Do you know how to cook chanterelles? Surely not. But there is a special cooking technology for them, thanks to which the mushrooms become incredibly tasty!

An example of how to cook chanterelles is described in the recipe.

Chanterelles in sour cream

Chanterelles stewed in sour cream are a classic of these mushrooms. Such mushrooms have an extraordinary taste and can always decorate your table, be it festive or even the most everyday.

To prepare you will need:

• chanterelles - 0.5 kg;
• onions - 100 g;
• sour cream - 200 g;
• parsley;
• a few black peppercorns;
• sunflower oil for frying.

Before you start cooking chanterelles in sour cream, you need to rinse them well and cut them into the pieces you need - these can be either sticks or slices. If you wish, you don’t have to cut them, but if you are preparing large mushrooms, then this procedure is simply inevitable. When you cut the chanterelles, place them in a deep frying pan and, filling them with salted water to a third of the volume that they occupy, start cooking with the lid closed. Once boiling, wait about 10 minutes more and remove the lid. Without reducing the heat, continue the cooking process until the water has completely boiled away.

Meanwhile, start preparing the onions for frying. To do this, you need to cut it into small strips and place it in a pre-prepared frying pan with hot oil. Fry it until a slightly golden crust appears.

While in the frying pan with mushrooms, add sunflower oil and, adding, continue to fry the resulting mass for another five to seven minutes. Do not forget to stir the chanterelles regularly, as they tend to burn.

After the allotted time has passed, reduce the heat on the stove to low and pour sour cream over the mushrooms. After this, put the pepper in the pan and, closing the lid, cook until tender - for seven minutes over low heat.

Just before serving, sprinkle the chanterelles with herbs and you can place them on the table.

This recipe is an example of how. However, in addition to frying, they can also be subjected to the boiling process. How to do this is described in the following recipe.

Before boiling chanterelles, like all other mushrooms, they must be thoroughly washed under running water, because they tend to accumulate debris in the folds of the caps. After this, the mushrooms need to be cut into pieces and placed in a pan. In addition, fill them with water just enough to cover the mushrooms well. In this form, the mushrooms need to be cooked for a relatively short time - for half an hour. During the cooking process, a film and foam remains on top of the broth - this must be removed periodically.

If you don’t want to, you don’t have to add salt to the water in which you cook the mushrooms, as this is not at all necessary. This can be done if in the future you will use boiled chanterelles to prepare other dishes.

Now you know how to cook chanterelles and you probably understand that it is very easy and fast.

If you wish, you can freeze boiled chanterelles so that in winter, for example, you can use them to prepare some dish. In addition to the fact that later you will not waste a lot of time on cooking chanterelles, when boiled they will not take up much space due to the fact that they will decrease in size.

Now you know how to cook chanterelles. In addition, they can be added to salads and cooked in soup. There are even people who like to add these mushrooms to porridges and use them as a filling for pies and pies. In general, they can be used in different ways. The main thing is to know how to cook chanterelles, and some tasty and possibly unusual dish will always appear on your table, one of the ingredients of which is this particular one.

Chanterelles are bright red mushrooms that look very similar to the face of a real fox. Like any mushrooms, chanterelles contain a lot of protein and microelements essential for humans. In terms of vitamin A content, chanterelles are superior even to carrots and are often used in folk medicine as a means to improve vision; they contain a lot of B vitamins, as well as E, C, D and PP. But these mushrooms are especially valued for their incredible ability to avoid the accumulation of radioactive elements. On the contrary, thanks to chanterelles, radionuclides are actively removed from the human body. Today, chanterelles are available not only to avid mushroom pickers, but also to ordinary supermarket buyers - don’t pass by and be sure to cook these extraordinary mushrooms. Most often, chanterelles are fried, so here is detail on how to prepare them for frying, as well as several more options for recipes with chanterelles and interesting information that chanterelles can and should be consumed raw for treatment.

How to treat with chanterelles

Unfortunately, during heat treatment (above 40-50°C) and cold salting, quinomannose is destroyed. That's why For treatment, chanterelles should be consumed only raw or in the form of dry powder..

Dry chanterelle powder consume 1–2 teaspoons daily with warm boiled water an hour before meals for two months.

Fresh washed mushrooms consumed on an empty stomach 1 hour before meals, 1–2 pieces. After completing a course of 2 weeks, you can significantly improve the condition of the whole body, saturate it with vitamins and minerals. Vision and metabolism will especially improve, blood pressure and heart rate will normalize, and the skin will acquire a healthy, youthful appearance and color.

Can be cooked chanterelle tincture: 2 tbsp. l. chopped fresh mushrooms or 3 tsp. dry top up, pour 150 ml of vodka, leave for 2 weeks in the refrigerator, and then, without filtering, take 1 tsp. for the night.

But do not forget, in each individual case you must consult with your doctor. Mushrooms are a very powerful remedy; they must be used with caution and only for good.

How to cook chanterelles

You will need:

• chanterelles 500 gr
• onion 1-2 pcs
• ground black pepper

Any mushrooms love to be cooked in butter (or ghee), but during Lent it can be replaced with vegetable oil.

Step-by-step photo recipe:

Unlike greenhouse champignons, wild mushrooms are very sticky and attract a lot of debris and sand. Therefore, before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.

Rinse the chanterelles with running water, cut off the dried ends of the legs and anything that cannot be washed. Dry the mushrooms on a towel. Cut large chanterelles into smaller pieces.

Chanterelles can be fried immediately, but it is better to first boil them for 10-15 minutes in salted water.

After cooking, drain the mushrooms in a colander to drain.

Chop the onion and fry it in butter until soft.

Fried chanterelles can be added to soup:

Everyone's Favorite mushroom julienne can also be made from fried chanterelles

Risotto prepare with chanterelles similar to this recipe

Fried mushrooms go well with cereals, look

And the classics of Russian cuisine - fried chanterelles with fried potatoes

All recipes have been tested by time and by visitors to the Mom’s Stove website.

Bon appetit!

Fried chanterelles. Brief recipe.

You will need:

• chanterelles 500 gr
• onion 1-2 pcs
• butter 100 g (or melted)
• ground black pepper

Before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.
Rinse the chanterelles with running water, cut off the dried ends of the legs and anything that cannot be washed. Dry on a towel. If the mushrooms are large, cut into smaller pieces.
Chanterelles can be fried immediately, but it is better to first boil them for 10-15 minutes in salted water.
After cooking, drain the mushrooms in a colander to drain.
Chop the onion and fry it in butter until soft.
Add the prepared chanterelles to the fried onions and fry for 20 minutes over medium heat, stirring so that the onions and mushrooms do not burn. Salt and pepper to taste.

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Since ancient times, people have learned to prepare many different dishes from mushrooms, and to this day these forest gifts serve well in the culinary field. In our area, the range of growing cap plants is really rich, but among them chanterelles stand out especially, and today we will tell you how to fry these mushrooms in a frying pan.

In fact, the preparation of red mushrooms is not much different from other forest gifts, but in order to preserve this incomparable mushroom aroma as much as possible, you need to observe some subtleties.

How to fry raw chanterelles: general preparation scheme

How to properly prepare chanterelle mushrooms for frying

Chanterelles are used for cooking fresh, boiled, frozen, canned and even dry. It is best, of course, to fry raw chanterelles in a frying pan, since only in their fresh form are they able to convey the entire bouquet of mushroom aroma to the dish.

However, when working with freshly harvested crops, special attention should be paid to cleaning mushrooms from forest debris and sand. To do this, soak the chanterelles in cool water for half an hour, and then clean off the soggy debris.

How to fry wild mushrooms in a frying pan

• While the mushrooms are drying, put a frying pan on the stove, heat it over medium heat, grease it with oil and fill it with chanterelles.

Here it is immediately worth noting that no matter how much we leave the mushrooms to drain, they will still give juice in the pan. And just in this juice we stew the chanterelles for 10-15 minutes instead of boiling them in water. Then our mushroom fry will not lose its original aroma and taste.

• After a quarter of an hour, when all the water has evaporated, add 2-3 tbsp to the stewed mushrooms. butter and fry the mushrooms in it over high heat for 7-12 minutes.
• If you plan to add onions to the dish, then just at this stage, pour the head chopped into cubes, rings or half rings into a cast iron container and fry together with the mushrooms until tender.
• You should always salt mushrooms at the very end of cooking!

How to fry dry chanterelles in a frying pan

Often, handicraft housewives prepare dried mushrooms for the winter, including chanterelles. And for good reason, because from such raw materials you can make a chic dish at home, for example, fry mushrooms with potatoes or in sour cream sauce.

And to do this, you don’t have to look for a video recipe online, because following our advice, you can easily prepare a simple but very tasty dinner with your own hands.

1. To do this, soak dried chanterelles in warm water for 1-2 hours. Afterwards, rinse the swollen mushroom pieces thoroughly, add water again and boil for half an hour until soft.
2. Next, transfer the mushrooms into a frying pan with oil added to it, and fry the chanterelles along with the chopped onion for 10 minutes.

Ready mushrooms can also be seasoned with sour cream and simmered under the lid for another 5-10 minutes. Or you can mix it with fried potatoes, sprinkle with herbs and serve as a full second course.

Chanterelles with Italiano pasta

Ingredients

• - 4 tbsp. + -
• Fresh chanterelles – 300 g + -
• Spaghetti – 250 g + -
• - 3 cloves + -
• - 1 tbsp. + -
• Thyme - 1/4 tsp. + -
• - 1/2 tsp. + -
• — 1/2 pcs. + -
• - taste + -
• — 80 g + -

How to fry chanterelles in a frying pan

Traditional Italian cuisine is famous for its pasta and sauces. And today, as a bonus, we want to offer you this step-by-step recipe for preparing a very tasty and original dish with chanterelles and spaghetti.

Now let's prepare the pasta

• Pour water into a large saucepan, bring it to a boil, add salt, load the pasta into it and cook for 15-20 minutes until tender.
• Using a slotted spoon, transfer the cooked spaghetti into the frying pan with the chanterelles, mix everything, simmer for a couple more minutes under the lid and place on serving plates. Sprinkle grated cheese on top of the mushroom pasta.

As practice shows, deliciously frying chanterelle mushrooms in a frying pan is not at all difficult. In this kitchen, the main thing is to listen to advice and act step by step. And then, even from dried mushrooms, you will be able to make an excellent dish, exactly the same as that obtained from freshly picked chanterelles.

Ingredients:

Onion - ½ head

Red onion - 1 head

Celery stalk - 1 piece

Chicken broth - 1.5 l

Chanterelles - 300 g

Garlic - 4 cloves

Parsley - 20 g

Cream - 100 ml

Butter - 100 g

Olive oil - 50 ml

Salt - to taste

Preparation:

Lightly fry finely chopped onion and celery in a mixture of olive oil and butter. Add 200 g of chopped chanterelles and fry until the chanterelles are ready. Add rice to the pan and fry with mushrooms and vegetables for a couple of minutes so that the rice absorbs mushroom, vegetable juices and oil. Then pour in a third of the broth, add salt and pepper and leave on low heat, stirring constantly and adding broth in small portions if necessary.

In another frying pan, fry the remaining 100 g of whole chanterelles in a mixture of olive and butter. When the chanterelles begin to fry, add finely chopped garlic, salt and pepper and keep on the fire for a couple more minutes, turn off and sprinkle with finely chopped parsley.

When the rice is slightly chewy, turn off the heat and pour in the cream, stirring it into the rice mixture with a spatula. Before serving the risotto, garnish it with fried chanterelles.

Chanterelles stewed in sour cream

Ingredients:

Chanterelles - 600 g

Sour cream - 200 g

Onion - 1 piece

Butter - to taste

Salt - to taste

Preparation:

Wash the chanterelles, leave the small ones whole and chop the large ones. Melt the butter in a deep frying pan and lightly fry the onion until golden brown. Add mushrooms and salt. Fry, stirring occasionally for about 20-25 minutes. After the water has almost evaporated, reduce the heat to low, add sour cream and stir. Simmer over low heat for 10-12 minutes.

Baked new potatoes with carrots and chanterelles

Ingredients:

Young potatoes - 10 pieces

Young carrots - 10 pieces

Chanterelles - 1 cup

Fresh thyme - to taste

Fresh rosemary - to taste

Ground black pepper - to taste

Sea salt - to taste

Olive oil - to taste

Preparation:

Crush thyme, rosemary, salt, black pepper in a mortar and add olive oil. Season the prepared mixture with sliced ​​potatoes, carrots and chanterelles. Mix everything well, place in a mold and cover with foil. Place in an oven preheated to 200 degrees for 20 minutes. Then remove the foil and bake for another 15-20 minutes until the potatoes and carrots are done.

Polenta with chanterelles

Ingredients:

Fresh corn - 50 g

Corn grits - 100 g

Milk - 300 g

Grated Parmesan - 20 g

Chanterelles - 120 g

Butter - 15 g

Spices - to taste

Preparation:

Pour milk into a deep frying pan or saucepan and boil, pouring cereal into the milk. Add spices and fresh corn kernels. Cook, stirring, until the cereal is cooked (about 15 minutes). Season the palenta with parmesan.

Fry the chanterelles in butter, adding a whole clove of garlic, which should be discarded after frying. Place the finished polenta on a plate, garnish with chanterelles and drizzle with olive oil.

Pie with chanterelles and potatoes

Ingredients:

Milk - 100 g

Kefir - 200 g

Margarine - 100 g

Chicken egg - 2 pieces

Wheat flour - 300 g

Baking powder - 1 sachet

Potatoes - 3 pcs.

Onion - 1 piece

Chanterelles -1 kg

Salt - to taste

Sugar to taste

Preparation:

Mix milk and kefir with melted margarine, add 1 egg, 0.5 teaspoons of salt, the same amount of sugar, a pack of baking powder, mix everything well, add sifted flour and knead the dough until it pulls away from the walls. Roll the dough into a ball, wrap it in a bag and put it in the refrigerator for 1 hour.

Cut the potatoes into cubes and fry until half cooked in vegetable oil, add salt. Medium chop the chanterelles and fry with onions for 15 minutes until all the liquid comes out. Grate the cheese on a medium grater.

Divide the dough into two uneven parts (two thirds and a third), roll out one part so that the edges of the dough overlap the side of the baking dish. Layer the filling in layers: potatoes (preferably let the butter drain), then mushrooms and onions and evenly sprinkle cheese on top. Roll out the second part of the dough and cover the pie with it, seal the edges, make a hole in the middle. Brush the pie with lightly beaten egg. Bake for 15 minutes at 200 degrees, then another 20 at 180 degrees.

Warm chanterelle salad, feta and pasta

Ingredients:

Chanterelles - 500 g

Olive oil - 9 tbsp. l

Garlic - 2 cloves

Shallots - 170 g

Fresh chopped thyme - 2 teaspoons

Lemons - 1 piece

Spaghetti pasta - 500 g

Salt - to taste

Freshly ground black pepper - to taste

White wine vinegar - 3 tablespoons

Chopped parsley - 15 g

Feta cheese - 200 g

Chives - 30 g

Preparation:

Cut the mushrooms into small pieces. Finely chop the shallots and garlic and fry in olive oil until soft. Increase the heat and add the mushrooms, thyme and grated lemon zest. Cook until the mushrooms are soft and the liquid has almost completely evaporated. At the same time, boil the pasta in salted water with olive oil, drain and dry well. Add vinegar to the mushrooms, then salt and pepper. Gently stir in hot pasta, feta, parsley and chopped chives. Serve immediately. The salad can also be served cold.

Chanterelles with crispy salami in red wine sauce with cumin and coriander

Ingredients:

Chanterelles - 800 g

Garlic - 2 heads

Olive oil - 2 tablespoons

Butter - 40 g

Fresh oregano leaves - ½ bunch

Salami - 200 g

Sweet red wine - 300 ml

Dry red wine - 600 ml

Chicken broth - 500 ml

Ground coriander - 1 teaspoon

Chives - to taste

Ground cumin - 1 teaspoon

Salt - to taste

Ground black pepper - to taste

Sea salt - to taste

Preparation:

Distribute the salami slices evenly on a baking sheet and place in the oven preheated to 80 degrees for 2-3 hours until the salami is dry and crispy.

For the sauce, combine the wines in a saucepan and bring to a syrup consistency over moderate heat. Pour the chicken broth into a separate saucepan and heat until it becomes thicker and richer. Mix wine and broth in one container, add cumin and coriander.

Fry the mushrooms in olive oil until the liquid evaporates. Collect them in a colander and leave to dry for 2 minutes. Combine the garlic, oil and mushrooms and sauté the mixture for another 30 seconds over high heat. Season with spices and add onions.

Serve the mushrooms in the center of the dish with the salami slices on top. Season the dish with sea salt and oregano leaves. Drizzle sauce over top.

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.

Marinated chanterelles with raisins

Ingredients:

Chanterelles - 1 kg

Shallots - 5 pieces

Garlic - 5 cloves

Coriander seeds - 1 tablespoon

Black peppercorns - 1 tablespoon

Light raisins - ½ cup

Apple cider vinegar - 1 glass

Olive oil - 1 glass

Coarse salt - 1 teaspoon

Preparation:

Using your hands, tear large mushrooms lengthwise into equal small pieces so that they look like petals. Bring a large pot of water to a boil, add mushrooms and cook for 1 minute. Remove from heat and use a slotted spoon to transfer the mushrooms to a colander. Rinse under cold water until the mushrooms are warm and leave to drain.

In a well-heated frying pan, lightly fry the coriander seeds. Place black peppercorns in a mortar and grind.

In another pan, heat a small amount of olive oil over medium heat and add the chopped garlic and onion. Cook over medium heat, stirring, until the onion becomes translucent, without allowing it to brown. Add coriander, black pepper, raisins, vinegar, remaining olive oil and salt. Stir and bring to a boil.

Add mushrooms, stir and remove from heat. Transfer to jars or plastic containers, seal tightly and refrigerate for 24 hours.

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.

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 begins 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.

Mushroom soup with gremolata sauce

Ingredients:

Dried porcini mushrooms - 150 g

Butter - 4 tablespoons

Vegetable broth - 1 l

Olive oil - 100 ml

Hazelnuts - 50 g

Garlic - 1 clove

Chanterelles - 700 g

Boiling water - 1 glass

Onion - 200 g

Carrots - 1 piece

Chopped parsley - ½ cup

Grated lemon zest - 1 tablespoon

Champignons - 400 g

Grated orange zest - 1 tablespoon

Preparation:

Soak porcini mushrooms in hot water for 20 minutes. Strain and cut into large pieces. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and carrots and sauté until soft, about 5 minutes. Add 400 grams of champignons, sprinkle with salt. Saute the mushrooms until soft and browned, about 5 minutes. Add porcini mushrooms and fry for 3 minutes. Add half the vegetable broth to the mushrooms and bring to a boil. Cook over low heat for 20 minutes. Cool and place everything in a blender (adding the rest of the broth).

Gremolata sauce. Finely chop the parsley, add squeezed garlic, chopped nuts, and then grated lemon and orange zest. Mix everything with olive oil. Pepper and salt to taste. Leave aside in a bowl.

Melt the remaining 2 tablespoons butter in the pan and add the fresh mushrooms. Fry over low heat for 10 minutes along with the onion. Serve the soup in bowls, topped with fried mushrooms and gremolata sauce.

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.

Lasagna with mushrooms

Ingredients:

Chanterelles - 500 g

Champignons - 300 g

Vegetable oil - 40 ml

Cream cheese - 45 g

Milk - 400 ml

Tomatoes - 350 g

Dried basil - 1 teaspoon

Garlic - 3 cloves

Salt - 1 teaspoon

Wheat flour - 40 g

Oregano - 1 teaspoon

Lasagne sheets

Green onions - 2 bunches

Preparation:

Cut the onion into thin half rings, chop the garlic and fry everything in a small amount of oil until soft. Add the chopped mushrooms and cook, stirring, for 10 minutes until excess liquid has evaporated. Then add the chanterelles, add salt and cook for about 10 minutes over medium heat.

Prepare bechamel sauce. Melt the butter in a frying pan over low heat, add flour, stir, bring to a boil and remove from heat, gradually adding cold milk to the hot mixture, stirring very thoroughly so that there are no lumps.

Place the mixture over low heat and cook, stirring constantly (especially in the corners of the pan), until thickened. Add a pinch of nutmeg and salt. The sauce should not be too thick and runny.

Peel the tomatoes and puree them using a blender, add a teaspoon of aromatic dried herbs.

Cook lasagna sheets according to instructions. Grease the pan with butter and then layer the lasagna. The first layer is sheets. Top with 3-4 tablespoons of bechamel, then mushrooms and a third of tomato sauce. Cover with leaves and repeat in the same order three more times. The last layer is bechamel and grated cheese. The top of the lasagna can be decorated with mushrooms cut lengthwise into 3-4 slices.

Bake in an oven preheated to 190 degrees for 35-40 minutes.

Mushroom salad with herbs

Ingredients:

Chanterelles - 200 g

Cherry tomatoes - 100 g

Green salad - 1 bunch

Oregano - ½ teaspoon

Basil - ½ teaspoon

Garlic - 2 cloves

Balsamic vinegar - 1 tablespoon

Olive oil - 1 tablespoon

Sugar - a pinch

Grated cheese - 2 tablespoons

Pine nuts - 1 tablespoon

Salt - to taste

Black peppercorns - to taste

White wine vinegar - ½ teaspoon

Preparation:

Fry the mushrooms in vegetable oil for 2 minutes. Add oregano, chopped garlic clove and fry until tender. Cut the tomatoes in half or into quarters. Place lettuce leaves, tomatoes and mushrooms on plates. Salt, pepper, sprinkle with basil.

Mix balsamic vinegar with wine, olive oil and sugar. Pour dressing over salad, sprinkle with cheese and nuts.

In this material we will tell you what can be prepared from chanterelles and offer simple recipes for dishes made from these mushrooms.

For you, classics of the genre - chanterelles with potatoes, mushrooms with sour cream, as well as delicious tender chanterelle soup.

How to deliciously cook chanterelle mushrooms with sour cream in a frying pan?

Ingredients:

• chanterelles – 1 kg;
• sour cream – 230 g;
• onion – 130 g;
• dill sprigs – 3-4 pcs.;
• vegetable oil without aroma – 45 ml;

Preparation

To make it easier to wash the chanterelle mushrooms, pre-soak them for two hours in cool water. After time has passed, rinse the product under running water, washing away all contaminants and cutting off unnecessary areas.

Now pour purified water into a suitable pan, add some salt to it by putting a tablespoon of rock salt per liter and after boiling, put the mushrooms in it. We leave small specimens whole, and cut large ones into several parts. When ready, they will sink to the bottom, after which we drain them in a colander, let them drain and place them in refined vegetable oil heated in a frying pan or saucepan. Fry the chanterelles for about seven minutes, then add the peeled and finely chopped onion and simmer the ingredients until soft. At this stage, add sour cream and chopped dill, add salt and pepper to taste, mix, cover with a lid and simmer for another couple of minutes.

How to properly prepare chanterelle mushroom soup?

Ingredients:

• chanterelles – 0.5 kg;
• filtered water – 2.4 l;
• potatoes – 430 g;
• carrots – 110 g;
• onion – 110 g;
• garlic clove – 1 pc.;
• cream 20% fat – 155 ml;
• – 45 g;
• vegetable oil without aroma – 20 ml;
• dill sprigs – 3-4 pcs.;
• rock salt and freshly ground black pepper - to taste.

Preparation

Initially, we prepare the chanterelles taking into account the above recommendations, after which we cut them, if necessary, into several parts. We peel the potatoes, cut them into cubes and put them in a pan with already boiling water to cook.

At this time, in a frying pan in a mixture of butter and refined vegetable oil, saute the chopped onions and carrots, after which we put the vegetables in the soup, and fry the chanterelles in the same oil. First, let the moisture evaporate, and then the mushrooms brown a little. When the potatoes are ready, add fried vegetables and mushrooms to the soup, add cream and heat to a boil. In a frying pan, lightly brown the chopped garlic and place it in the boiling soup. Add some salt to the dish, pepper, season with chopped dill and let it brew for an additional ten minutes under the lid.

How to cook fried chanterelles with potatoes?

Ingredients:

• chanterelles – 320 g;
• – 710 g;
• onion – 13 g;
• garlic cloves – 2 pcs.;
• lemon – 35 g;
• vegetable oil without aroma – 80 ml;
• rock salt and freshly ground black pepper - to taste.

Preparation

We initially soak the chanterelles in water, then wash them thoroughly and boil them in salted water for twenty minutes. At this time, prepare the potatoes by peeling them and chopping them into cubes, and also chop the peeled onion and garlic cloves.

Now we put the garlic first in a frying pan with heated vegetable oil, let it fry a little and release its aroma, after which we take it out with a slotted spoon and throw it away. Place potatoes in aromatic garlic oil, then onions and mushrooms and fry without disturbing for about eight minutes. Next, mix the contents of the pan and fry the same amount over high heat. After this, sprinkle the food with lemon juice, add salt, pepper, mix, cover with a lid and fry over moderate heat, stirring from time to time.