Cooking fried chanterelles - the best recipes, tips, secrets

How to fry chanterelles in a frying pan with potatoes?

This dish is easy to prepare. It is worth considering that during the frying process, mushrooms release a lot of liquid, which can turn fried potatoes into stew.

Ingredients:

• 1 onion
• 500 g mushrooms
• 0.5 kg potatoes
• Salt
• Pepper
• Oil
• 3 cloves garlic

Recipe:

• Wash the mushrooms and try to keep them in water. Often, particles of soil and sand remain in the notches
• Cut into small pieces and fry in a frying pan with a little oil
• When a crust appears on the mushrooms, add the onion and fry until browned.
• In a separate frying pan, fry the potatoes until golden; when the vegetable is ready, add the mushrooms
• Salt, add pepper and garlic. Cover with a lid and simmer for 5-8 minutes

How to fry chanterelles in a frying pan with potatoes

Chanterelles in jars

If you have collected a lot of chanterelles, you can prepare them for the winter. They can be fried and stored in jars. To prepare one serving of preparations you need 1 kg of chanterelles, 250 ml of oil, 3 bay leaves, salt and jars.

At the very beginning, as always, you need to clean the chanterelles from needles, sand and moss. Rinse as they need to be clean to last longer. Rinse with cold water and place in a colander. When all the water has drained, the mushrooms need to be cut into small pieces.

Before frying, the chanterelles must be boiled. To do this, they are placed at the bottom of the pan and filled with cold water. Place on the stove and cook for 15 minutes. After it boils, the water is drained.

After this, a frying pan is prepared, oil is poured into it and boiled mushrooms are laid out. Salt is added, 40 g is needed. Then bay leaves are added. The contents should be fried for 30 minutes, as this will be a long-term storage product. A lid is not used as it is very important that the moisture evaporates.

When the moisture has evaporated and the chanterelles have acquired a ready-made appearance and are well fried, you can cover with a lid. Now the jars are prepared, you need 4 jars of 500 ml each. These jars are washed with water and soda and finally doused with boiling water. Iron lids must be boiled for 5 minutes.

If you use plastic lids, pour boiling water over them. Fried chanterelles are placed in a dense layer in jars. 3 cm of empty space is left from the top. Oil from the frying pan is poured into the contents of the jar and 1 cm from the surface is left unfilled. If you run out of oil, add oil to the pan and bring to a boil. And finish filling the cans.

Next, take a basin and pour in water; you will need a 4 cm high layer of water. When the water boils, jars of mushrooms are placed there, but not covered with lids. This is how sterilization occurs. It will take 40 minutes.

After this, the jars are placed on the table and rolled up, with iron lids, or closed with plastic lids. Jars of mushrooms are placed on the floor with the lids down and tightly closed with something warm, for example a blanket will do. This way the inside of the jar will languish and cool slowly.

Thus prepared chanterelles can be stored for up to 6 months. The place should be dark and cool. After opening the jar, the contents should be stored in the refrigerator for no more than 4 days.

How to fry chanterelles in a frying pan with onions and carrots?

This dish can be complemented with mashed potatoes or pasta. Quick dinner option.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 2 carrots
• Oil
• Spices
• Salt

Recipe:

• Soak the main ingredient for 0.5 hours in cold water. This will quickly get rid of debris and sand.
• Cut into pieces and dry a little. Place in a hot frying pan with oil
• Fry until all the liquid has evaporated, then add a little oil
• Add chopped carrots and onions to the mushrooms
• Fry until golden and add spices and salt

How to fry chanterelles in a frying pan with onions and carrots?

Fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety and make it possible to use the dish as an independent dish, as an addition to side dishes, or as a filling for pies. Every cook will be able to choose an interesting, simple cooking technology.

How to fry chanterelles in a frying pan with onions and sour cream?

This is a traditional recipe for making chanterelles. Sour cream adds a delicate and piquant taste.

Ingredients:

• 2 onions
• 100 ml sour cream
• Oil
• 0.5 kg mushrooms

Recipe:

• Thoroughly clean the chanterelles of dirt and debris and wash them
• After this, cut into pieces and place in a frying pan with a little oil.
• Fry until the juices evaporate. Add the onion and add a little more oil
• After this, fry until golden and add sour cream, add spices
• Simmer covered for another 5 minutes

How to fry chanterelles in a frying pan with onions and sour cream?

Features and varieties of chanterelles

Chanterelles (sometimes called cockerels) are agaric mushrooms common in the European part of the continent from the Mediterranean Sea to Scandinavia. The size of the mushroom is relatively small - from 2 to 12 cm. The body is funnel-shaped, the cap smoothly turns into a fruit stalk. The edges of the cap are wavy, the shape of the mushroom is often irregular.

It is generally accepted that the peculiarity of chanterelles is the faint aroma of apricots. The fruity smell is present, but many mushroom pickers define it in their own way, from the aroma of dried apricots to the slight smell of dried chili peppers. If you taste it raw, you may notice some sourness. She leaves while cooking.

Fans of mushroom dishes are unanimous - the best way to prepare chanterelles is to fry them. Stewed mushrooms with sour cream (one of the classic recipes) are no less highly valued. In the soup they fade somewhat, losing their bright taste. There are many lovers of salted or pickled chanterelles, but in this form their taste loses its originality and differs little from any other mushrooms.

Varieties

There are several varieties of chanterelles:

• Common chanterelle . Yellow funnel-shaped mushroom 2-10 cm in size;

• Cinnabar red . It differs from the usual one in its small size (up to 4 cm) and red color. Grows in deciduous, mainly oak forests;

• Velvety . Almost no different from the ordinary one, it grows on the edges of mixed forests;

• Gray fox . It has a dark gray color and no typical fruity aroma. The cap size is up to 6 cm. It grows in mixed forests;

• White (or pale) chanterelle . A rare variety with a white color, sometimes pale yellow or fawn. Outwardly, it is easy to confuse with russula, since the shape of the cap is not too funnel-shaped;

• Minor . Small specimens (up to 3 cm), yellow or orange;

• Faceted . The fruit body is yellow or orange, 2-12 cm in size. It is found mainly in oak groves.

The most common chanterelle is found. Many mushroom pickers often skip other varieties, not being sure of their edibility. This is correct, since in nature there are many poisonous mushrooms that have an external resemblance to chanterelles.

False species

There are conditionally edible and poisonous mushrooms that look similar to chanterelles:

• Orange talker (another name is false chanterelle). The shape of this mushroom is closer to the russula, its color is similar to the chanterelle. It is considered conditionally edible if pre-processed. However, in terms of taste, it cannot compare with chanterelle;

• Yellow hedgehog . A distinctive feature of this mushroom is the small spine-like outgrowths located on the cap. The mushroom is edible after processing, and young specimens can be cooked immediately;

• Omphalotus olive . This is a poisonous mushroom, dangerous to humans. However, it is almost impossible to meet it in Russian forests.

Sometimes even an experienced mushroom picker is unable to correctly determine whether a mushroom is real or false. To avoid dangerous mistakes, you must follow the basic rule - if you have the slightest doubt, throw away the mushroom.

How to fry chanterelles in a frying pan with meat?

We can say that this is an autumn recipe, as it contains the gifts of nature. The dish should be served with buckwheat or potatoes.

Ingredients:

• 0.5 kg pork
• 0.5 kg chanterelles
• 2 onions
• Oil
• 150 ml sour cream
• Salt
• Spices

Recipe:

• Wash and chop the mushrooms thoroughly. Place them in a frying pan and fry until the liquid evaporates
• Add the onion and simmer a little longer until the onion is browned.
• Add sour cream and spices, simmer for 3 minutes
• In a separate bowl, fry the pork pieces over high heat.
• They should be golden brown, add 100 ml of broth and simmer covered for 45 minutes
• Add the mushrooms to the pork and simmer together for another quarter of an hour.
• Add salt if necessary

Different opinions

By studying the intricacies of culinary art, you can learn more about products. It is known that chanterelles, due to their unique chemical composition, not only have a positive effect on eye health, but also kill the causative agents of certain diseases that accidentally enter the body. In addition, these mushrooms contain ergosterol, which is used in medicine to treat and cleanse the liver.

Substances that have this effect are very sensitive to elevated temperatures. Therefore, the process of boiling the product should be reduced to a minimum if necessary. And after that you need to decide how long to fry the chanterelles after cooking. Here, too, you need to know when to stop. 10-15 minutes for such processing will be quite enough. Don't think that a longer procedure will make the product tastier. This will simply lead to excessive loss of moisture. The mushrooms will become tougher and tasteless, and the characteristic crust on their surface will not decorate the finished dish at all.

How to fry raw chanterelles in a frying pan?

This recipe is suitable if you have freshly cut mushrooms.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 100 ml cream
• Salt
• Pepper

Recipe:

• Wash the mushrooms thoroughly and cut them into small pieces
• Place in a frying pan with a little oil
• Keep over medium heat until the juice evaporates and add the chopped onion
• With constant stirring, keep on fire for another 10 minutes.
• Pour in cream and a little water
• Add salt and spices. Simmer for another 12 minutes covered

How to fry raw chanterelles in a frying pan?

How long do chanterelles take to fry?

Cooking mushrooms is not difficult, and all the beneficial substances are preserved. This procedure takes about half an hour. First of all, wash the mushrooms under the tap and finely chop them with a knife. Just before frying, it is recommended to cook the chanterelles for 10 minutes to be safe. Especially if you bought the product secondhand.

After preliminary preparation, the mushrooms are placed in a hot frying pan greased with vegetable oil. If desired, sprinkle with finely chopped green onions or other herbs. It creates a pleasant aroma and decorates the dish. Cooking time is a quarter of an hour over high heat. There is no need to cover the pan with a lid. The most important thing is to periodically stir the contents of the dishes, otherwise they will burn.

How to fry frozen chanterelles in a frying pan?

Before you cook them, you need to defrost them. To do this, I put the raw materials in a bowl and let them stand at room temperature. The water needs to be drained.

Ingredients:

• 600 g frozen mushrooms
• 1 onion
• Salt
• Pepper
• Oil

Recipe:

• Thaw mushrooms at room temperature and drain
• Dry on a towel and place in a hot frying pan with oil.
• Add the onion and fry until browned
• Add salt and pepper. Fry for another 10 minutes

How to fry frozen chanterelles in a frying pan?

Useful properties of chanterelles

Chanterelles are one of the most nutrient-rich varieties. Even the bright yellow color is a consequence of the high carotene content. In addition, they contain:

• Quinomannosis. This substance helps destroy worm eggs, so you can safely take chanterelles without fear that the mushrooms are wormy;

• ergosterol. A substance that actively affects liver enzymes;

• trametonolinic acid. Destroys the hepatitis virus.

With the help of chanterelles, you can treat obesity, destroy boils, sore throats, and abscesses. They are used to remove radionuclides from the body.

They are a natural antibiotic that can stop the growth of tubercle bacilli. Strengthen the immune system and have an antitumor effect. They contain vitamin A, which is more than carrots.

It is noteworthy that heat treatment, while maintaining taste, destroys many beneficial properties and elements.

For example, quinomannose is destroyed already at a temperature of 60° and does not tolerate contact with table salt. Therefore, only dried chanterelle powder is used for medicinal purposes.

Worms or other insects are never found in the pulp of the mushroom. Chanterelles are leaders in the content of vitamins and microelements, however, they are not easy to preserve. During heat treatment, many useful components decompose and lose their properties.

How to fry boiled chanterelles in a frying pan?

You can pre-boil the mushrooms before frying, this will make them juicy.

Ingredients:

• 2 onions
• 0.5 kg mushrooms
• Oil
• Salt
• Pepper
• 2 carrots
• 100 ml sour cream

Recipe:

• Boil the washed mushrooms in salted water for about 30 minutes.
• Drain the broth and chop the mushrooms. Dry them on a towel or keep them in a colander
• After this, pour oil into the frying pan and add the mushrooms from which the water has drained.
• Add onion and carrots and fry for 10 minutes
• Drain the sour cream, add salt and spices. Cover with a lid and simmer for 7 minutes

How to fry boiled chanterelles in a frying pan?

How to get rid of bitterness

Sometimes chanterelles are a little bitter. Most often, this becomes noticeable after defrosting mushrooms prepared for future use. At the same time, the cause of bitterness is not storage at low temperatures.

Typically, the cause of bitterness is a lack of moisture and a dry season. Young and small chanterelles do not suffer from this, but large mushrooms often give dishes a noticeable bitter taste.

You can get rid of this only through preventative methods. One of the most effective methods is pre-boiling before freezing.

Mushrooms are boiled in boiling water for about 20 minutes, after which they are discarded in a colander and the water is allowed to completely drain. The bitterness will go away with it.

All that remains is to cool the chanterelles, package them in containers, and then put them in the freezer. Problem solved.

How to fry canned chanterelles in a frying pan?

Only canned mushrooms that are prepared without adding vinegar are suitable for frying. Simply put, these are boiled canned chanterelles.

Ingredients:

• Jar of mushrooms
• 2 onions
• 1 carrot
• Salt
• Pepper
• Oil

Recipe:

• Place the mushrooms in a colander and let the liquid drain
• After this, heat the vegetable oil in a frying pan and add the mushrooms
• Fry until golden brown and add chopped onion and carrots
• Fry for another 7 minutes, add salt and spices

How to fry canned chanterelles in a frying pan?

Simple secrets

Fried chanterelles are the juicy kings of the frying pan.
To properly fry chanterelles, you need to follow simple and useful rules:

• The frying pan should have a thick bottom, and, best of all, cast iron.
• If you completely replace vegetable oil with butter when frying, the mushrooms will turn out especially tender and juicy.
• The flavor of fried chanterelles depends on whether you use fresh, pickled or frozen mushrooms.
• The duration of frying the mushrooms until fully cooked depends on the degree of their preliminary preparation. Raw fruit bodies need to be fried for about half an hour. And for boiled ones, 15 minutes will be enough.

Can chanterelles be fried raw?

Yes, chanterelles can be cooked fresh. The only condition is to clean them well and wash them from soil and sand.

Ingredients:

• 700 g mushrooms
• 100 ml oil
• 100 l cream
• Salt
• Pepper
• 2 onions
• 2 cloves garlic

Recipe:

• Wash the chanterelles thoroughly and remove any dirt.
• After washing, dry the mushrooms a little
• Place them in a hot frying pan and fry over medium heat until the liquid evaporates
• Add chopped onion and garlic. Fry for another 5 minutes
• Pour in some water and cream
• Cover with a lid and simmer for 7 minutes
• Salt and add spices

Can chanterelles be fried raw?

Useful tips for mushroom pickers

It is difficult to spoil chanterelles when frying, unless you burn them to the state of coals. However, a few useful tips will not hurt anyone:

• 
  You can maximize the taste of chanterelles by frying them in butter;

• Before starting cooking, it is recommended to evaporate the water in a dry, hot frying pan. After this, the mushrooms retain their shape better, and their taste becomes brighter;
• Some experts do not recommend boiling and frying chanterelles for longer than 5 minutes, arguing that this allows them to preserve all their taste and healing qualities. However, this largely depends on the characteristics of the dishes and the temperature conditions;
• It is difficult to wash lamellar mushrooms. Experienced mushroom pickers use regular soaking in water for about half an hour. During this time, sand and small debris settle to the bottom of the dishes, all that remains is to rinse them and start cooking.

These simple tips will help you get delicious dishes that will appeal to all lovers of mushroom dishes.

In conclusion, it is necessary to note the excellent taste and pronounced aroma of this type of mushroom. Despite the fact that heat treatment destroys many useful components, the demand for chanterelles does not decrease.

The only condition is thorough cleaning, especially the underside of the cap - sand and dirt often accumulate between the plates. The method for preparing chanterelles is common; the recipes differ only in additional components and do not require any specific actions. The cooking process happens quickly, which allows you to deliciously feed unexpected guests or relatives.

How to properly fry frozen chanterelles so that they don’t become bitter: frying secrets

After defrosting fresh mushrooms and cooking them, bitterness appears. It's quite normal.

Adviсe:

• Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
• If you have frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
• Add butter while frying. It will give the dish a creamy and delicate taste.

How to properly fry frozen chanterelles so that they don’t become bitter: frying secrets
As you can see, chanterelles are very unusual and bright mushrooms. They also have a spicy taste and aroma.

On the frying pan!

You can prepare many varied and tasty dishes from the trophies of a quiet hunt you bring home, and the very first thing that comes to mind is to fry them. Chanterelles are known for being very tasty when fried. Their fruiting bodies have a dense and elastic structure, which is why they fry well, turning into a crispy, crispy delicacy.

This article describes simple and inexpensive ways to prepare delicious fried chanterelles, in the company of a variety of products.