How to cook chanterelles in a slow cooker: recipes for cooking mushrooms with potatoes and other vegetables

Chanterelles cooked in a slow cooker of any model always turn out tasty and aromatic.
Mushrooms can be supplemented with potatoes, buckwheat, meat, sour cream and tomatoes, which will make the dish more nutritious and healthy for the whole family. Therefore, if you have such a “helper” in your kitchen, we offer simple recipes for cooking chanterelles in a slow cooker. This article contains the most popular and proven options for how to properly cook chanterelles in a slow cooker so that the whole family can enjoy the taste and aroma of their favorite and at the same time healthy fruiting bodies.

Chanterelles fried with onions in a slow cooker

To prepare fried chanterelles in a slow cooker using this method, you will need a minimum of ingredients, but the end result will pleasantly surprise you.

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1 kg chanterelles;
400 g onions;
Vegetable oil;
Parsley;
Salt and a mixture of ground pepper - optional.

Chanterelle mushrooms fried in a slow cooker are prepared quite simply and quickly, you just have to read the step-by-step recipe.

To begin with, after pre-treatment, the mushrooms should be boiled for 15 minutes, placed on a sieve and allowed to drain.
Pour a little oil into the multicooker bowl and turn on the “Fry” mode for 20 minutes. and add chanterelles.
With the lid open, fry the mushrooms and after the signal add the onions cut into half rings or rings.
Add salt and pepper, stir and turn on the “Fry” mode again for 10 minutes.
If there is not enough oil left in the bowl, add a little more.
After the set time, the mushrooms are placed in a deep plate and decorated with chopped parsley.

Cooking steps

All recipes advise cooking chanterelles in a slow cooker differently. Some chefs believe that onions, potatoes and mushrooms should be fried separately, and then all the ingredients should be stewed in sour cream. I suggest another way.

Step 1

Cooking chanterelles. Fresh mushrooms are cleaned, washed well and cut into small pieces. Frozen ones are allowed to thaw at room temperature, then placed in a colander or sieve and allowed to drain excess water. Whole mushrooms are also cut.

Step 2

Now it's time to prepare the vegetables. Wash potatoes and greens. We peel the onion and cut it into slices or pieces, as you are used to. Peel the potatoes and chop them into circles, rectangles, squares or even triangles. No recipes prohibit a creative approach to solving culinary problems.

Finely chop the greens.

Step 3

Place oil in the multicooker bowl and add onion. Set the “frying” mode and sauté the onion until creamy.

Then add the mushrooms to the bowl and fry again.

During the cooking process, you can add salt and pepper to the chanterelles. Fry until the mushrooms stop releasing juice and decrease in size.

Step 4

Add sour cream, mix and simmer for 5 minutes.

Step 5

Pour the potato slices into our sour cream and mushroom sauce, add half the greens, and stir.

We switch the multicooker to the “stew” mode for 20 minutes, and during this time we look at photos of delicious dishes on the website and study their recipes.

Step 6

After the multicooker beeps, open the lid and sprinkle our mushrooms in sour cream and potatoes with grated cheese. Let them be covered with a soft crust of melted cheese. To do this, press the “baking” button on the miracle oven panel and set the cooking time to 10 minutes.

After completing all culinary procedures, place the finished dish on a beautiful plate, garnish with the remaining herbs and slices of fresh vegetables.

Chanterelles in a slow cooker, like our other recipes for original dishes, are easy to follow because the whole process is described step by step and shown in the photo. Cook delicious food with us!

Watch another version of this dish in the video below:

If you brought mushrooms from the forest, be sure to fry them with potatoes. The dish will turn out to be finger-licking good. Just imagine, soft pieces of potato with a crispy crust here and there with crispy mushrooms - and all this on your plate. We won’t introduce it, but take it and prepare this yummy dish.

So, let's take:

boiled chanterelle mushrooms (the more, the better and tastier);
0.5 kg of peeled potatoes;
salt to taste;
4 tablespoons sunflower oil.

Stewed potatoes with chanterelles, carrots and onions in a slow cooker

To vary the first recipe a little, add potatoes to the dish. Stewed potatoes with chanterelles in a slow cooker will be a good addition to your family’s daily menu.

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800 g boiled chanterelles;
500 g potatoes;
3 carrots and onions;
Vegetable oil - for frying;
Salt - to taste;
1 tbsp. water;
1 tsp. dried ground garlic;
1 PC. bay leaf.

Potatoes need to be stewed with chanterelles in a slow cooker according to the proposed step-by-step description.

Cut the boiled chanterelles into pieces and place them in a multicooker bowl, where vegetable oil has already been poured to the bottom.
Turn on the “Fry” mode and fry the mushrooms for 20 minutes until all the liquid has evaporated.
Transfer the mushrooms to a separate bowl and start frying the onions and carrots, which must first be peeled and chopped.
To do this, place the chopped carrots and onions in the multicooker bowl and, turning on the “Frying” or “Baking” mode for 15 minutes, fry until caramel color.
Place the vegetables with the mushrooms and place the peeled and cut into thin slices potatoes into the multicooker bowl.
Add oil, add salt to taste, pepper and cook in the “Fry” mode with the lid closed for 20 minutes.
Add mushrooms, carrots, onions to the potatoes, add salt to taste, add water, bay leaf and ground garlic.
Stir, close the multicooker and turn on the “Stew” mode for 15 minutes.
After the signal, remove the bay leaf and throw it away, and leave the dish in the slow cooker for 10 minutes to steep.
Serve as a side dish with meat, or as a separate dish.

Wild mushrooms with potatoes in the oven

Ingredients:

chanterelles – 0.3 kg;
potatoes – 6 pcs.;
olive oil to taste;
soy sauce to taste;
dried basil greens;
curry and coriander.

Cooking process:

What could be more tender and fragrant than oven-baked potatoes with wild mushrooms? For this case, regular or young potatoes are most suitable, which should be thoroughly washed with a stiff brush. The recipe stipulates that the potatoes should be thoroughly dried and then cut into large slices. As for freshly picked chanterelles, they must also be thoroughly cleaned and washed.
The frying pan must be rubbed with sunflower oil. Place the chopped potatoes in a deep bowl, season with olive oil and soy sauce, and sprinkle with a little cumin if you like this spice. Only after this can the potatoes be evenly distributed over the cooking surface and sent to the oven, which was preheated to 180 degrees.
Heat a frying pan over medium heat with a little olive oil. Add some curry and coriander to it. When they are heated together with the oil and a piquant aroma spreads throughout the kitchen, you should add the chopped mushrooms. You need to fry the chanterelles until golden brown, and then simmer them for 20-30 minutes. If the mushrooms’ own juice is not enough, add a little boiled water to them. At the end of cooking, add chopped garlic and salt and pepper to taste into the frying pan.
By this time the potatoes will be almost completely ready. You need to place the fried chanterelles on it, distribute them evenly over the surface, and also put them in the oven for another 15 minutes. This procedure will make both ingredients spicy and aromatic. Potatoes with chanterelles in the oven are ready! Bon appetit!

Recipe for chanterelles stewed in a slow cooker with tomato sauce

One of the favorite mushroom dishes prepared in combination with tomato paste is considered by many to be stewed chanterelles in a slow cooker, the recipe for which is offered.

700 g boiled chanterelles;
4 onions;
Vegetable oil;
100 g tomato paste;
1 tbsp. water;
2 tbsp. l. flour;
Salt - to taste;
2 pcs. bay leaf and allspice;
3 tbsp. l. chopped greens.

Chanterelles stewed in a slow cooker with tomato paste are prepared in stages:

Cut the mushrooms into slices, the onions into half rings, put everything together in a multicooker, where 50 ml of vegetable oil has already been poured.
Turn on the “Frying” or “Stewing” mode for 20 minutes, and fry the contents with regular stirring.
Add flour, salt, bay leaf and pepper, add water and stir.
Turn on the “Extinguishing” mode on the panel and set the time for 15 minutes.
After the signal sounds, open the lid, sprinkle with herbs and close again for 10 minutes.
The dish prepared this way can be served with mashed potatoes or boiled rice.

Chanterelles in sour cream in a pot

If you want to cook something more original than trivial fried chanterelles with sour cream, the recipe can be supplemented with vegetables and cooked in pots, resulting in a hearty and nutritious mushroom roast. The dish is often prepared with liver, which, like mushrooms, is first fried and breaded in flour.

Ingredients:

chanterelles – 600 g;
potatoes – 1 kg;
liver – 500 g;
onions – 2-3 pcs.;
sour cream – 250 g;
vegetable oil – 60 ml;
broth – 200 ml;
cheese – 100 g;
salt, pepper, seasonings, flour.

Preparation:

Prepared mushrooms, chopped onions and liver are fried separately, transferred to pots, alternating with potato slices.
Mix sour cream, broth, seasonings, pour into pots.
Cover the vessels with lids and simmer the dish in an oven preheated to 200°C for 50 minutes.
In 10 min. add grated cheese before baking is completed.

Chanterelles with onions and sour cream, cooked in a Redmond multicooker

The following recipe for cooking chanterelles is offered in the Redmond multicooker. This “helper” is available to almost every housewife in the modern world.

700 g boiled mushrooms;
5 tbsp. l. sour cream;
3 onions;
2 tbsp. l. flour;
Vegetable oil;
2 cloves of garlic;
100 g cheese;
Salt and ground black pepper - to taste.

The recipe for cooking chanterelles in sour cream in a slow cooker is described in stages:

Turn on the multicooker in the “Multicook” mode, selecting a temperature of 100°C and a cooking time of 60 minutes.
Pour in enough oil to cover the bottom of the bowl.
Peel the garlic cloves and onion, cut into cubes and pour into a bowl.
Stir and fry without closing the lid for about 10 minutes.
Cut the mushrooms into pieces, place them in the slow cooker, stir and close the lid.
Leave for 30 minutes, open the lid for 5 minutes so that the mushroom liquid evaporates a little.
Add flour, salt, pepper, mix quickly, add sour cream and mix again.
Close the lid for 10 minutes, grate the cheese on a fine grater and pour into the multicooker without stirring the contents.
After the program automatically turns off, the dish can be served.

How to fry chanterelles with sour cream?

There are more than a dozen ways to cook fried chanterelles in sour cream, differing, as a rule, in the composition of the accompaniment used, seasonings and requirements for serving the dish.

Mushrooms always go well when fried and cooked with sauces with onions, garlic, carrots, and other vegetables.
Meat eaters will love the dish options where chanterelles are combined with chicken, pork, beef, and other meats.
You should simmer the chanterelles with sour cream for just a few minutes, adding the dairy product at the final stage of frying the mushrooms with vegetables and other ingredients.

Buckwheat with chanterelles, carrots and onions in a slow cooker

Buckwheat cooked with chanterelles in a slow cooker is an excellent option for a hearty and tasty dish for the everyday menu, especially during the mushroom picking season.

500 g buckwheat;
400 g peeled mushrooms;
1 carrot and onion each;
Vegetable oil;
500 ml water;
Salt and spices - to taste.

Cooking chanterelles in a slow cooker with the addition of buckwheat will not take much time, because the “home assistant” will practically do everything herself.

Onions and carrots are peeled, rinsed with water and finely chopped.
Pour oil into the bowl to cover the bottom, turn on the “Frying” program and fry the vegetables for 10 minutes.
Add diced chanterelles, salt and spices, mix and continue the process in the “Frying” mode for another 10 minutes.
Turn off the program, add well-washed buckwheat, pour water to cover the cereal.
Turn on the “Buckwheat” or “Cereals” program (it all depends on the multicooker model), and cook until the end of work.
After the signal, mix thoroughly and serve as a separate dish with chopped vegetables.

Selection and preparation of ingredients

Whatever dish you decide to cook (stewed, fried or boiled), in any case, it requires only young and fresh chanterelles, which have lain in the refrigerator for no more than a day after collection . An exception may be dried or frozen mushrooms, but it is likely that they will not be as fragrant as fresh specimens.

Spoiled mushrooms should not be used, but medium-sized and fairly dense mushrooms are what you need. The specifics of choosing the remaining ingredients largely depend on their type, but all of them must be pure and of high quality.

When using dairy products and meat components, carefully monitor the expiration date of the selected products, taking into account the aroma and appearance of the cream or meat (there should be no signs of spoilage).

Did you know? Chanterelles are one of the few edible mushrooms that are practically not affected by worms and other insects. The reason for this phenomenon lies in their composition, or rather

—
the substance present contains quinomannose (destroys the capsules of pest eggs).

Beef with chanterelles and tomato paste in a slow cooker: recipe with photos

Beef with chanterelles, cooked in a slow cooker, turns out very juicy, satisfying and aromatic. This dish is served as a side dish only with salads made from fresh vegetables.

500 g beef;
700 g pickled chanterelles;
1 tbsp. water;
50 ml tomato paste;
Salt and vegetable oil;
1 piece each carrots and onions;
2 tbsp. l. flour;
100 ml sour cream.

The proposed recipe with a photo of cooking chanterelles in a slow cooker with beef will help young housewives cope with the process:

The beef is cut into cubes, salted, rolled in flour and placed in a multicooker bowl, where 3 tbsp has already been poured. l. oils

In the “Frying” or “Baking” mode, the meat is fried for 10 minutes.

The onion is chopped into cubes, the carrots are grated and everything is laid out with the meat. It is fried in the same mode for another 10 minutes.

Add chanterelles cut into pieces, add sour cream and tomato paste and mix.

Water is poured in, the lid is closed and the “Quenching” program is set for 90 minutes.

After the signal, the contents of the bowl are mixed, placed into portioned plates and served to the table.

Why are chanterelles the ideal mushrooms?

There are only two points that will force any cook to turn his attention to this type of mushroom.

Firstly, chanterelles are one of the most delicious mushrooms. Juicy, aromatic, light - that's all about them.
Secondly, preparing mushrooms for further cooking takes very little time. Rinse the chanterelles thoroughly and quickly under running water.

By the way, this is one little secret: so that these mushrooms do not lose their beneficial and tasteful properties, they need to be rinsed very quickly. The fact is that chanterelles absorb moisture extremely quickly and, as a result, lose their taste.

Rice with chanterelles, carrots and onions, cooked in a slow cooker

Chanterelles cooked in a slow cooker with rice are a simple and inexpensive treat for everyone in the household. Even a novice cook can handle this process. And the combination of rice, mushrooms and vegetables will please everyone without exception.

400 g steamed rice;
1 liter of water (boiling water);
400 g boiled chanterelles;
4 carrots;
3 onions;
Vegetable oil;
1.5 tsp. salt;
1 bunch of parsley.

The recipe for cooking chanterelle mushrooms in a slow cooker is described in simple steps.

Peel the carrots and onions, wash and chop as desired.
Pour enough oil into the slow cooker to cover the bottom and add the vegetables.
Cut the chanterelles, add them to the carrots and onions, stir, turn on the “Frying” or “Baking” program on the panel and set the time to 40 minutes.
During this time, the contents of the multicooker need to be mixed 2-3 times.
Add washed rice, chopped herbs, salt to the vegetables and mix.
Pour boiling water, close the lid and set the “Cereals” or “Porridge” program for 30 minutes.
After the beep, leave the rice with chanterelles to heat for another 10 minutes.

Pork with chanterelles in sour cream

Fried chanterelles with meat in sour cream take a little longer to cook if you use pork or veal as an accompaniment to mushrooms. After frying, sliced meat should be further simmered until the meat fibers are almost ready and soft. The addition of coriander and thyme perfectly enhances the taste of the dish.

Ingredients:

chanterelles – 700 g;
pork (pulp) – 500 g;
onions – 3 pcs.;
sour cream – 300 g;
vegetable oil – 100 ml;
ground coriander and thyme - 0.5 teaspoon each;
salt pepper.

Preparation:

The pork is cut into cubes or small pieces and fried in oil.
Add a little water, simmer the meat under the lid until cooked.
Separately, fry the onions, adding prepared chanterelles.
Transfer the fried mushrooms to the meat, adding salt, pepper, thyme, coriander and sour cream.
Stew chanterelles with meat in sour cream for 5 minutes.

Chanterelles with potatoes and chicken: recipe for a slow cooker

The recipe for cooking chanterelles with potatoes and chicken in a slow cooker is simple, tasty and affordable in terms of ingredients. Even a cook without specific skills can handle the cooking process.

500 g chicken breast;
500 g boiled chanterelles;
Vegetable oil;
2 carrots and onions;
300 g potatoes;
4 tbsp. l. sour cream;
Salt - to taste;
1 tsp. ground black pepper.

How to properly cook potatoes with chanterelles and meat in a slow cooker will be shown in a step-by-step description of the recipe, which is not at all difficult to remember.

Cut the chicken breast into cubes, chop the onions, carrots, mushrooms and potatoes in the same way.
Pour a little oil into the multicooker bowl, turn on the “Frying” program for 10 minutes, add the onion and fry.
Add meat, mushrooms, potatoes and carrots, add salt and pepper, add sour cream.
Stir, pour in 1 tbsp. water and turn on the “Quenching” mode for 40 minutes.

Preparation

1. Traditionally, potatoes are fried in a frying pan. We will move a little away from the usual cooking method and use a slow cooker. This household kitchen appliance will become a real lifesaver in cooking in the country house, if there is no electric or gas stove, because it replaces pots and pans.

We sort out the mushrooms, wash them and set them to cook. Usually they are kept on the stove after boiling for 1-1.5 hours. Then we place the chanterelles in a colander and let all the liquid drain. You can also add pre-boiled mushrooms to this dish, which, for example, have been sitting in the refrigerator overnight.

Peel the potatoes, wash them and cut them into small thin cubes. Transfer to the multicooker bowl.

2. Next we put the mushrooms there.

3. If you don’t have chanterelles, but a lot of any other mushrooms, fry the potatoes with them.

Pour oil into the bowl, add salt and stir.

4. With the lid closed, start the “Frying” mode.

5. It will give the potatoes a chance to fry. Then switch the multicooker to the “Stew” mode and bring the dish until cooked (hold for 20 minutes). By turning on the second mode, the potatoes will become soft from the inside. Don't forget to stir periodically.

Mushrooms are called “vegetable, forest meat.” Not only their big fans eat them, but also vegetarians. Mushrooms contain a large amount of protein, minerals and a number of useful vitamins. But mushrooms have a disadvantage - they are poorly digestible, so they are not recommended for everyone to eat (especially take into account that they are contraindicated for children under 8 years of age). There are many options for cooking mushrooms in a slow cooker; today I am offering the most common cooking method, but very tasty and loved by everyone. Many wild mushrooms need to be soaked and boiled before frying. These are lamellar mushrooms—volnushki, saffron milk caps, russula, milk mushrooms. Your own forest mushrooms - chanterelles

I also boiled it first before frying it
with potatoes in a slow cooker
. I prefer to boil everything in salted water.

Potatoes with chanterelles and mayonnaise in a slow cooker

Chanterelle mushrooms with potatoes, stewed in a slow cooker with mayonnaise - a special dish that can be enjoyed on holidays. And having diversified your home menu with it, your loved ones will often ask you to cook it again. The combination of mushrooms, potatoes and mayonnaise will make the dish unique in taste and aroma.

1 kg of potatoes;
700 g boiled chanterelles;
4 white onions;
5 cloves of garlic;
150 ml mayonnaise;
Vegetable oil;
Salt - to taste;
200 g processed cheese;
Spices - optional;
3 tbsp. l. chopped dill or parsley.

The recipe for cooking chanterelles in a slow cooker is described below. The main thing is to follow the steps to make a tasty and satisfying dish.

Peel the potatoes, rinse well in water and cut into large slices.
Remove the top layer from the onions and cut into half rings.
Pour a small amount of oil into the multicooker bowl and add the potatoes.
Stir and add onion, diced chanterelles and crushed garlic, season with salt to taste and pepper.
Pour in mayonnaise, stir, sprinkle chopped herbs and spices on top (optional), close the lid.
Turn on the “Frying” or “Baking” program on the equipment, set the time to 60 minutes.
During this time, you should mix the potatoes with mushrooms 2-3 times.
After the signal, open the lid, add processed cheese grated on a fine grater, close the lid and leave in the “Baking” mode for 10 minutes.
Delicious potatoes with chanterelles and mayonnaise will go well with fried meat, as well as with a salad of fresh vegetables or canned cucumbers.

Fried chanterelles with new potatoes

Ingredients:

young potatoes – 8 pcs.;
fresh chanterelles – 0.3 kg;
onions – 0.1 kg;
sunflower or butter for frying;
rock salt to taste.

Cooking process:

To cook chanterelles, you first need to soak them briefly in cold water. Just 30 minutes is enough. This will allow you to quickly and easily get rid of dirt and sand. As for worms and damaged areas, they need to be carefully trimmed. The mushrooms can be left whole or cut a little if necessary.
Boil a saucepan with cold water and a little salt, and then add the peeled and chopped chanterelles. You need to cook the food for 15 minutes. After this, the broth should be drained, and the chanterelles should be cooled slightly and dried with a paper towel.
You need to peel the onion, cut it into thin slices, and then cook in sunflower oil until the vegetable becomes soft. Only after this can you add prepared mushrooms to the frying pan. There is no need to fry them with potatoes, as the new potatoes will be cooked separately. Ready-made chanterelles will lose a lot of volume during the cooking process and acquire a brighter shade. Check the ingredients for salt, cook until done and transfer to a separate bowl.

Wash the new potatoes thoroughly and cook them directly in the skins. Cut the finished vegetables into thin rings and dry. Heat a large amount of vegetable oil in a frying pan, add chopped potatoes into it and cover with a lid. Stir the potatoes occasionally as they cook over medium heat. Add fried mushrooms and onions to the finished ingredient, mix them gently and add salt. Serve hot. Fried chanterelles with potatoes are perfect for a festive table.

Time: 50 min.

Servings: 4-6

Difficulty: 3 out of 5

Fried potatoes with mushrooms in sour cream have always been considered a country dish in Rus'. This vegetable grows in the villagers' gardens, the cow will give milk, and you can pick mushrooms in the forest. Cheap and tasty! The townspeople, however, also do not disdain the gifts of the forest.

True, harvesting mushrooms is not easy now: for some reason there are fewer of them. Or are there simply too many mushroom pickers? But you can buy fresh oyster mushrooms or champignons in the supermarket at any time of the year. But real forest whites or chanterelles are always tastier and more aromatic. Boletuses, of course, cannot be found in every forest, but chanterelles grow almost everywhere.

Therefore, they are included in the recipes for such simple, but very beloved dishes with mushrooms. Let's cook fried chanterelles with potatoes in a slow cooker. It will be inexpensive, tasty and fast. Especially if you have these fresh or frozen mushrooms.

For those who don’t know what real chanterelles look like, I post photos of them in nature and in the kitchen:

Chanterelles fried for the winter in vegetable oil

You and I are always interested in recipes for preparations. Therefore, I decided to include a canning dish in this gastronomic theme. It's easy and quick to prepare. And the range of products is more than modest. Mushrooms prepared in this way can easily be stored for several years. Boil the potatoes, open a jar of forest mushrooms - and a delicious dinner is ready! Bon appetit!

Ingredients:

chanterelles
salt
vegetable oil

Preparation.

Cleaning the mushrooms. Wash under running water.

Cut the chanterelles into small pieces.

Place mushroom pieces in a frying pan and generously pour vegetable oil over them. Let's fry the mushrooms.

Fry until the moisture evaporates.

When only mushrooms in oil remain in the pan, add some salt to the dish.

We sterilize the jars and put mushrooms in them. We compact it a little layer by layer.

When the jar is filled almost to the brim, pour the oil in which the chanterelles were cooked into it.

Now you can roll up the jar with a lid and put it in a cool place for storage .

Chanterelles fried for the winter in vegetable oil. Author

Chanterelles - a recipe for delicious mushroom caviar for the winter

Chanterelle caviar, prepared for the winter according to this recipe, has a bright, rather pungent taste and a subtle spicy aroma. These shades are given to it by the tomato paste and apple cider vinegar included in the composition. If you want the dish to be more tender, you can replace the pasta with ketchup mixed in equal proportions with mayonnaise.

Ingredients for a recipe for preparing mushroom caviar for the winter

chanterelles – 3 kg
onion – 750 g
tomato paste – 15 tbsp
apple cider vinegar – 150 ml
carrots – 600 g
garlic – 1.5 heads
sugar – 5 tbsp
salt – 3 tbsp
ground black pepper – 1 tsp
vegetable oil – 75 ml

Step-by-step instructions for the chanterelle caviar recipe

Peel, wash, dry and cut the mushrooms into medium-sized cubes.
Boil water over high heat, add chanterelles, cover with a lid and cook for 25 minutes.
At the same time, finely chop the onion and saute it in oil until light golden brown.
Grate the carrots on a coarse grater and add to the onion. Simmer together until the vegetables are soft. At the end, add the mushrooms and cook for another 15 minutes.
Remove the prepared mushroom mass from the stove and cool naturally. Place the cold semi-finished product in a blender and beat well until the consistency of the dish becomes completely homogeneous.
Return the mushroom mixture to the pan, add salt, pepper, sugar, vinegar and mix very well.
Add tomato paste and mix again. Simmer over low heat for about 20 minutes. Stir occasionally with a wooden spoon or spatula.
When hot, pack into sterilized, dry jars, close with screw or iron lids and store in a cool place.

Fried chanterelles with sour cream and cheese

You can prepare delicious chanterelles with cheese and sour cream by baking the ingredients in a mold in the oven, after frying the mushrooms with sliced onions, or use the instructions below to prepare the dish in a frying pan. It is important not to overdry the mushroom mass and only evaporate excess moisture.

Ingredients:

chanterelles – 500 g;
garlic – 5 cloves;
onions – 2-3 pcs.;
sour cream – 150 g;
cheese – 100 g;
vegetable oil – 70 ml;
salt, pepper, herbs.

Preparation:

Chopped onions and mushrooms are fried in a frying pan with the addition of oil, ensuring that excess liquid in the pan evaporates.
Add sour cream, garlic, all seasonings, and then herbs.
Stir the contents of the pan, sprinkle with cheese, and cook covered over low heat until the cheese melts.

Step-by-step preparation

Step 1:

So let's take the champignons. We clean them and wash them.

Step 2:

Let's cut them. Maybe with records. But I had large ones, so I cut them in half.

Step 3:

Cut the onion into half rings.

Step 4:

Step 5:

Pour oil into a multicooker cup and put all the mushrooms there. It turns out to be a lot, but they will boil down for us. Turn on the stewing mode in the multicooker. Set it for 50 minutes. Stir the mushrooms.

Step 6:

After 10 minutes, add onions and carrots to the mushrooms and add salt. You can pepper it. Simmer further. After 15 minutes, add sour cream and flour. And simmer until done.

Step 7:

This is how we get them. They don't need to cook for a long time. Serve with potatoes. I had them in uniform. It's also very tasty.

Description of preparation:

A classic dish is chanterelles with potatoes. Today we can cook it in a slow cooker. No matter how many times I make it, I want to do it again! Consolidation! How to cook potatoes with chanterelles in a slow cooker? 1. Sort and wash the chanterelles. Mushrooms should be washed if necessary. Chanterelles are known to be very absorbent. If desired, cook them for about 15 minutes. Cut large chanterelles. 2. Peel and cut the onion into small cubes. 3. Pour sunflower oil into the multicooker bowl. Fry the onion in the “Baking” position until transparent. 4. Add chanterelles to the slow cooker with the onions. Stir. Fry for 20 minutes (“Baking” mode), stirring occasionally. 5. While the mushrooms and onions are fried, peel, rinse and cut the potatoes into small cubes. After the signal sounds, add potatoes to the chanterelles, salt and pepper. Mix everything and fry for 40 minutes, turning on the “Baking” mode. After half an hour, mix everything and close the lid. Potatoes with chanterelles in a slow cooker are ready! I like to serve (and eat) this dish with pickled or lightly salted cucumbers. Bon appetit!

Purpose: For lunch / For dinner Main ingredient: Mushrooms / Chanterelles Dish: Hot dishes Diet: Lenten dishes