Dried chanterelles. How to cook, recipes, how much to cook. Photo

Publication in the group: Dishes with mushrooms

Dried chanterelles are mushrooms containing vitamins B and D, phytosterols and minerals. They are cooked in a frying pan, in the oven, or in a slow cooker. Dried chanterelles are added to pies, roasts, omelettes, soups and other dishes. Their consumption helps reduce cholesterol levels, strengthen teeth, improve liver function, lose weight, dilate blood vessels and improve blood clotting.

Classic recipe

Dried chanterelles are cooked with onions, garlic, spices and herbs.

Preparation next.

Composition of ingredients

List of required ingredients:

100 g dried chanterelles;
2 onions;
3 garlic cloves;
1 tbsp. l. greenery;
1/3 tsp. freshly ground pepper;
3 tbsp. l. sunflower oil;
table salt.

Step-by-step cooking process

Main stages of preparation:

First, you need to put the dried chanterelles in heated water and keep them in it for 12 hours. Afterwards, you need to strain them and cut them into small pieces.
Then you will need to peel the onions, rinse, chop into small cubes, place in a frying pan, greased with oil, and fry until golden brown.
Next, you should peel and wash the garlic, finely chop it with a kitchen knife or press it using a press, add it to the onion, mix well and fry for another 3 minutes. Then you need to pour 1 tbsp into the pan. l. water remaining after soaking mushrooms.
Now you can add spices, stir thoroughly and cook over moderate heat for 25 minutes. Then you need to chop the greens, sprinkle the dish with it and serve it on the table.

What can I add?

You can add carrots, hard or processed cheese, sour cream or cream, potatoes, green onions, apples, pickles, canned peas, ham, pork, beef, chicken, butter, cabbage, tomatoes and bell peppers to dried chanterelles.

How to serve a dish

The dish is laid out on portioned plates on lettuce leaves, decorated with herbs, chopped vegetables and served.

Recipe for pickled chanterelles for the winter

One of the ways to preserve chanterelles for the winter in jars is pickling. With it you can get a healthy and appetizing mushroom snack. Pickled chanterelles are indispensable for preparing salads, hodgepodges, sauces, pie fillings, meat and vegetable dishes. Mushrooms brought from the forest are sorted out, cleaned of dirt, and then thoroughly washed. The lower part of the legs is removed, and large chanterelles are cut into several pieces. Next, boil the mushrooms in salted water for 15–30 minutes, skimming off the foam. Some housewives drain the water a few minutes after boiling and fill the chanterelles with water again. There is another secret to pickling chanterelles for the winter: if you add vinegar and citric acid to the water when cooking mushrooms, the shelf life of the chanterelles will increase. For 1 liter of water, 1 tbsp is enough. l. vinegar or 3-4 g of citric acid. To ensure that the pickled chanterelles are crispy, they need to be cooled quickly after cooking. To do this, the mushrooms are drained in a colander and placed under a stream of ice water or placed on ice. During marinating, the chanterelles are saturated with the taste and aroma of the marinade. It can be hot and spicy, soft and sweet - it all depends on your gastronomic preferences and the spices used. The required ingredients of the marinade are salt and vinegar, which neutralize bacteria. This is why pickled mushrooms can be stored longer than salted ones. Taste the marinade as it cooks and adjust the amount of sugar, salt and acid to taste. Marinating chanterelles in jars for the winter requires mandatory sterilization of glass containers, otherwise the lids on the jars will swell. The only exception is pickled mushrooms that you are going to eat in the near future. In this case, the amount of marinade in the jar should be at least ⅕ of the total volume. For long-term storage of chanterelles, the composition of the marinade should be classic, without adding vegetables and herbs. If you plan to eat the pickled chanterelles right away, you can marinate them with garlic, onions, carrots and tomato paste. The shelf life of pickled mushrooms depends on the air temperature. At 18°C, the preparations should be eaten within a year, and at 8°C they will last up to 2 years.

We offer a proven recipe for delicious pickled chanterelles from “Eat at Home”.

With potatoes

Dried chanterelles can be cooked with potatoes.

Dried chanterelles, recipe with potatoes.

Preparation next.

Composition of ingredients

To prepare this dish you will need the following:

dried chanterelles – 150 g;
medium-sized potatoes – 5-7 pcs.;
bulbs – 2 pcs.;
chopped green onions – 2 tbsp. l.;
freshly ground pepper;
table salt;
sunflower oil.

Step-by-step cooking process

Detailed cooking process:

First of all, you need to pour warm water over the dried mushrooms and leave them for 3-5 hours until they swell. Afterwards you need to wash the potatoes, peel them and cut them into slices.
Then you will need to wash the onions, peel and cut into half rings. Afterwards, rinse the potatoes in cool water, dry them using a dry towel, and cut them into medium slices.
Next, you need to heat a frying pan with sunflower oil, place onion half rings in it and fry them until soft. Afterwards, wash the soaked mushrooms, cut into strips, place in a frying pan and fry for 15 minutes. until the moisture evaporates.
Then add the chopped potatoes, stir, set the heat to low and fry for 20-25 minutes until the potatoes are soft. Then you need to add freshly ground pepper, table salt and mix well.
Now you can divide the dish into portions, wash the green onions, chop finely and sprinkle them on each portion.

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.

Omelette

Dried chanterelles can be used to make a very tasty omelette.

Preparation next.

Composition of ingredients

To prepare an omelet with dried chanterelles, the following ingredients are required:

200 g dried chanterelles;
8 eggs;
150 ml milk;
2 onions;
2 garlic cloves;
50 ml sunflower oil;
freshly ground pepper;
table salt.

Step-by-step cooking process

Step-by-step cooking instructions:

First, rinse the mushrooms in water, place them in boiling water and leave for 40 minutes, covered with a towel. Afterwards they need to be boiled for 10 minutes.
Then you need to remove the husks from the onions, wash them and chop them into small cubes. Mushrooms and onions will need to be fried in a heated oil pan until golden.
Then you need to combine the eggs with milk, table salt, freshly ground pepper and chopped garlic.
Now you need to pour the milk-egg mixture over the mushrooms and fry the omelette over low heat on each side until cooked.

How to cook dry chanterelles

Recipes for delicacies made from dried chanterelles usually indicate an easy way to prepare the product for boiling or frying. They are placed in water or pre-prepared broth for a quarter of an hour. The delicacies obtained after this are distinguished by their extraordinary taste and aroma.

Important! Only those chanterelles whose caps and legs do not have wormholes are suitable for drying. It is recommended to dry only the hats. Glass jars are suitable for storing dried product. When crushed, it can be added to seasonings and stored with them.

With cheese and sour cream

Dried chanterelles with sour cream and rice will turn out tender.

Composition of ingredients

To prepare this dish you will need the following ingredients:

dried chanterelles – 500 g;
hard cheese – 200 g;
bulbs – 2 pcs.;
sour cream – 100 ml;
garlic cloves – 2 pcs.;
butter – 4 tbsp. l.;
chopped parsley - 3 tbsp. l.;
table salt.

Step-by-step cooking process

Step-by-step preparation scheme:

First, you need to pour the dried chanterelles with heated water and leave them for at least 3 hours. After that, you will need to transfer them to a colander to get rid of the water, melt the butter in a frying pan, put the mushrooms in it and fry until golden brown.
Next, remove the husks from the bulbs, wash and chop into cubes. Then you need to put it on the mushrooms and fry until soft. Using a slotted spoon, transfer the ingredients to a deep plate and cool.
Then you will need to grate the hard cheese using a grater with a small grid, peel and wash the garlic, chop it with a kitchen knife.
Afterwards, add grated cheese, chopped parsley, chopped parsley to the mushrooms, add the required amount of table salt and mix thoroughly.

Now you can pour sour cream over the dish and stir again until smooth. Afterwards you need to put the dish in the refrigerator and keep it there for 1.5-2 hours.

Selection and preparation of ingredients

Before you start cooking, sort through the mushrooms - remove wet, moldy, rotten, burnt, or overly light specimens. High-quality dried chanterelles bend slightly, so use only such mushrooms, then they will fully give off their aroma, slightly reminiscent of fruit, and saturate the dish with an extraordinary taste. For elasticity, they need to be soaked for at least half an hour, but preferably overnight.

Did you know? The beta-carotene content in chanterelles is 10 times higher than its content in carrots.

Risotto

Dried chanterelles can be cooked with rice.

Composition of ingredients

The dish consists of the following ingredients:

200 g round grain rice;
50 g dried chanterelles;
60 g onions;
60 g butter;
1.2 liters of water;
1/2 tsp. table salt.

Step-by-step cooking process

The cooking process consists of the following components:

First, you will need to place the dried chanterelles in a deep plate, pour 1.2 liters of heated water over them and leave them for 2 hours. After 2 hours, the mushrooms must be dried, transferred to a colander, and then cut into small pieces.
Then you need to peel the onions, wash them and cut them into small cubes.
Afterwards you will need to put a pan filled with water on the fire and bring it to a boil.
Then you should put the butter in a deep frying pan with a thick bottom, melt it, add chopped onion and fry until transparent. Afterwards you need to add the chopped dried chanterelles, mix and lightly fry.
Now you need to add round grain rice, stir and heat it, stirring constantly. Pour table salt into boiling water, stir and use a ladle to pour 150 ml of water into the frying pan.
The dish will need to simmer for 20 minutes, setting the heat to moderate, stirring occasionally and adding boiling water if necessary. Afterwards, you need to check if the rice is ready by tasting it. If it is not ready yet, then you need to add a little boiling water and simmer until ready.
Removed from the heat, you can add butter to the prepared dish, mix everything well so that the butter is completely melted, arrange into portioned plates and serve.

Chicken and mushroom pie

Dried chanterelles can be cooked with chicken. The number of ingredients is calculated for 8 servings of the dish. It will take 2 hours to prepare.

Composition of ingredients

For the test	For filling	For filling
120 g chilled butter	1 chicken fillet	200 ml cream
2 tbsp. l. chilled milk	100 g champignons	2 eggs
200 g wheat flour	100 g dried chanterelles	100 g hard cheese
1/4 tsp. table salt	1 onion	table salt
25 g parsley	freshly ground pepper
2 tbsp. l. sunflower oil
table salt
freshly ground pepper

Step-by-step cooking process

Step-by-step cooking instructions:

First, rinse the chicken fillet, dry it using a dry towel, place it in a saucepan, add water, boil and cook after boiling for 25 minutes. Afterwards you need to cool the fillet.
Then you will need to pour water over the dried chanterelles, leave them in this form for 3-4 hours, then wash them and cook in clean cold water for about 30 minutes. Then you need to mix the wheat flour with salt, sift this mixture through a sieve, add diced butter to it and grind until crumbly.
Next, you need to pour in the cooled milk and knead the dough. It is not recommended to knead shortbread dough for a long time. The prepared dough must be rolled out into a round flat cake, take a mold with a diameter of 22-24 cm, fill it with dough, pierce it with a fork in several places and put it in the freezer for 15-20 minutes.
Now you need to cover the dough with a parchment sheet, place a weight on top, send the dough to a preheated oven at 180°C and bake the cake for 10 minutes. Afterwards, peel the onion, wash and chop into cubes, then rinse the champignons and cut into slices.
Then you need to fry the chopped onion in an oiled and heated frying pan for about 5 minutes, add the champignons to it and fry until the water evaporates from them. Afterwards you will need to add table salt, freshly ground pepper, stir thoroughly and fry for 5 minutes.
Now you need to chop the washed parsley, add it to the pan, mix well and remove from heat. Then you need to cool the mushroom filling. Afterwards you should make a filling, combining it with eggs, table salt and freshly ground pepper.
Afterwards, you will need to grate the hard cheese on a grater with a small grate, pour it into the creamy egg mixture and mix.
Boiled chicken fillet should be cut into slices, placed on top of the baked pie base, then evenly distribute the cooled mushroom filling, cover it with filling and bake in the oven at 180°C for 25-30 minutes.
The prepared pie can be served warm or cold. You can complement it with a salad of fresh vegetables.

How long to cook chanterelle mushrooms?

The peculiarity of these mushrooms is that they are never wormy; insects bypass them, thanks to such a component in the composition as quinomannose. Therefore, for those who prefer chanterelle mushrooms, harvesting does not cause any difficulties; there is no need to clean and sort through them. These red “umbrellas” are washed several times in running water and boiled for 15-20 minutes, skimming off the foam. It is better to take enamel dishes. When the mushrooms are ready, they sink to the bottom.

Some tips on how to cook chanterelle mushrooms:

To maintain the bright color, add a little citric acid to the water when boiling.
You can remove the bitterness in boiled mushrooms with a pinch of sugar, preferably brown.
You can get rid of the bitterness and make the chanterelles softer by soaking them in milk for 1.5 hours before cooking.

Soup with dried chanterelles

Dried chanterelles can be used to make soup.

Preparation next.

Composition of ingredients

To prepare chanterelle soup, you need to take the following ingredients:

50 g dried chanterelles;
300 g sauerkraut;
150 g smoked sausage;
75 g pearl barley;
80 g carrots;
120 g onion;
5 green onions;
2 tbsp. l. tomato paste;
2 tbsp. l. sour cream;
1 tbsp. l. flour;
2 bay leaves;
1 tbsp. l. table salt;
1/2 tsp. ground pepper;
4 tbsp. l. sunflower oil.

Step-by-step cooking process

Main stages of preparation:

The first step is to rinse the dried chanterelles under running cool water and pour 200 ml of hot water over them. Pearl barley should also be washed under water, poured into a sieve, and poured with the same amount of hot water. The soaked components should be left to swell in water for 1 hour.
Then you can pour 2 liters of water into the pan and strain the soaked mushrooms into it. You need to drain the water from the pearl barley, add it to the mushrooms, put the pan on high heat and cook the ingredients for about 40 - 50 minutes.
In the meantime, you can pour sunflower oil into a frying pan, heat it and add sauerkraut, fry it for 5 - 6 minutes, then you will need to pour in 150 ml of water and simmer the cabbage for about 20 minutes, covering the frying pan with a lid and putting on low heat. After the time has passed, it is necessary to increase the heat, remove the lid and evaporate all excess liquid.
Now you need to rinse the carrots in cool water and peel the carrots with a vegetable peeler, and also rub them through a coarse grater.
The onion can be peeled and chopped into small cubes. Smoked sausage should be cut into circles and put the chopped vegetables in a clean frying pan with the addition of sunflower oil. You will need to fry the vegetables until soft, then add the sausage and continue to fry the ingredients for about 5 minutes, stirring them.
Next, you can add tomato paste to the frying pan, add ground pepper and fry for at least another 2 minutes. Place the finished roast in a saucepan along with the cabbage, add a bay leaf, add table salt and cook the soup for at least another 10 minutes.
Meanwhile, pour flour into a dry frying pan without oil, fry it for 2 minutes, then pour in sour cream and 200 ml of soup broth. The resulting mass should be thoroughly stirred for 1 minute to get rid of flour lumps. The finished dressing can be poured into the soup and brought to readiness for another 3 - 4 minutes.

The finished soup with chanterelles should be poured into portions and garnish each with green onion rings.

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.

Stuffed squids with rice and chanterelles

Chanterelles go well with squid.

Composition of ingredients

To prepare squid stuffed with chanterelles and rice, you need to prepare:

6 squid carcasses;
1 tbsp. round grain rice;
1 onion;
50 g dried chanterelles;
2 tbsp. l. olive oils;
100 ml natural yogurt;
1/2 tsp. table salt;
1/4 tsp. freshly ground pepper;
1/2 tsp. dried parsley;
fresh parsley leaves.

Step-by-step cooking process

Detailed description of the cooking process:

First, you can prepare the squid carcasses. To do this, you need to pour hot water over them, remove all films, and rinse thoroughly under running water.
Then you should soak the dried chanterelles in warm water for about 1 hour, then drain the water, placing the chanterelles on a sieve.
Next you can cook the rice. To do this, pour 360 ml of water into the pan, add a little table salt, rice and put on fire. Rice should be cooked covered until all the liquid has evaporated. The finished rice should be cooled slightly at room temperature.
Now you need to peel the onion, chop it into cubes and place it in a frying pan greased with olive oil. You will also need to add mushrooms to the onions and fry the ingredients until the excess moisture evaporates.
Afterwards, put the rice with mushrooms and onions in a bowl, add dried parsley, freshly ground pepper and add salt to the ingredients if necessary. Mix the contents of the bowl and stuff the squid with the prepared filling.
Then the stuffed carcasses can be placed in a baking dish, grease the squid with yogurt and place the dish in the oven, preheated to 200 °C. The dish needs to be baked for about 20 minutes. until a golden coating forms.

Before serving the squid, sprinkle with chopped fresh parsley.

Beef with chanterelles in creamy sauce

Dried chanterelles can be cooked with pork and cream sauce.

Composition of ingredients

To prepare beef you need the following set of ingredients:

120 g beef tenderloin;
20 g bacon;
20 g dried chanterelles;
20 g onion;
70 g cream with 33% fat content;
20 ml red wine;
150 g mashed potatoes;
70 g pickled cucumbers.

Step-by-step cooking process

Step-by-step cooking process:

First you need to prepare the chanterelles. To do this, they need to be washed and soaked in warm water for about 30 - 40 minutes. After the time has passed, the mushrooms need to be put in a saucepan, add water and cook until the mushrooms become soft. From the finished chanterelles you need to squeeze out the water and cut into straw.
Read also: Pie with potatoes and mushrooms. 6 simple recipes for delicious pie
Next, you can peel the onion and cut it into half rings. Chopped onions can be placed in a frying pan, pour in sunflower oil and fry until transparent, then add chopped mushrooms and continue frying for another 2 minutes.
Now you can cut the bacon into small squares, add it to the frying pan and fry the ingredients for another 5 minutes, then pour in the wine and evaporate it completely. Now the frying pan can be removed from the heat.
Then the beef tenderloin must be cut into pieces 5 mm thick, then each piece must be chopped into straw. The chopped meat should be fried in another frying pan with added oil over high heat for about 1.5 minutes; during the frying process, add a little salt and freshly ground pepper to the meat.
After the fried meat, you can put it in a frying pan with onions, bacon and mushrooms, heat the ingredients, pour in the cream, mix the ingredients thoroughly and simmer them over low heat for about 2 - 4 minutes.
Next you need to form the dish. To do this, place a portion of beef with chanterelles on a plate in the center, spread mashed potatoes around and serve the dish.

Pork with chanterelles taiga style

You can prepare a Russian taiga dish that will remind you of the Siberian forest.

Composition of ingredients

To prepare taiga-style pork with chanterelles you need:

800 g pork pulp;
200 g smoked pork belly;
30 g dried chanterelles;
30 g parsley;
150 g cheese;
60 g pine nuts;
3 cloves of garlic;
4 juniper berries;
2 tbsp. l. sunflower oil;
1 tbsp. l. table salt;
1/2 tsp. ground pepper.

Step-by-step cooking process

Step-by-step cooking instructions:

The first step is to soak the dried chanterelles in hot water for about 30 - 45 minutes, then rinse them with cold water. Now the chanterelles can be boiled in the remaining water from soaking, after straining it until soft. Boiled chanterelles need to be dried with a paper towel and cut into straw. The remaining water after cooking does not need to be thrown away.
Now you can rub the cheese through a coarse grater, rinse and finely chop the parsley.
Peel the garlic and finely chop it along with pine nuts; crush the juniper berries in a mortar. All ingredients should be placed in a bowl and mixed thoroughly, also add table salt and crushed pepper.
Next, you should wash the pork flesh, dry it with a napkin and make deep cuts about 1 cm thick on top. In the places of the cuts you need to place the smoked brisket cut into thin slices along with the prepared filling.
Then the workpiece must be tied with culinary thread and placed in a frying pan. Pork pulp with filling must be fried in hot oil at maximum heat until golden brown on all sides.
Afterwards, the workpiece can be placed on a baking sheet, poured with 100 ml of mushroom broth and sent to the oven, preheated to 170 - 180 °C. The dish should be baked for about 1.5 hours, periodically pouring mushroom broth over it.

The finished taiga-style pork with chanterelles should be cooled before serving, remove the threads, place the dish on a wide plate and cut into pieces. Dried chanterelles can be prepared at home by drying the mushrooms on a windowsill in the sun or on the bottom shelf of the refrigerator. This will take approximately 2 weeks. You can also dry the mushrooms in the microwave or oven.

Drying chanterelles

Before you start drying chanterelles at home, you need to learn the following rules:

You cannot store mushrooms in the refrigerator for a long time. You need to start processing immediately.
You cannot buy chanterelles from strangers or in unverified places.
Even self-harvested crops must be sorted to prevent the ingress of poisonous mushrooms.

You should start cooking by preparing the mushrooms. To do this, you first need to clean them of natural contaminants (grass, leaves), without using water, since then the fruits will become very fragile. It's better to just take a soft sponge or cloth. Now cut off the tip of the chanterelle's leg.

For natural drying, the mushrooms are often left whole; in other cases, they are divided into 2 or 4 parts. All that remains is to choose the dehydration method and start cooking.

Drying naturally

Mushrooms have been dried naturally for a long time. There are several ways to do this. In the first option, “beads” are made from whole fruits, strung on a strong rope and hung in a dry, ventilated place outdoors under a canopy or indoors. A mesh or piece of gauze will help protect the product from insects.

In the second option, you will need to cut the chanterelles a little and place them in 1 layer on a baking sheet or tray covered with parchment. They are placed outside, on a balcony or windowsill. In the third case, they simply cover one of the shelves in the kitchen unit with paper and spread the mushrooms there in a thin layer.

In all options, the housewife is required to sometimes stir the product, check its quality, and remove moldy pieces immediately. It will take one to two weeks to be completely ready.

Advice! You can speed up drying in a room by pointing a fan at the minimum speed at the chanterelles.

In the oven

Modern kitchen appliances, which are now more often used by housewives, help speed up the dehydration process. There is an oven in every home. To dry mushrooms in it, just cover a baking sheet with baking paper, spread the prepared chanterelles on it in 1 layer and place the sheet on the middle runners of the oven.

By this time it should already be warmed up to 45°C. Leaving the door ajar and turning on the convection mode (if equipped), dry the mushrooms for two hours, tossing them a little every 30 minutes. Then raise the temperature to 60°C and cook for another 4-6 hours, sometimes without stopping turning the product and checking its quality.