How to quickly and tasty cook chanterelle mushrooms - the best recipes

Previously, when people asked me how to cook chanterelles quickly and tasty, I, without hesitation, answered: “Fry with potatoes,” being in full confidence that nothing could be tastier. And I was immensely surprised when I started collecting recipes. Mushrooms are perfect and perfect, it’s not for nothing that they are called the delicacy of kings, and they are rightfully considered favorites among mushroom pickers. Chanterelles are never wormy, and in cooking, along with porcini mushrooms and champignons, they hold the palm.

You can make soups and salads from chanterelles. But more often they are prepared as a main course and served for dinner: fried with onions or in sour cream, baked into pies. I still have a few recipes for cooking chanterelle dishes, but all of them have been tested and approved by members of my family.

How to cook delicious chanterelles at home

Chanterelles have only one unpleasant feature - they can taste bitter. To prevent this from happening, you must follow several rules in storing and preparing mushrooms.

• Do not store fresh harvest for a long time, use it immediately for cooking. The taste of your dish depends on the freshness of the harvest. Mushrooms that have lain down become bitter.
• If you can’t cook it right away so that the chanterelles don’t taste bitter, boil them, drain the liquid and freeze. Then they will not lose their inherent aroma and taste.
• Not only sunflower oil is suitable for frying; use any oil, keeping in mind that the taste of the dish will change somewhat. Add a piece of butter to regular butter, the food will become much tastier.
• Chanterelles are good not only fried with potatoes. Mushrooms are used to make soups, make delicious salads, and stew them in sour cream. Gourmets put any vegetables in salads: tomatoes, celery root, turnips, cucumbers.
• Be careful with spicy seasonings. Do not use harsh ones, such as cilantro, rosemary.
• For stewing, take not only sour cream, cream, egg-milk mixture are perfect.

How long do chanterelles fry?

• Frying time depends on several circumstances. Raw chanterelles are cooked in a frying pan for about 30-40 minutes. First, all the liquid secreted in abundance by the mushrooms must evaporate. Then the mushrooms will brown - this will tell you that they are ready.
• Pre-boiled chanterelles are fried for only 15-25 minutes.
• If you have frozen forest products for the winter, first defrost them, then fry them for 15-20 minutes. I hope you froze them already cooked? Raw chanterelles cannot be frozen; they turn out bitter.

When the family is full of dishes prepared from their favorite mushrooms, the question arises: how to prepare chanterelles for the winter. You will receive the answer on another page of the site, I invite you.

About the benefits

Chanterelles are special representatives of the mushroom world. They do not contain worms and larvae, they are easy to wash, since they do not crumble, and in Europe they are highly valued almost on a par with truffles. Among other things, their composition is rich in useful substances. Vitamins of group B, PP, C, E and A, rich mineral composition: iron, cobalt, fluorine, zinc, a lot of calcium, potassium, sodium, magnesium and copper, manganese, sulfur, chlorine, valuable amino acids, and this is the list of useful substances doesn't end. This composition allows chanterelles to have the properties of a natural antibiotic. Their use strengthens the body's defenses. Red mushrooms also contain quinomannose, which can destroy almost all types of intestinal parasites. In addition, they are used in the treatment of the musculoskeletal, cardiovascular system, pancreas, tuberculosis, and psoriasis. The ergosterol content makes them very beneficial for people suffering from liver diseases.

Chanterelles baked in sour cream with cheese in the oven

Let's bake it deliciously, with cheese and cream sauce. In taste and technology, the dish resembles the famous julienne.

You can find other options for preparing chanterelle dishes in sour cream

Required:

• Mushrooms – 500 gr.
• Sour cream – 300 ml.
• Bulb.
• Hard cheese – 200 gr.
• Salt, sunflower oil.

How to cook:

1. Chop the chanterelles. Chop the onion into small cubes. Grate the cheese into fine crumbs.
2. First fry the onion cubes in hot oil. Then add the chanterelles. Fry until done.
3. Pour sour cream over the dish, add salt and stir.
4. Place the pan in the oven, preheated to 150°C. Sprinkle the casserole with cheese and bake for 10 minutes until nicely crusted.

How to cook potatoes with chanterelles in sour cream

Mushrooms in sour cream are a signature dish in many homes. If you add potatoes to the recipe, you will have a complete meal for dinner. There are several recipes for fried chanterelles with potatoes , I am introducing them to the friends of my site in another article, come in.

We take:

• Chanterelles – 400 gr.
• Potatoes – 400 gr.
• Sour cream – 200 ml.
• Onion.
• Salt, oil.

Cooking:

1. Cut the peeled potato tubers into cubes or strips.
2. Finely chop the onion. Wash the mushrooms, cut large specimens into pieces.
3. Pour oil into a frying pan, heat it, fry the onion.
4. Add the chanterelles, stirring, wait for the released liquid to evaporate.
5. Add the potato slices and stir the contents. Fry for about half an hour, remembering to stir the dish.
6. When you realize that the potatoes are ready, pour sour cream over the mushrooms and continue to simmer together for another 10 minutes.

Advice! You will get a very tasty dish if you replace sour cream with eggs beaten with milk.

Conservation: preparatory process

In order for the harvest to be successful, it is necessary to collect the mushrooms in the right conditions. You should not collect chanterelles after a long period of heat. When humidity rises after a long drought, mushrooms absorb harmful substances from the air: thus increasing the risk of product poisoning. Also, you should not take damaged or old mushrooms with obvious signs of rotting.

Collect only good mushrooms: no damage or wormholes

Advice! It is recommended to collect any mushrooms in environmentally suitable places. Do not collect chanterelles along highways or in industrial areas.

It is necessary to harvest chanterelles for the winter on the day of collection: you cannot store wild mushrooms (as well as some types of berries) raw for a long time - the risk of food poisoning increases. Before preserving chanterelles for the winter, it is necessary to carry out a number of preparatory measures:

1. Sort through the chanterelles, examining them carefully: the mushrooms should not be damaged or rotten.
2. Clear away debris by cutting off the particle of mycelium that remains after collection.
3. Rinse the mushrooms in running water. This must be done several times.
4. Boil the peeled chanterelles: throw the mushrooms into boiling water, after 10 minutes of cooking, drain the water and add boiling water again.
5. Cook for another 20-25 minutes, then drain in a colander.

Chanterelles, cleaned and prepared for canning

Chanterelles stewed with meat

Take pork or beef, chicken fillet will do, in any case, the dish is perfect for dinner or a second lunch.

Take:

• Chanterelles – 0.5 kg.
• Meat – 0.5 kg.
• Garlic – 2 cloves.
• Bulb.
• Butter - a piece.
• Flour – 2 large spoons.
• Greens, pepper, salt, other seasonings for meat.

How to cook:

1. Cut the meat piece into cubes. Mix crushed garlic, seasonings, and salt in a bowl. Dredge the meat and leave to marinate for about an hour.
2. Rinse the chanterelles, cut them, squeeze them. Melt butter in a frying pan and add mushrooms. Simmer them until almost done.
3. Pour a little water into the saucepan with the meat, pour a little sauce from the pan with the chanterelles. Simmer over low heat until the meat is soft.
4. Dilute the flour with water, pour in the gravy, stir.
5. Add chanterelles. Simmer for 10-15 minutes.

A few final recommendations

We hope that you will use our recipes on how to cook frozen mushrooms. Chanterelles in dishes will reveal all their valuable qualities if you use some recommendations from experienced housewives.

Use interesting combinations using spices: basil, oregano, marjoram, thyme. The same irreplaceable flavor combination remains sour cream with mushrooms.

To preserve the beautiful color of chanterelles, you need to add lemon juice or acid obtained from this fruit when preparing them.

You cannot make frozen preparations from fresh wild mushrooms. Then there will be bitterness in them. To eliminate this, it is better to boil them in milk before freezing.

It is better to cook raw fried mushrooms in butter. Apply these recommendations and your dishes will taste better.

How to cook delicious soup with chanterelles and melted cheese

You will need:

• Mushrooms – 400 gr.
• Processed cheese – 100 gr.
• Potatoes – 2 tubers.
• Carrots – 2 pcs.
• Butter – 20 gr.
• Green onions, dill, salt.

How to cook:

1. Peel the mushrooms, chop them, place them in a saucepan. Set to simmer, cook after boiling for a quarter of an hour.
2. At the same time, melt the oil in a frying pan and quickly fry the chopped green onions. Add grated carrots. Fry together for a few minutes.
3. Peel and cut the potatoes into soup strips and place them in a pan with boiling mushrooms.
4. The potatoes will cook quite quickly, so be careful. Add fried vegetables to the soup and add grated cheese. Keep it in the freezer first, then it will grate easily. Or chop it into pieces, then it will disperse faster in the broth.
5. Let the soup come to a high boil, then turn off the burner. To serve, add herbs and croutons to the plate.

This recipe can be used to make russula soup . On another page of the site there are several more recipes for dishes made from delicious mushrooms.

Popular tips

To make chanterelle food tasty and beneficial, you need to consider a few useful tips:

1. Mushrooms should be cooked within 10 hours after picking. If this is not possible, they are placed in the refrigerator. Otherwise, substances that can cause harm to health will accumulate in them.
2. It is advisable to boil mushrooms before eating, even if they are used to make soup, pies or caviar. This heat treatment makes the fruiting bodies softer. For this reason, even a child or a person with digestive disorders can use them.
3. To prevent the color of boiled or baked chanterelles from changing, add a little lemon juice to the water.
4. Before freezing, the mushrooms are pre-boiled. If you put them in the freezer raw, they will be very bitter after defrosting.

Chanterelles belong to the category of the best forest mushrooms along with boletus and boletus mushrooms. They are considered universal, as they are suitable for frying, preparing soups, stews, canning and pickling. The main thing is to follow the cooking recommendations and strictly follow the recipes.

Chanterelle cream soup

The wonderful delicate consistency of the first course will not leave anyone indifferent. A recipe worthy of the highest praise. recipes for other soups on another page, I invite you.

Take:

• Broth (meat, vegetable) – 1 liter.
• Mushrooms – 500 gr.
• Onion - head.
• Butter – 30 gr.
• Cream, low-fat – 250 ml.
• Wine – 50 ml.
• Pepper, thyme, salt.

Cook:

1. First, dice the onion and quickly fry in a small amount of oil.
2. Melt the butter in a thick-walled saucepan, add thyme, preferably a sprig of a fresh plant. Add onion fry.
3. After a few minutes, add the chopped mushrooms.
4. Continue frying until nicely golden.
5. Pour in the broth; when it boils, remove the thyme. Add salt immediately.
6. Pour out the wine and let the soup boil. After cooking for two minutes, remove from the burner. Use a blender to turn the mixture into a puree.
7. Immediately pour in the cream and stir the soup. Return to the stove and boil. Adjust the consistency by adding water or broth if the soup is too thick. Serve with crackers and any greens.

Open pie with chanterelles made from shortcrust pastry

Mushroom pies have never needed advertising. This is a delicious snack, hearty lunch and dinner. This recipe can become your signature recipe, so bookmark it.

Filling:

• Mushrooms – 250 gr.
• Onion - head.
• Butter – 20 gr. for sauce + 30 gr. for roasting.
• Cheese – 150 gr.
• Milk – 100 ml.
• Eggs - a couple.
• Flour - a tablespoon.
• Salt, nutmeg, pepper.

For the dough:

• Flour – 250 gr.
• Butter – 100 gr.
• Egg.
• Salt - a third of a small spoon.

How to bake:

1. Boil the mushrooms in advance.
2. Combine the products indicated for the test in a common bowl. Beat and knead with your hands. You should get a dense mass that does not stick to your palms.
3. Wrap the test ball in film and hide it on the refrigerator shelf for 15 minutes.
4. Make the filling at the same time. Chop the onion and fry in a frying pan. Add the cooked chanterelles and fry until almost done.
5. At the same time, prepare the sauce. To do this, melt the butter in a separate frying pan and fry a spoonful of flour until brown.
6. Pour milk in a thin stream, while stirring the contents vigorously. Do not leave the stove, stir the sauce. It will soon thicken. Add spices, stir, boil for a couple of minutes.
7. Beat the eggs in a bowl, pour into the milk mixture, actively stirring the sauce. Turn off the burner, quickly pour into the cooked mushrooms, stir.
8. Roll out the dough into a layer and place it on the bottom of the oiled pan. Make low sides.
9. Distribute the filling and smooth it out. Bake the pie at 180 o C, cooking time 30-40 minutes.

Recipe for pilaf with chanterelles

Compound:

• Rice groats – 200 gr.
• Mushrooms – 200 gr.
• Carrot.
• Bulb.
• Pepper, salt, oil, cumin, hot chili.

Preparation:

1. Fry diced onion in well-heated oil. Then add the grated carrots. Fry together until beautifully browned.
2. Add chopped mushrooms, after boiling them until half cooked.
3. Fry for 5 minutes, then add the washed rice. Immediately add desired seasonings and add salt.
4. Pour in water so that it completely covers the rice layer, with a margin of 1 cm.
5. When the food boils, reduce the heat and cover the pan with a lid. Simmer the pilaf over low heat for 40 minutes.

Salad "Round Dance"

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.

Chanterelles with pasta

This simple Italian-style dish is a lot of fun and can be prepared very quickly and without much difficulty. Use any pasta, but more often, this is how I cook spaghetti.

Required:

• Chanterelles – 200 gr.
• Pasta – 250 gr.
• Butter – 30 gr.
• Cream (milk) – 200 ml.
• Dry white wine – 50 ml.
• Cheese (Parmesan) – 50 gr.
• Lemon.
• Thyme - sprig.
• Garlic – 2 cloves.
• Pepper, salt.

How to cook:

1. Boil the chanterelles in advance.
2. Let the pasta cook. Cook them until al dente (slightly undercooked).
3. At the same time, make the sauce. To prepare it, melt the butter in a frying pan, add the thyme, heat for a couple of minutes, then set aside.
4. Throw in the onion and fry lightly. Add mushrooms, fry for 5-7 minutes.
5. Pour in the wine and heat over high heat until the liquid evaporates a little (it will take about 3 minutes).
6. Add crushed garlic and lemon zest to the sauce.
7. Salt and pepper the sauce, pour in the cream. Let it boil, but do not boil – turn off the burner.
8. Add the cooked pasta to the sauce and stir.
9. When serving, sprinkle the dish with grated cheese directly onto the plate.