The advantages of chanterelles in comparison with other mushrooms, the subtleties of their preparation. TOP 5 best recipes for simple and delicious dishes. Video recipes.
Chanterelles are versatile mushrooms that are incredibly tasty in a pan, fragrant and tender in soup, good in the form of caviar. Possessing a set of vitamins and minerals traditionally rich for most mushrooms, they surpass their counterparts in at least two parameters: they grow away from busy roads and settlements, which is why they absorb less harmful impurities from the environment, and thanks to the quinomannose substance, they remain invulnerable to worms. And how many interesting recipes with chanterelles exist in the world!
Features of cooking chanterelles
The conspicuous bright yellow chanterelle mushrooms are famous for the fact that they do not cause trouble either when cleaning or in cooking, even for inexperienced cooks. It is worth rinsing them well to remove grains of soil and moss, and then drying them on a spread towel, and the chanterelle is ready to become part of a juicy mushroom pie, tender casserole, fragrant roast with mushrooms, salad, caviar and a dozen other mouth-watering dishes. However, despite the apparent simplicity, cooking chanterelles has its own subtleties, knowing which you will always achieve an impeccable result.
Fresh, dense, young mushrooms, collected no more than a day ago, have the richest taste and pleasant texture, while overgrown or lying ones begin to taste bitter. This problem can be dealt with by increasing the cooking time, but such a dish will still not be comparable to a dish made from fresh chanterelles.
It is better to rinse the mushrooms under running water. Chanterelles absorb moisture very intensively and, after lying soaked in a bowl, quickly become watery.
Before frying the chanterelles, do not try to boil them. This is not only unnecessary, but also harmful, since the lion's share of taste and aroma will go into the broth, and the texture of the mushrooms will leave much to be desired. But if you do the opposite and hold the chanterelles in the pan for a few minutes before cooking, the finished dish will only benefit.
So that after heat treatment the mushrooms retain their bright color, a little lemon juice is added to them, and in order to remain neat and dense, they are kept over low heat and try not to stir with a spatula unless urgently needed. Experienced cooks simply shake the chanterelles in a pan from time to time, forcing them to mix, and carefully make sure not to overexpose the food on the fire. As soon as the released liquid evaporates and the mushrooms are covered with an appetizing blush, it's time to remove them from the stove.
By the way, it is believed that the most delicious chanterelles are obtained by frying in butter or a mixture of butter and vegetable. This idea is so popular that many housewives use both types of oil to improve the taste, even when chanterelles are fried or stewed with sour cream.
If you like stewed mushrooms, in addition to sour cream, feel free to add cream and egg-milk sauces to the pan. With all this, the chanterelles go with a bang. In addition, they go well with vegetables, not only in stewed side dishes, but also in salads. But the most popular dish, without a doubt, remains the duet of potatoes with chanterelles. Few people could try it and not love it.
Note! Chanterelles have a high calorie content, but are well absorbed and rarely create heaviness in the stomach.
TOP 5 recipes for cooking chanterelles
Chanterelle recipes are surprisingly varied. Perhaps there is no such category of dishes, with the exception of desserts and drinks, where these ginger mushrooms would be out of place. In certain combinations, they allow you to create truly royal dishes that you will not be ashamed to serve even on a festive table.
Fried chanterelles
The golden crust that appears on the chanterelles after frying in a mixture of two oils looks very appetizing, and the slight smell of garlic only increases the desire to taste them immediately.
- Calorie content per 100 g - 380 kcal.
- Servings Per Container - 3-4
- Cooking time - 40 minutes
Ingredients:
- Chanterelles - 700-800 g
- Onion - 1 pc.
- Garlic - 2-3 cloves
- Butter
- Vegetable oil
- Greens to taste
- Salt
Step by step cooking of fried chanterelles:
- Rinse the mushrooms thoroughly under running water, cut off the dirty ends of the legs. Cut large chanterelles into pieces, leave small ones whole.
- While the main ingredient dries, prepare the garlic and onions. Both need to be freed from the husk, then pass the garlic through a press, and cut the onion into thin half rings.
- Put a spoonful of each type of oil in a preheated pan. Creamy will make the chanterelles tender and tasty, the vegetable will not let them burn.
- Once the butter has melted, place the garlic and onion on top of it.
- While stirring in a skillet with a spatula, wait until the onion is transparent and add the mushrooms to it.
- Fry the chanterelles with onions and garlic for about 10 minutes over low heat.
- Drain off any excess liquid carefully and return the pan to the stovetop.
- Add both types of oil again and fry the mushrooms until golden brown. On average, this takes about 10 minutes. At the very end, do not forget to salt the dish to taste.
- Serve with chopped herbs.
Note! There is a recipe for chanterelles in sour cream, which are prepared using a similar technology. If you want to make the dish more delicate and juicy, after draining the liquid, mix the mushrooms with sour cream, sprinkle with your favorite herbs and simmer until the mushrooms are soft.
Chanterelles with potatoes
By themselves, ginger mushrooms are both tasty and satisfying, but sometimes you want something more substantial. For example, you can pour potato slices into a frying pan, bring them to a golden brown and please your homemade with delicious fried potatoes with chanterelles. Or do it even more fun and cook this mind-blowing duo in pots for an even richer flavor and a delicate texture.
Ingredients:
- Chanterelles - 200 g
- Potatoes - 2-3 pcs.
- Pork - 200-300 g
- Onion - 1 pc.
- Carrots - 1 pc.
- Cheese - 60 g
- Sour cream - 300 g
- Butter - 30-40 g
- Dill, salt, pepper - to taste
Step-by-step cooking of chanterelles with potatoes:
- Wash the meat, cut into small cubes and rub with a mixture of pepper and salt. Instead of pork, you can use beef, lamb, or chicken.
- Before cooking the chanterelles, rinse them by removing the tips of the legs and chop if necessary. Small mushrooms can be left intact.
- Peel the vegetables and cut them as well. Carrots - in rings, onions - in half rings, potatoes - in thin slices.
- Grate the cheese.
- Chop the dill finely.
- Put butter in prepared pots, meat on it, and then a mixture of vegetables. Add salt and pepper.
- Cover everything with cheese and spread the mushrooms on top. Of course, no one will stop you from simply mixing them with potatoes and other vegetables, but then the chanterelles will be broken and crushed during the stewing.
- Combine sour cream with dill, add salt and pepper. If the mixture comes out too thick, dilute it with a little drinking water.
- Pour the resulting mixture over the mushrooms, keeping in mind that it will boil and splash over the edge if you fill the pot to the top.
- Send everything into an oven preheated to 180 ° C and let it simmer for about 1 hour.
Note! If you have a vegetarian diet or simply don't like meat, eliminate it from the recipe. Potatoes with chanterelles in sour cream are so soft, tender and tasty that the dish will come out just as well.
Rustic mushroom soup with chanterelles
Purchased chanterelles cannot be compared with those collected with their own hands. And if, immediately after returning from the forest, you throw them into a cast iron pot or a thick-walled pan and cook a soup with cracklings, both the taste and smell will be simply unforgettable.
Ingredients:
- Chanterelles - 200 g
- Potatoes - 3-4 pcs.
- Carrots - 1 pc.
- Onion - 2 pcs.
- Garlic - 1-2 cloves
- Cream - 3 tablespoons
- Lard - 100 g
- Butter - 1 tablespoon
- Vegetable oil - 3 tablespoons
- Parsley - 1 bunch
- Oregano, salt
Step by step preparation of rustic mushroom soup with chanterelles:
- Pour about 2 liters of water into a saucepan, add salt and bring to a boil.
- Rinse the mushrooms, cut off the dirty ends of the legs. Gently dip the chanterelles in boiling water and boil for 15-20 minutes, skimming off the foam.
- Discard the mushrooms in a colander, and collect the broth in a separate bowl.
- Peel the vegetables. Grate carrots, cut onions into small cubes, potatoes into large ones.
- Melt the butter in a heavy-bottomed saucepan, mix with vegetable oil, add 3/4 of the onion and fry until transparent.
- Place the mushrooms on the onion, season with oregano and salt, and simmer for about 10 minutes.
- Pour broth into a saucepan, add potatoes and carrots.
- After 10 minutes, stir in the cream and garlic passed through a press. Boil for another 5 minutes and remove from heat.
- Cut the bacon into cubes and fry together with the remaining onion in a dry frying pan until crackling.
- When serving, add 1 to 2 tablespoons of greaves and chopped parsley to each bowl of soup.
Chanterelle caviar
Mushroom caviar is usually harvested for the winter, but not every housewife is ready to tinker with conservation. So why not make caviar out of chanterelles, which can be spread on bread immediately after cooking and eaten or served as a side dish? Delicious, fragrant, juicy, it will not stale in the refrigerator.
Ingredients:
- Chanterelles - 500 g
- Garlic - 2-3 cloves
- Vegetable oil - 5-6 tablespoons
- Black pepper, salt - to taste
Step by step preparation of chanterelle caviar:
- Rinse the mushrooms, clean them from dirt, put them in a saucepan, fill them with water so that it is exactly twice as much.
- Season with salt and bring to a boil, then reduce heat. It is difficult to say exactly how much to cook the chanterelles until tender, since it depends on their size. On average, 30-40 minutes, but it is more reliable to focus on the density - as soon as the mushrooms become soft, they are ready.
- Discard ready-made mushrooms in a colander and cool.
- Peel the garlic cloves and chop coarsely.
- Place the mushrooms and garlic in a blender bowl and beat until puree.
- Add vegetable oil and pepper.
Note! The rich broth left over after boiling the mushrooms can later be used in a recipe for chanterelle soup.
Risotto with chanterelles
For you to really get risotto, and not pilaf with mushrooms, you need a special kind of rice - for example, Arborio. Well, those who care only about the taste, and not the shape, can get by with the usual white cereal - it will turn out not so exquisite, but still excellent.
Ingredients:
- Meat broth - 500 ml
- Chanterelles - 250 g
- Rice - 200 g
- Cheese - 30 g
- Carrots - 1 pc.
- Onion - 1-2 pcs.
- Garlic - 1-2 cloves
- Vegetable oil - 1 tablespoon
- Butter - 2 tablespoons
- Greens to taste
- Paprika, black pepper, saffron
- Salt
Step by step preparation of risotto with chanterelles:
- Grate the carrots on a coarse grater. Peel and chop the onion and garlic.
- Set aside half of the onion, and fry the rest with garlic and paprika in vegetable oil. It's great if your choice falls on olive: in recipes with chanterelles and other varieties of mushrooms, it is more common than boring sunflower.
- Wash and dry the mushrooms.
- Add the chanterelles to the pan, simmer under the lid for 10-15 minutes and transfer to a bowl with the onions and garlic.
- Melt the butter in a frying pan and fry the remaining onions in it until transparent.
- Now is the time for rice. Add it to the onion and, stirring continuously, fry until golden brown.
- Boil the broth until the rice reaches the desired condition.
- Mix carrots, onions, chanterelles with rice, sprinkle with pepper and saffron, salt and pour in the broth.
- Cover the pan with a lid, put in an oven preheated to 180 ° C and simmer for 15-20 minutes.
- Grate the cheese on a coarse grater.
- Chop the greens.
- Return the skillet to the stove, add the remaining ingredients, cover for a couple more minutes to thaw the cheese, and serve.
