How to cook dried chanterelles: videos and recipes for preparing delicious dried mushrooms

Dishes prepared from dried chanterelles are a rich source of microelements, vitamins and amino acids.
It is in this form that mushrooms are more aromatic and beneficial for humans than in their raw form. By preparing dishes from dried chanterelles, you will not only get benefits for the body, but also delight your taste buds with an amazing taste, and also enjoy the aroma of wild mushrooms.

At first glance, it may seem that there are very few recipes for preparing dishes from dried chanterelles. However, as it turns out, there are several dozen of them. Dry fruit bodies are added to first courses, they are used to make amazing sauces, aromatic stews, hodgepodge, casserole, fried with meat and potatoes, baked in the oven with sour cream, and made into pates.

We offer 9 simple and quick recipes for preparing dried chanterelle mushrooms that any cook can handle.

How to properly fry dried chanterelles with potatoes

Frying dried chanterelles at home is quite simple, and if you want to pamper your family members with a fragrant and tasty dinner, make this dish.

100 g chanterelles;
3 onions;
3 cloves of garlic;
Vegetable oil;
Salt - to taste;
1/3 tsp. ground black pepper;
1 tbsp. l. chopped fresh herbs (any kind).

A step-by-step recipe will tell you how to properly fry dried chanterelles.

The mushrooms are soaked in warm water for several hours (overnight is possible).

Strain through a sieve or cheesecloth and cut into pieces.

Heat vegetable oil (3 tbsp) in a frying pan and add onion, cut into half rings.

Fry over medium heat for 3-5 minutes, add mushrooms and fry for 10 minutes.

The garlic is chopped into small cubes and added to the mushrooms, fried for 3 minutes.

The water drained from the mushrooms (about 1 tbsp) is added to the pan.

The whole mass is salted, peppered, mixed and simmered over low heat for 20-25 minutes.

When serving, the mushrooms and onions are transferred to a deep dish and sprinkled with herbs.

Methods for drying mushrooms

First, you need to sort out the fresh mushrooms. If possible, separate by size. Drying time depends on the size.

You should absolutely not wash mushrooms. If there is contamination, it is better to wipe the area with a dry or damp sponge.

The lower part of the leg is cut off, and the cap, if it is too large, is divided into several parts. Now you can move on to the main stage - drying the chanterelles. There are several ways:

The natural way. This method is considered time-consuming, but at the same time the simplest. As a rule, the drying time for an average mushroom is from a week to two. To do this, the chanterelles are laid out in an even layer on the sunny side of the window sill or balcony.
In the oven. The baking sheet is covered with foil or parchment. Chanterelles of equal size are laid out on it. Now the mushrooms can be sent to dry. The oven temperature should be about 45 degrees for the first couple of hours, then increase to 60 degrees. During the drying process, it is also recommended to allow air flow - open the oven door slightly. To ensure even drying, it is recommended to stir them periodically. In this way, the chanterelles will dry for ten hours.
In the microwave. This is the fastest way. As a rule, mushrooms are dried for an hour at a power of 180 W. To do this, the chanterelles are laid out in an even layer on a special rack and placed in the microwave for 20 minutes. After this time, the mushrooms should be allowed to cool slightly and then put back in the oven for 20 minutes. If necessary, the manipulations can be repeated.
In a refrigerator. You can also freeze dry chanterelles. They need to be placed on the lowest shelf in an even layer. Drying time is a little over a week.

Dried chanterelles can be stored in wooden, glass or tin containers, as well as in cotton bags.

You can also grind some mushrooms using a food processor, blender or coffee grinder. Chopped chanterelles can be mixed with various herbs and spices. This mushroom mixture will be an exquisite seasoning for first and second courses.

How to fry dried chanterelles with potatoes and onions

How to cook dried chanterelles with potatoes to feed your family a delicious and satisfying dinner or lunch? Potatoes with mushrooms have always been considered a traditional Russian dish, so the proposed recipe is what you need!

150 g dried chanterelles;
5-7 medium-sized potatoes;
2 onions;
Vegetable oil - for frying;
Ground black pepper and salt - to taste;
2 tbsp. l. chopped green onions.

You can learn how to fry dried chanterelles with potatoes from the step-by-step cooking instructions.

First, pour warm water over the dried mushrooms and leave for 3-5 hours to swell.
Peel the potatoes and onions, cut them: potatoes into strips, onions into half rings.
Wash the potatoes in water and immediately place them on a kitchen towel to dry (then the potatoes will have a golden crust).
In a heated frying pan, where vegetable oil (about 4 tbsp) has already been poured, place onion half rings and fry until soft.
Add the mushrooms cut into strips and fry together for 15 minutes.
As soon as the liquid has evaporated, add potatoes to the mushrooms and mix everything.
Fry over low heat for about 20-25 minutes until the potatoes are done.
At the very end, add salt and pepper to taste, place in a deep, beautiful plate and sprinkle with chopped green onions.

Useful cooking tips

Before cooking, here are some useful tips to learn:

It is necessary to fry dried chanterelles after pre-soaking them for a short time in water. This way the mushrooms will become softer, and their taste will be fully revealed;
You can achieve the brightness of the color of chanterelles by adding a pinch of citric acid or a couple of tablespoons of lemon juice to the cooking water;
For dried mushrooms, it is better to choose seasonings such as thyme, oregano, marjoram, and basil. Their addition is welcome when preparing any delicacies;
raw mushrooms should not be frozen, they will be bitter;
fresh chanterelles must be cooked within ten hours of picking. Otherwise, they will lose their beneficial properties.

Mushroom sauce from dried chanterelles with sour cream

Mushroom sauce made from dried chanterelles with sour cream will add variety to potato and meat dishes.

30 g dried chanterelles;
1 onion;
1 tbsp. l. premium wheat flour;
50 ml vegetable oil;
30 g butter;
5 tbsp. l. sour cream;
Salt - to taste;
Spices - optional;
1 tbsp. l. chopped green dill.

The sauce of dried chanterelles with sour cream is easy to prepare, but you must follow the instructions.

Rinse the dried chanterelles well in warm water, then soak them for several hours to swell well.
Boil the mushrooms in the same water for 15 minutes.
Remove from the water with a slotted spoon, let drain and cool.
Chop as desired and set aside while working on the onions.
Peel the onion, cut into cubes and sauté in vegetable oil.
Add mushrooms, stir and continue frying for 10 minutes.
Pour flour into a separate dry frying pan and brown.
Pour in the melted butter, mix thoroughly.
Pour in a little mushroom broth, stir and cook until the mixture thickens.
Add mushrooms with onions, salt, add spices and herbs if desired.
Mix everything thoroughly again, add sour cream, stir and bring to a boil.
Turn off the heat, let the sauce cool slightly and use an immersion blender to puree.

How to make gravy from dried chanterelle mushrooms

Dried mushroom gravy is popular with many housewives. With its help you can revive even the simplest and most ordinary dish. Mushroom sauce can be added to pasta, rice or potatoes. How to properly prepare dried chanterelle mushrooms for a delicious gravy?

For 5 servings you need the following ingredients:

70-80 g dried chanterelles;
Mushroom broth;
5 tbsp. l. vegetable oil;
300 g onions;
1 tsp. salt;
½ tsp. ground black pepper;
3 tbsp. l. wheat flour.

Soak the mushrooms in warm water overnight and boil for 20 minutes in the morning. (in the same water).
Peel the onions, cut into cubes and sauté in vegetable oil for 5-7 minutes. over medium heat.
Add mushrooms cut into small pieces and continue frying for 15 minutes.
In a separate dry frying pan, fry the flour until creamy and pour in 200 ml of mushroom broth.
Stir well, add mushrooms and onions, add salt, pepper and mix.
Simmer the contents over low heat for 5-7 minutes.

Beneficial properties of dry mushrooms

There are many advantages to this type of storage. Firstly, the maximum amount of vitamins and microelements is preserved. This includes retinol (vitamin A), which is beneficial for the immune system, and B vitamins, and tocopherol (vitamin E), as well as phosphorus, sulfur, magnesium, calcium and many other substances beneficial to the body.

Mushrooms are especially rich in potassium, a deficiency of which can lead to heart disease and memory impairment.

And secondly, mushrooms are not only healthy, but also very tasty. Only sometimes not knowing how to properly cook dried mushrooms can either make the dish tasteless or simply discourage the desire to use this product when cooking.

How to cook dried chanterelles with potatoes in the oven

Dried chanterelles baked with potatoes in the oven are a hearty and appetizing dish that can feed a large family during lunch. It’s easy to prepare, because all the ingredients are cut up and baked.

1 kg of potatoes;
100 g dried chanterelles;
6 tbsp. l. water;
200 ml sour cream;
3 onions;
200 g hard cheese;
2 carrots;
5 tbsp. l. olive oil;
Salt - to taste.

Recipes for dried chanterelles are very varied, so we suggest preparing mushrooms with potatoes in sauce using a step-by-step description.

Rinse the mushrooms well, cover with warm water and leave overnight.
Cut into pieces, place in a preheated frying pan with olive oil and fry for 15 minutes.
Peel the onion, cut into half rings and fry separately in oil until soft, combine with mushrooms.
Peel the potatoes and carrots, wash and cut them: potatoes into thin slices, carrots into small cubes.
Place the potatoes in a deep baking tray, greased with oil, and add salt.
Cover it with carrot cubes, then mushrooms and onions and again with a layer of potatoes.
Mix water, sour cream, salt, beat and pour the contents of the baking sheet.
Spread grated cheese evenly on top and cover with food foil.
Place the baking sheet in the hot oven and bake for 40-50 minutes. at a temperature of 180°C.
Remove the foil and place the pan back in the oven and bake for 10 minutes.

Dried chanterelles with meat in pots

How to cook dried chanterelles with meat in pots so that the dish surprises and at the same time pleases the most capricious gourmets? The most important thing is to have all the ingredients that will be used in the preparation.

500 g pork;
70 g dried chanterelles;
4 onions;
2 tbsp. l. butter;
200 ml sour cream;
50 ml milk;
100 g hard cheese;
Salt and seasonings - to taste.

Find out how to properly cook dried chanterelles with meat from the step-by-step recipe.

Rinse the mushrooms and add warm water, leaving for 5-6 hours to swell.
Cut into medium pieces and fry in butter (1 tbsp.).
Wash the pork, cut into strips and fry in the second half of butter until golden brown, add salt.
Grease the baking pots with butter, first lay out some of the chanterelles, then the onion half rings.
Place the next layer of pork and pour in a little sour cream.
Lay out the mushrooms, add another layer of onions, pour in the remaining sour cream and milk. It is worth saying that you can make layers at your discretion.
Fill the contents of the pots with grated cheese, cover with lids and place in a hot oven.
Bake at 180°C for 30-40 minutes, depending on the volume of the pots.
Remove the pots, open the lids and put them back in the oven, bake until golden brown.

Best Recipes

Skilled housewives prepare delicious soups, savory sauces and delicious side dishes from dried mushrooms. The method of preparing such dishes is so simple that even the most inexperienced cooks can handle them.

Meat broth soup

The recipe for mushroom soup with meat is very simple. Even hardcore “non-lovers” of first courses will appreciate its unusual taste. There are two methods of preparation - with water or meat broth. Ingredients:

Chanterelles - 400 g for meat broth or 600 g for water soup.
Medium carrot.
Potato.
Red onion.
Olive oil.
Spices: cumin, black and red pepper.

The first step is to soak the mushrooms in water for a few minutes. In the meantime, you can prepare the dressing.

The onion is carefully peeled and cut into small pieces. The carrots are washed under running water and grated. The ingredients are fried in oil until the onion turns golden.

Mushrooms are squeezed out of excess water. Chanterelle caps are cut into pieces of medium thickness and added to the dressing. The mixture is fried for another five minutes.

The dressing with mushrooms and vegetables is ready, now you can make the broth. Meat or chicken is cut into pieces and fried in olive oil for about ten minutes. Potatoes are cut into cubes.

Water is poured into the pan and brought to a boil. Next, you need to salt and pepper the future broth, add potatoes. After 15 minutes, add meat, mushroom dressing and spices to taste. Cook the soup until fully cooked. Traditionally, this dish is served with sour cream and garlic. Having tried it, no one will remain indifferent.

Second courses

Baked potatoes and mushrooms are a wonderful culinary duo. The family will definitely love this dish. And most importantly, the food is prepared in a hurry from simple and affordable ingredients. You will need the following products:

Dried mushrooms - 300 g.
Red onion.
Carrot.
Grated cheese.
Potato.
A tablespoon of sour cream.
A few teaspoons of water.
Vegetable oil.
Salt, cumin, black pepper to taste.

Mushrooms are soaked in warm water overnight. The next day, the chanterelles are squeezed out of excess water, cut into small pieces, and then fried in vegetable oil for 10 minutes.

Meanwhile, the onion is peeled, cut into rings and fried separately until it becomes soft.

The next step is to add the mushrooms to the onions. Potatoes and carrots are peeled and cut into slices. Place potatoes in a baking tray or deep container. The second layer is carrots, the third is onions with mushrooms, and the fourth is potatoes again.

Salt and spices are added to taste.

Now you need to make the sauce. To do this, beat water, sour cream and salt in a blender. The contents of the baking sheet are poured with sour cream. Top everything with grated cheese and cover with foil. Potatoes are baked for an average of 45 minutes at a temperature of 160−180 degrees. Potatoes with mushrooms are ready.

Another recipe for a simple but very tasty dish is meat in a pot with dried chanterelles. Preparing such a dish is not at all difficult, the main thing is to properly prepare and put all the ingredients into it, and after that all you have to do is wait until you can take the surprisingly aromatic and tasty dish out of the oven. For preparation you will need:

Pork or beef - 600 g.
Dried chanterelles - 200 g.
Red onion.
Olive oil.
Half a glass of cream or sour cream.
Half a glass of milk.
Grated cheese.
Salt, black and red pepper to taste.

Mushrooms must be soaked in water for five hours to allow them to swell. Then cut into small pieces and fry in olive oil. Rinse the meat under water, cut into slices and fry on both sides until golden brown.

Grease the pot with olive oil, then put some of the mushrooms in it, then some of the onions. The next layer is meat and a little sour cream. Next, the rest of the dried mushrooms, onions, sour cream and milk are placed in the pot. However, you can make layers at your own discretion. The dish is sprinkled with grated cheese. The pot can be placed in the oven. Bake for about an hour at 160 degrees.

Airy, surprisingly tasty pastries made from puff pastry always enjoy constant popularity. To prepare mushroom pie, you don’t need to look for any special ingredients; every housewife can find everything at hand. Ingredients:

Puff pastry.
Dried chanterelles - 700 g.
Onion.
Garlic.
Regular or blue cheese.
Olive oil.
Spices to taste.

Chanterelles are soaked in warm water for three hours, and then cut into cubes and fried. Onions and garlic are cut into small pieces and added to the mushrooms. The final step is to add grated cheese. The mushroom filling for the future pie is ready.

You can make puff pastry yourself, or you can use store-bought dough. The mushroom filling is laid out in an even layer several centimeters thick. The dough is carefully folded and placed in a preheated oven for half an hour. This simple and quick pie recipe is perfect for both everyday and holiday tables.

An original chanterelle salad with vegetables and fruits will be an excellent addition to meat dishes. And its preparation will take no more than 15 minutes of free time. For the salad you will need:

Chanterelles - 150 g.
Ham.
Two boiled eggs.
Medium-sized boiled potatoes.
A tablespoon of mayonnaise.
A tablespoon of sour cream.
Boiled carrots.
A few pickles.
Green onions.
Green apple.
Salt and spices.

Soak the chanterelles in water for several hours and then boil for 10 minutes. Next, squeeze them out of excess water and cut into pieces. Cut the vegetables into cubes and place in a deep container. Add chanterelles to vegetables.

Then cut the ham into slices. Eggs, pickles and apples are cut into cubes. Mix all ingredients.

Now you can prepare the sauce. To do this, mayonnaise is added to sour cream. The salad is dressed with sour cream sauce and garnished with green onions.

Potato casserole

The perfect breakfast recipe is an airy potato casserole with mushrooms. It's very easy to prepare. You will need the following ingredients:

Chanterelles - 300 g.
Medium sized red onion.
A tablespoon of sour cream.
A glass of milk.
Boiled potatoes.
Eggs.
Olive or vegetable oil.
Spices, salt.

The first step is to soak the dried chanterelles in warm milk for two hours. Meanwhile, the potatoes are peeled and cut into cubes.

The onion is peeled, cut into rings and fried in olive oil until golden brown. Grease a baking sheet with oil and spread some of the potatoes in an even layer. Place mushrooms and onions on top. Then add the remaining potatoes. Salt and pepper.

In a separate container, mix eggs, milk and sour cream. Mix the ingredients in a blender and add salt to taste. Then pour the mixture onto the contents of the baking sheet. Bake the dish at 160 degrees for about an hour. The casserole is ready.

Thus, dishes made from dried chanterelles will help diversify your daily or holiday meals. Recipes with mushrooms are sure to please even the most picky gourmet.

Dried chanterelle casserole

Cooking dried chanterelles as a casserole is one of the best lunch options for the whole family. This hearty dish will please everyone who has tried it at least once. The combination of potatoes and dried fruit bodies is worthy of any holiday feast.

70 g chanterelles;
4 onions;
200 ml milk;
1 kg of potatoes;
200 ml sour cream;
5 pieces. eggs;
Salt and ground black pepper - to taste;
Vegetable oil - for frying.

We invite you to watch a video on how to cook dried chanterelles in the form of a casserole.

Wash dried mushrooms and soak in warm milk overnight.
Place in an enamel pan, add water and boil for 15 minutes.
Wash and boil the potatoes in their jackets in salted water until half cooked.
Peel and cut into slices, peel the onion and cut into thin rings.
Pour oil into a frying pan, heat well and saute the onion rings.
Place half of the potatoes in a deep baking dish, which must first be greased with oil.
Distribute boiled chanterelles and onion rings on top.
Season with salt and pepper and add the remaining chopped potatoes.
Mix sour cream, milk and eggs, beat with a whisk, add salt, beat again and pour the contents of the mold.
Bake in the oven at 180°C for approximately 60 minutes.
You can serve with first courses, pickles or fresh vegetables.

Video

Mushrooms are a source of many beneficial substances. They are absolutely indispensable for vegetarians who do not eat animal protein and need a natural substitute. But it’s not always possible to buy or collect fresh mushrooms, so you can prepare them and dry them. In this article you will learn how to prepare soup using dried chanterelles, and on our website you will also find recipes with step-by-step photos of preparing other variations of this dish.

Tip: you should first soak the mushrooms for an hour or two before cooking in one and a half liters of water, then they will not taste bitter.

Author: Maria Sukhorukikh
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Salad with dried chanterelles, potatoes, cucumber and apple

Salad with dried chanterelles is a great option for the upcoming New Year.

100 g chanterelles;
200 g ham;
4 hard-boiled eggs;
7 pcs. potatoes boiled “in their jackets”;
1 boiled carrot;
250 g canned peas;
3 pickled cucumbers;
150 g green onions;
1 sweet and sour apple;
100 g each of mayonnaise and sour cream;
Salt - to taste.

You can learn how to prepare dried chanterelle mushrooms and use them in a salad by looking at the step-by-step process.

Pour warm water over the mushrooms for 5 hours, place in a saucepan, add a new portion of water and boil for 15 minutes.
Let drain and cool, then cut into small pieces.
Cut the boiled vegetables into cubes, place in a deep salad bowl, add mushrooms.
Add ham cut into thin slices, as well as cubes of boiled eggs, apple and pickles.
Drain the liquid from the peas, add to the mixture and add salt.
Combine mayonnaise and sour cream, pour into salad and mix.
Top with chopped onion and serve.

What else can you cook from dried chanterelles: stew with mushrooms and chicken

What else can you prepare from dried chanterelles to diversify your daily menu? Try making a stew with the addition of chicken - an excellent winter dish for all occasions, including holiday feasts.

1 kg of any chicken parts;
50 g flour;
2 onions;
5 cloves of garlic;
70 g dried mushrooms;
2 large carrots;
5 potatoes;
Hot water;
100 g canned peas;
1.5 tsp. Provençal herbs;
1 tsp. ground black pepper;
Salt - to taste;
Vegetable oil - for frying.

The recipe for dried chanterelles with chicken is simple and accessible to every housewife.

Mushrooms are poured with hot water and left for 30 minutes.
Remove the chicken from the bone and place it on a kitchen towel.
Dip in flour, fry in oil until golden brown.
Add onion cut into half rings and fry for another 5-8 minutes.
Add diced garlic and fry for 1 minute. and add the mushrooms cut into pieces along with water (the water should cover the contents of the saucepan).
Salt, pepper, add Provençal herbs, carrots and diced potatoes.
Stir, bring to a boil over medium heat, reduce heat.
Cover the saucepan with a lid and simmer for 40 minutes.
Add the peas and continue to simmer for 10 minutes.

Fkusnofacts

– Chanterelles are very easy to process before cooking – just rinse with water, because Thanks to the content of quinomannose, chanterelles have “immunity” from insects and worms.

– 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.

– Chanterelles are very convenient to transport 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-calorie and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered heavy food, so mushrooms should be consumed with restrictions.

– The average price of quick-frozen chanterelles is from 300 rubles/1 kilogram (data for Moscow as of June 2022). When choosing chanterelles, preference should be given to wild 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).