How long to fry chanterelles (without cooking, with onions)?

Chanterelles are a desirable catch for most mushroom pickers.
It’s great luck to come across a clearing strewn with red caps. In addition, these mushrooms are not attacked by worms, due to the content of a biologically active substance - chitinmannose. These mushrooms are versatile. They are boiled, fried and pickled for the winter. But the most delicious and aromatic mushrooms are obtained by frying with onions, garlic, herbs and other spices. They go well with any side dish, especially fried potatoes. They are also added to salads and simply placed on a sandwich.

Mushroom joys - chanterelles. How long do they fry?

These mushrooms have an excellent taste, they are bright and attractive, they are almost never wormy, they are easy to clean, and during frying they do not shrink too much in size and do not turn black. Preparing such mushrooms is not at all difficult, but you will need information on how long to fry the chanterelles. Their cooking time in a frying pan is 10-20 minutes . These indicators depend on whether they are fresh or frozen and whether they have been pre-cooked?

Duration of frying chanterelles:

How long to fry fresh chanterelles without boiling? Place them in a frying pan with hot oil and fry for 15 minutes.
How long to fry boiled chanterelles? Their frying time is even shorter - 7-10 minutes.
How long to fry frozen chanterelles? Cook them without defrosting. Place in a heated frying pan with oil and fry for 15-20 minutes.

Disputes continue between lovers of “quiet hunting” and nutrition experts about how much to fry chanterelles in a frying pan. Some suggest cooking them for 20 to 30 minutes. But that doesn’t make them any tastier! The mushrooms will lose moisture, become tough, and the brown crust will not at all improve the appearance of such a dish.

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.

To cook or not to cook?

Although chanterelles grow in the forest, if you collected them yourself and managed to fry them within two hours after they were cut, then there is no need to boil the mushrooms! It is enough to rinse them thoroughly and remove any adhering debris. You can soak them in a bowl of cold water to remove all the dust. Then rinse again and keep in a colander to drain the water.

If such mushrooms were purchased second-hand or sat for more than two hours before cooking, then it is better to boil them. This should be done in boiling salted water within 15 minutes after it boils. Then the broth is poured out (it is not used) and frying begins.

Preparing for frying

Any mushrooms must go through a preparatory stage, since among those collected there may be wormy ones, which must be immediately selected. Chanterelles require less effort in this regard, because worms rarely settle in these mushrooms.

Chitinmannoses contained in chanterelles prevent the attack of worms.

Disassembled mushrooms should be inspected for dirt. If they are collected in dry weather, they can simply be cleaned with a knife. If they become damp after rain, then they need to be soaked in water for half an hour. You should not keep them for more than this time, otherwise they will become saturated with moisture and will not crisp up after frying.

Cut off the bottom edge of the mushroom where the blackness from the soil remains.
Rinse with cold water.
Decide whether you are going to boil the chanterelles or send them straight to the frying pan.

It is necessary to boil mushrooms that have been lying in the forest for more than 2 hours after being picked, or if they were not picked by yourself. Otherwise, you can fry them straight away. If you decide that the chanterelles require heat treatment in a pan, then this will take about 15 minutes.

What you need to know about cooking chanterelles?

Subtleties of frying chanterelles:

They don't need any special treatment, but be sure to wash them before you start cooking. Wait for the water to drain.
Cut large specimens with a knife, but don’t make them too small!
Place the chanterelles in heated oil (any butter or vegetable oil will do).
Fry them over high heat until the water evaporates.
Do not cover the pan with a lid during cooking!
Stir often!
Salt them at the end of cooking
At the end of frying, you can add butter, sour cream, egg and, of course, chopped herbs!
If you fry chanterelles with potatoes, do it in two pans. In one, cook mushrooms, in the second, vegetables.
Want to add spices? Use saffron, dill, thyme, rosemary, parsley.

Frying rules

To ensure that the mushrooms turn out crispy, do not burn and do not stick to the pan, follow these simple recommendations:

Once the mushrooms are cleaned and washed, let the water drain. Otherwise, they will turn out stewed and not fried.
Do not cut the mushrooms finely. This way they will lose their appearance and taste.
Heat the oil in the frying pan well before adding the mushrooms.
Reduce heat after all the liquid has evaporated.
Stir frequently to prevent the chanterelles from burning.
Add salt and spices at the end of frying.

For mushrooms, dill with parsley, rosemary, thyme, and saffron are best suited.

You can't imagine anything more delicious - chanterelles with onions in sour cream sauce!

There are different ways to prepare such mushrooms, but if you want to taste their original taste and get a lot of pleasure, then simply fry the chanterelles with the addition of onions. This is a simple and very tasty blouse that will take you no more than half an hour (if you boil the mushrooms) or 20 minutes (if you immediately throw them into the pan).

Ingredients:

fresh chanterelles - 2 kg;
sour cream - 3 table. spoons;
onion - 1 head;
garden greens - 30 g;
vegetable oil - 4 tbsp. spoons;
salt;
green onion - a few feathers;
garlic (optional, you can leave it out) - 2-3 cloves.

On a note! If you think that garlic will “drown out” the peculiar mushroom aroma, then you don’t have to add it!

Preparation:

Sort the mushrooms and clean the stems.
Wash them under cool running water and dry.
Cut into large pieces. Try to make them the same size. Leave the small chanterelles as is, do not chop them.
If they were bought at the market or collected a long time ago, then boil them for 10 minutes. Drain the broth. Place the mushrooms in a colander to drain the liquid.
Peel the onion and garlic, wash the parsley and dill.
Cut the onion into thin half rings.
Cut the garlic cloves into slices (not very finely).
Read also: Chicken salad with mushrooms and Korean carrots - recipes for a delicious chicken salad
Heat sunflower (olive or other) oil in a frying pan.
Lay out the onion slices. Cook the onion until translucent (don't forget to stir it!) This takes about 5 minutes.
Place the garlic and hold it in the pan for just one minute so that it does not burn, but only shares its aroma.
Add mushrooms to the pan. How long to fry chanterelles with onions depends on the intensity of the fire you make. This usually takes 15 minutes. Stir them from time to time.
Chop the green onions.
Finely chop the garden herbs.
Add these ingredients to the mushrooms.
Add sour cream and stir.
Add salt.
Simmer for 2 minutes and turn off the burner.
The chanterelles will turn out incredibly tasty, slightly crispy and tender, with a slight sourness.
This forest delicacy is best served with boiled potatoes.

What do you eat fried chanterelles with?

Chanterelle roast is a universal dish that goes well with many foods. It can be served separately, but recipes with potatoes are more common. It is believed that it is he who reveals the unforgettable taste to the fullest.

But this is not the only option. For a hearty lunch, you can combine these mushrooms with any meat, using them as a side dish or gravy. They are also fried together with pasta and some cereals (rice, buckwheat). Also great in various salads.

With meat

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 125 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fried chanterelles with meat are an excellent option for a hearty, tasty lunch or dinner. The combination of these products with vegetables turns out juicy and aromatic. It is recommended to use mashed potatoes as a side dish - it will add tenderness and softness to the dish. Sauce with sour cream will help add juiciness. The side dish with gravy will appeal to adults, children and guests.

Ingredients:

carrots – 1 pc.;
meat (chicken, pork, beef) – 0.6 kg;
salt;
dill;
vegetable oil - for frying;
sour cream – 200 g;
mushrooms – 500 g;
black pepper;
onion - 2 heads.

Cooking method:

Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
Cut the onion heads into large cubes and fry until transparent.
Grate the carrots, cut large mushrooms into pieces. Place the ingredients in the onion, cook until all the liquid has come out, add sour cream, previously diluted with half a glass of water.
Add the mixture to the meat and simmer together for about 15 minutes.

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.

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.

Calorie content of fried chanterelles

It is known that chanterelles are low-calorie foods. Thus, in their raw form, their energy value is only 19.53 kcal. This indicator attracts people on a diet.

Once cooked, everything depends on the additional ingredients and their quantity. Calorie content can range from 40 kcal to 200 kcal. If necessary, you should calculate these indicators yourself and select the appropriate products for cooking.

How to cook delicious chanterelles - tips

To make fried chanterelles tasty and juicy, consider the following rules:

Mushrooms of this type go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic and onion.
It is better to fry mushrooms on a dry surface, then add a little vegetable oil.
The best way to store chanterelles is freezing.
There is no need to boil the ingredient before frying (unless the recipe states otherwise).
You will get an excellent combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
Add sour cream sauce at the final stage of cooking.
Fried mushrooms can be used as a filling for baked goods.

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.

Pizza with wild mushrooms and young thyme

Ingredients:

Cream cheese -100 g
Porcini mushrooms – 100 g
Chanterelles – 100 g
Cherry tomatoes – 50 g
Green onion – 20 g
Tomato sauce – 50 g
Onion - 1 head
Fresh thyme - 3 stems
Wheat flour - 300 g
Milk – 150 ml
Dry yeast - 5 g
Olive oil - 4 tbsp. l
Provencal herbs - 1 tbsp. l
Sugar - 1 tbsp. l
Salt - to taste

Preparation:

Add 1 tablespoon of sugar and yeast to the milk, stir and let stand for 10 minutes. Add 1/4 teaspoon salt, olive oil, herbs and stir. Gradually add flour, stirring continuously with a whisk. Then knead with your hands, adding the remaining flour.

When the dough is soft and elastic, cover with a towel and place in a warm place for forty minutes. The volume of the dough should double. Knead the dough and leave for another 30 minutes. Roll out the dough to a thickness of 0.5 cm, place in a mold, cover with a towel and put in a warm place for 20 minutes.

Grate the cheese on a coarse grater. Finely chop the onion and fry in vegetable oil along with mushrooms, add salt and pepper. Poke holes in the dough with a fork, brush with tomato sauce, place mushrooms and cherry halves on top, sprinkle with cheese and bake at 220 degrees for 15 minutes.

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 starts 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.

Features of the view

Chanterelles are beautiful, tasty and colorful mushrooms. You can eat real chanterelles, as well as their similar types - velvety, faceted and yellow blackberries. Under favorable weather conditions, the first harvest can be harvested as early as early June. In warm regions, the season lasts until late autumn. Chanterelles are never found alone; they will definitely grow up in a large group.

A peculiarity of this species is its peculiar bright orange color, reminiscent of the color of a fox’s fur. Depending on environmental conditions and the intensity of sunlight, the color varies from light yellow to brown and rich orange.

Young mushrooms have almost no stem; as they grow, it becomes more pronounced, and the cap becomes wavy. The pulp is elastic, does not crumble, and has a pleasant specific smell. The leg is solid, gradually turning into a cap.

Fresh chanterelles

Thanks to their excellent taste, chanterelles have become the main component of a huge number of festive and everyday dishes - they are pickled, dried, fried, stewed, cooked in soups and baked, used to prepare sauces and garnishes.

Good to know!

This product is valued not only for its taste, but also for its benefits, as it contains calcium, iron, zinc, copper, B vitamins, nicotinic acid and retinol.