add flour to them. Continue cooking until the last one is golden brown. Pour cream into the pan. Add spices, salt. Boil the mixture over low heat.

Transfer the resulting mixture to the mushrooms and potatoes. Wait until the soup boils. Turn off the heat on the stove. Let the dish sit for a quarter of an hour under the lid and pour into plates.

Soup with chanterelles and champignons

Ingredients:

• 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;
• spices.

Pour the water into a small saucepan. Send potatoes there, cut into small cubes. Immediately salt the future broth and add any spices to it.

Peel the carrots and grate coarsely. Chop the onion into miniature pieces.

Melt butter in a frying pan. Pour prepared vegetables into it. Fry the onions and carrots until soft and lightly browned. Send thin slices of champignons there for 7 - 8 minutes.

Rinse the chanterelles well. Place in a saucepan with potatoes. After 20 - 25 minutes, remove the soup from the frying pan. Boil the dish for about half an hour. Add salt. If desired, sprinkle the finished soup with chopped fresh herbs.

Chicken terrine with chanterelles

Ingredients:

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

Wash the chicken meat and dry it. Mix with large pieces of onion. Place in a special blender attachment or pass through a meat grinder. Mix the resulting minced meat with chopped green onions, spices, salt. Beat a raw egg into it.

Lastly, add very finely chopped chanterelles to the mixture. Place the minced meat in a long oval or rectangular shape. Place it in another container filled with water. Place the entire structure in the oven for 70 minutes. Cook at 180 - 190 degrees.

Cut the finished terrine into pieces. Serve with sour cream and garlic sauce.

Potato nests with chanterelles

Ingredients:

• 250 g mushrooms (chanterelles);
• 1 large onion;
• 5 – 6 potatoes;
• refined oil;
• salt;
• milk and butter for puree;
• spice mixture.

Boil the potatoes until tender. Puree. During the process, add salt and add softened butter, warm milk, and spices to taste.

Pour the chanterelles into the frying pan. Add small onion cubes to them. Salt the filling and fry it until cooked and golden brown in hot vegetable oil.

Place the puree on a baking sheet lined with oiled parchment using pastry bag in the form of nests. Place the onion and mushroom filling in the middle of the preparations.

Bake the dish for 8 - 9 minutes in the oven at average temperature. Serve as a side dish or main dish.

Eggplants with chanterelles in the oven

Ingredients:

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

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

Place hot eggplants in an oiled baking dish. Generously pour mayonnaise over the vegetables.

Place onion rings and bell peppers on the eggplant slices. Add some salt to the vegetables. Add mayonnaise again.

Place pickled chanterelles. Cover all ingredients with grated cheese.

Preheat the oven to 190 - 200 degrees. Place the mold with vegetables and mushrooms into it. Bake the dish for about half an hour without covering. Cut the finished treat into portions and serve as a main hot dish.

Pies with chanterelle filling

Ingredients:

• 4 tbsp. first-grade flour;
• 330 ml medium-fat kefir;
• 3 eggs (2 boiled + 1 raw);
• 70 ml medium fat sour cream;
• 1 tbsp. l. granulated 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 for extinguishing;
• 1 onion.

Wash the mushrooms and chop very finely. Chop the peeled onion into miniature cubes. Fry the onion pieces with chanterelles in half the vegetable oil.

Finely chop fresh cabbage. Knead it with your hands. Add to mushrooms. Simmer the filling together until the cabbage is completely cooked. Add boiled eggs cut into small cubes. Salt the filling.

Prepare the dough:

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

Roll ready dough, divide it into equal pieces. Mash each into a flat cake and fill with mushroom mixture. Pinch the edges tightly.

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

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

Beautiful chanterelle mushrooms are a very tasty and interesting ingredient. You can make many dishes from them. They are suitable for boiling and frying. But before cooking, you need to know exactly how to cook chanterelles so that they don’t become bitter and rubbery. It is important to properly prepare them before use. And if everything is done carefully and without mistakes, then chanterelles can be easily fried with sour cream, potatoes, and onions in a frying pan. The proposed photo and video recipes describe in detail how to quickly and tasty cook chanterelles, what spices they go well with, and what dishes they are suitable for.

How to cook chanterelles so that they are not rubbery and do not taste bitter - recommendations for housewives

Using chanterelles when preparing any dishes puts most housewives in a situation where they do not know all the intricacies of working with the ingredient. If you prepare mushrooms incorrectly, they will taste bitter. If cooked incorrectly, they will become rubbery. It is also important to remember the specifics of working with frozen mushrooms. Before use, they must be defrosted at room temperature (not in the microwave, not in cold water). This tip will help you remember how to cook frozen chanterelles and not spoil such a valuable product.

Rules for cooking chanterelles so that they do not become bitter and rubbery

When studying information on how to cook chanterelles so that they do not taste bitter, housewives should remember to correctly prepare any mushrooms for cooking. They must be thoroughly washed to remove sand and remove debris. But the most important thing is to trim the stem. Its tip must be cut off, otherwise the finished dish will taste bitter.

Additionally, housewives should know how to cook chanterelles so that they are not rubbery. When frying, you need to wait for the liquid from the mushrooms to evaporate. Then you can simmer them for a short time: literally 5-7 minutes. Before using for soup, chanterelles need to be soaked in warm water for 2 hours or pour boiling water over it for 20-30 minutes. Mushrooms should only be added to the remaining ingredients at the end of cooking. Just 5 minutes is enough to boil the chanterelles in the soup.

How to properly cook chanterelles with sour cream in a frying pan - recipe with step-by-step photos

Chanterelles in sour cream are great for serving with pasta. The rich aroma of mushrooms and their taste will optimally complement the dish and give it a zest. You can learn how to cook chanterelles in sour cream in the following recipe.

Ingredients for the recipe for frying chanterelles in a frying pan with the addition of sour cream

• chanterelles - 300 g;
• chili pepper - 1 pc.;
• sour cream - 3 tbsp;
• chopped parsley - 2 tbsp;
• juice of half a lemon.

Step-by-step recipe with photos on how to fry chanterelle mushrooms in sour cream in a frying pan

How to quickly and tasty cook chanterelles in a frying pan - step by step photo recipe

Not all housewives know how to properly cook chanterelles and what dishes such an ingredient is suitable for. For example, fried mushrooms go very well with pork or beef. When choosing how to deliciously cook chanterelles, do not forget about the selected seasonings. A small amount of garlic can complement the mushrooms. It will emphasize their originality. You can learn how to prepare chanterelle mushrooms for serving with meat in the following recipe.

List of ingredients for instant cooking chanterelles in a frying pan

• chanterelles - 400 g;
• drain oil - 4 tbsp;
• garlic - 2 cloves.

Photo recipe with steps for frying whole chanterelles in a frying pan

How to easily cook chanterelles with potatoes in a frying pan - a simple recipe

Combination fried potatoes with mushrooms is considered excellent for dinner or lunch. Therefore, many housewives want to know how to cook chanterelles with potatoes to please the family unusual dish. The following recipe details how to cook chanterelles in a frying pan to create a hearty dish.

List of ingredients for the recipe for fried potatoes with chanterelles in a frying pan

• potatoes - 0.5 kg;
• chanterelles - 400 g;
• ground red pepper - a pinch;
• shallots - 2 pcs.;
• carrots - 1 pc.;
• green onions, parsley - a small bunch.

A simple recipe for frying potatoes and chanterelle mushrooms in a frying pan

What can you cook from chanterelles - recipes with photos and video tips for busy housewives

When choosing among numerous recipes what can be prepared from chanterelles, you can choose first and second courses, and salads. It won't be difficult to make a variety of snacks with them. The recipes discussed below will help you find out what you can prepare from chanterelles.

Ingredients for easy preparation chanterelle mushrooms

• pasta - 400 g;
• chanterelles - 300g;
• chopped parsley, thyme - 2 tbsp;
• juice of half a lemon;
• hard cheese - 50 g.

A convenient recipe for cooking chanterelles for busy housewives

Simple video recipes for cooking chanterelle dishes

IN next videos The recipes simply and clearly tell you how to cook an omelette with chanterelles and how to cook a hearty soup with them. The last recipe describes the features of preparing a dish with mushrooms and meat.

How to properly fry chanterelles with onions - a detailed recipe with photos

You can cook chanterelles not only in sour cream, but also in hot sauce. If desired, the amount of pepper can be reduced. How to fry chanterelles with original spices is described in the recipe below.

List of ingredients for frying small chanterelle mushrooms with onions

After studying the photo and video recipes reviewed, you can quickly and tasty cook chanterelle mushrooms with sour cream, potatoes or onions in a frying pan. Before work, be sure to pay attention to the correct preparation of mushrooms so that they do not become bitter, how to fry or cook them so that they do not become rubbery. Useful tips and tips will help you learn how to cook chanterelles and in what form they can be served.