Boil the chanterelle for how many minutes. Fried chanterelle mushrooms - how to cook: the best recipes

These are one of the most popular mushrooms. They are used in preparing dishes not only of traditional Russian, but also European cuisine. Culinary experts are attracted by their exquisite taste, low calorie content, and content of vitamins and minerals. In order not to spoil the taste of the dish and not harm yourself and your loved ones, you need to know how much to cook chanterelles for making soups, frying, risotto, and pies.

How to cook chanterelles

Before cooking, chanterelles must be cleaned of adhering twigs, leaves and blades of grass and washed. Due to the content of the specific component quinomannose, these mushrooms are excellent at resisting insects, so cleaning them does not cause much difficulty. You need to rinse them several times in a colander under running water and start cooking.

Thoroughly washed mushrooms are placed in boiling water. Large pre cut into several pieces along the stem. Add twice as much water to 1 part of mushrooms. Chanterelles are placed in boiling water and cooked for 15-20 minutes, stirring gently and skimming off any foam that forms. It is advisable to use enamel dishes for cooking.

They can be boiled not only in pans; modern household cooking appliances are perfect for this. The only disadvantage of this kind of boiling is the inability to remove the foam, which can somewhat deteriorate the taste of the product. Cooking methods:

IN microwave. Place the prepared chanterelles at the bottom of the container, add spices, salt, onion, garlic clove, add water and cover with a lid or cling film. Cook at maximum power for about 20-25 minutes.
IN multicooker. Place at the bottom of the container, add spices, fill with water, and close. Mushrooms are cooked for about 20 minutes in the “Baking” mode.
IN pressure cooker. Everything is the same as in the previous case, but select the “Porridge/steam” mode for 15 minutes.
IN steamer. Place mushrooms and spices in the upper bowl of the device, and pour water into the lower bowl. Close the lid and turn on the steamer for 15 minutes.

If the chanterelles are intended for direct consumption, then it is better to salt them during the cooking process and add the desired spices. For mushrooms that, after cooking, will be used for preparing various dishes or further freezing, it is better not to use salt. Adviсe:

To preserve the orange color after cooking, add a pinch of citric acid to boiling water.
To avoid bitterness in boiled chanterelles, when preparing large autumn specimens, add a little sugar, preferably brown for a piquant taste.
Many people soak chanterelles for 1.5-2 hours before cooking. A good remedy for bitterness and softening is soaking in milk for the same time.

How long does it take to cook chanterelles?

You can more accurately determine the cooking time for chanterelles by their size and age. Small young mushrooms cook faster than large adult mushrooms. An undercooked product is tough, while an overcooked product loses its characteristic structure. How long to cook chanterelle mushrooms depends on the recipe of the chosen dish:

soft, pre-soaked mushrooms are suitable for salad or pasta,
For soup or filling in pies, it is better to prepare tougher chanterelles.

Until ready

The washed, chopped mushrooms are placed in boiling water for 15 to 20 minutes. The surest indicator that they are fully cooked is that they sink completely to the bottom of the pan. Added spices or herbs, onion, salt, bay leaf, sugar, citric acid have a slight effect on the change in cooking time. Don't forget stir constantly contents of the pan, skim off the foam.

Before frying

Remember how to cook chanterelles before frying or other cooking processes correctly - no longer than 15 minutes. The boiling process allows you to avoid small debris getting into the prepared dish, and it is more difficult to overcook such mushrooms than raw ones. Many housewives do not want to boil this product before frying to preserve its taste and aroma. Whether you need to boil chanterelles before frying depends:

depending on the desire of the cook, preferences for the taste of fried chanterelles;
age of mushrooms (old, bitter ones are best processed);
ecological state of forests (collected near cities, roads).

For soup

When preparing soups with boiled chanterelles, the mushrooms are often boiled first. To obtain a fragrant decoction, it is advisable to prepare soup from raw chanterelles. After boiling, the first water is drained and new water is added, peeled vegetables are added, and the cooking process continues for about half an hour with continuous stirring.

Before freezing

Before freezing, it is advisable to boil the chanterelles, cooking time is 15-20 minutes, When finished, drain the water. You can also freeze uncooked mushrooms, but cooking them will greatly save space in the freezer and additionally eliminate forest debris in the preparation.

Dried

All dried chanterelles must be boiled before use. Before cooking, they are soaked in cold water for at least 3 hours. Drain the water and place the mushrooms in a pan of boiling water; after boiling, do not forget to reduce the heat. Nuances.

How long should you cook chanterelle mushrooms?

Cook chanterelle mushrooms for 30 minutes, lowering them into boiling water and then skimming off the foam, just like honey mushrooms, valui and russula. And only then we put them in the marinade (if we marinate) or fry them. Or we cook the soup right away, because chanterelles do not darken the broth, just like boletus, boletus, aspen and champignons.

how long to cook chanterelles

Chanterelles (as well as honey mushrooms) are cooked for no more than an hour. After cooking, the mushrooms are completely ready for pickling, freezing, or frying.

Clean chanterelle mushrooms, removed from litter and washed, just pour water and put on fire, and after an hour, drain the water and do what was planned earlier. When cooking chanterelles, I don’t change the water (if you’re afraid, you can change it, it won’t make it worse, but there’s no such need), I don’t drain anything. If you cook chanterelles for freezing, you can add a little salt.

Chanterelles, collected far from the road, in a rich forest, are fairly clean mushrooms, and there is no need to cook them for a long time. As you know, cooking means destroying the structure and all the beneficial properties of the product. Before cooking, I advise you to simply wash the chanterelles very thoroughly, bring to a boil and cook over low heat for 25-30 minutes. This will be enough.

Chanterelles are very tasty, nutritious and clean mushrooms that can easily be pickled or fried.

We sort out the chanterelles and put them in a pan, pour water into it and wait until the water boils, then you need to periodically remove the foam from the pan, and when the mushrooms boil for about thirty minutes, we remove the mushrooms and rinse them under running water, you can use a colander. There is no need to cook longer, otherwise they will lose their quality.

After the chanterelles are boiled, you can use them to prepare various dishes, soups, main dishes, and mushroom caviar. They can be pickled or frozen for later use. Very tasty mushrooms.

There are many ways to cook chanterelles. Personally, I do it this way. I sort them well, removing wormy and rotten ones. Then soak in cold water for 30 minutes. I scald it with boiling water and rinse it again. Cook in salted water for 20-30 minutes (depending on size).

I cook chanterelle mushrooms for 15-20 minutes if I plan to eat them soon, for example, fry them. I cook chanterelles in salted water. And if you are canning according to a recipe, then the nm (recipe) usually says how much you need to cook them.

Chanterelles can be used to make wonderful soup, as well as puree soup. Chanterelles should be cooked for no more than half an hour; they are quite tender mushrooms.

When chanterelles are fried or risotto is prepared, most often they are not fried before cooking, but fried or stewed directly in a frying pan, without prior boiling. However, some housewives are accustomed to boiling almost all mushrooms before frying.

Be sure to boil chanterelle mushrooms for about half an hour before canning (marinating).

Cooking chanterelles is not difficult at all. Much simpler than many wild mushrooms. Take a saucepan, fill it with cold water, add (pre-washed chanterelles in cold water). Place on the fire and bring to a boil. Turn off the heat and skim off the foam. There is no need to boil chanterelles for a long time to preserve all their beneficial properties.

Place the chanterelles in a colander, cool and finely chop so that all the vitamins contained in these mushrooms are absorbed even better.

After that, you can do whatever you want with them - cook aromatic soup, fry, marinate, etc.

Bon appetit!

In general, you don’t have to cook them; they are much healthier in their raw form. They already have little useful value, and when boiled they completely lose their usefulness. If you can preserve them for 15-20 minutes, you can fry them

Chanterelles are pretty clean mushrooms. There is no need to boil them for a long time. 20 - 30 minutes of boiling is enough before preparing the dish you have in mind from chanterelles. If you are going to pickle chanterelles, then it is better to increase their cooking time and cook them in 2 waters, in order to be more confident that the spores that cause botulism will not remain on the mushrooms.

I also recommend reading about whether you need to cook chanterelles before frying.

You need to cook the chanterelles for 25-30 minutes. If you are going to fry mushrooms in the future, you can reduce the cooking time to 15-20 minutes. Before marinating, it is advisable to cook the chanterelles for half an hour, and then prepare the marinade.

Chanterelles are very tasty mushrooms. As my grandmother says, they resemble chicken meat. Very soft and tender. Chanterelles have a delicate and light consistency. Therefore, they do not need to be cooked for long. Enough 20 minutes so that these delicious mushrooms are ready.

Chanterelles are a very useful mushroom, it is absolutely edible, and is used in pharmaceuticals, and it does not need to be cooked for very long. Sufficient cooking time for chanterelle mushrooms is 15-20 minutes, and some mushroom pickers don’t even pre-cook them, but, for example, fry them fresh.

What should you do if you’ve already eaten enough of fried chanterelles during the harvest season, you’ve stored them in jars, but there’s still plenty of harvest? Of course, freeze it. This is the most rational way to store food. In addition to convenience and speed, it has another important advantage. When preparing dishes from frozen mushrooms, you will notice their fresh taste, unlike pickled or pickled mushrooms.

Before putting into the freezer, the chanterelles need to be boiled. Read on to learn how to cook chanterelle mushrooms for freezing.

Methods for freezing chanterelles

In order for frozen mushrooms to retain the taste, aroma and attractiveness of fresh ones, they must be properly prepared before freezing.

Chanterelles can be frozen raw or boiled. For fresh freezing, it is necessary to choose only young chanterelles that have grown in humid conditions, otherwise they will taste bitter. And any mushrooms are suitable for preparing boiled mushrooms.

We have already talked about this quite a bit.

Stage 1. Preparing mushrooms

Before cooking chanterelles for freezing, select specimens that are identical in size without damage, preferably small in size.
Soak them for 10 minutes in a large container until they are completely covered with water. Place a wooden cutting board on top and weigh it down. You should not keep the mushrooms in water for more than 10 minutes, otherwise they will become loose.
Then clean them of any sticky leaves or dirt. Cut off the bottom of the legs. Leave the small ones whole and cut the large ones into small pieces.
Place them in a colander and rinse well under running water. Let the water drain completely.

Stage 2. Boiling chanterelles for freezing

Ingredients:

1 kg chanterelles
2 liters of water
a pinch of salt.

How to cook?

Pour cold water over the chanterelles, place the pan on the stove and wait until it boils.
Skim off any foam that has formed and cook the mushrooms over moderate heat for about another half hour.
Place the boiled mushrooms in a colander to drain. Then place on a baking sheet in a single layer and dry.

Salt the water a little when cooking so that the mushrooms do not taste bland. Spices and herbs should not be added. You can add them when preparing dishes from already defrosted mushrooms.

Stage 3. Freezing chanterelles

Divide the chanterelles into portions for one dish.
Wrap them in food-grade cellophane or plastic bags and squeeze out the air.
Place the portion packets in the freezer.

Mushrooms are a perishable product and quickly lose their attractive appearance. Therefore, they should be processed before freezing immediately after collection or purchase.

After defrosting, mushrooms cannot be re-frozen.
You should not store mushrooms in the freezer for more than six months.
You can freeze boiled, fried and stewed chanterelles. After defrosting, they can be used to prepare appetizers, stews, as a filling for pies, etc.

Chanterelle mushrooms are loved by many people. And there’s a reason: these mushrooms can be used to prepare many delicious dishes. In addition, they almost always look very appetizing and attractive. Pickled, salted and especially fried chanterelles can decorate any meal. Mushroom lovers are unanimous on this. But their opinions differ when it comes to the advisability of pre-cooking chanterelles.

This is all due to the inherent bitterness of chanterelles. Usually it is eliminated by first soaking the mushrooms and then boiling them.

But the bitter taste of these forest inhabitants can be caused by various reasons: place of growth, age, weather. Therefore, the methods of getting rid of it are different, as is the time needed for this. In some cases, pre-boiling is indispensable.

Do not fry raw

The question of whether it is necessary to boil chanterelles before frying should immediately disappear if it is +30 °C outside and there has been no rain for a month. In this case, the mushrooms will definitely taste bitter. Without many hours of soaking, changing water and boiling, you cannot get rid of the bitterness.

You should not fry chanterelles raw if you do not know where they were collected: mushrooms growing near coniferous trees are especially bitter. This also applies to mushrooms collected near the highway.

It’s better to lightly boil purchased frozen chanterelles: you don’t know where they grew and whether they were processed correctly before freezing. As a last resort, defrost, separate a small part, fry and taste. If they taste bitter, boil the entire batch before frying and drain immediately.

As for old mushrooms, if you decide to cook them, first wash them well, remove damaged areas, cut the stem halfway through and soak for 10 hours. Then boil for half an hour. Roast and taste. If there is bitterness, it is better not to eat at all.

It may happen that a foreign mushroom accidentally adjoined the batch of chanterelles you purchased or collected. For example, a false fox. This is not fatal, but in this case, even boiling will not help get rid of the unpleasant taste of mushrooms.

Fry raw

If you are sure of the origin of the mushrooms, and the chanterelles themselves are young, plump, without flaws, and there has been no drought, you can safely start frying them. And the sooner the better. Fresh fried chanterelles with onions are the best dish that can be prepared from these mushrooms.

Prepare:

chanterelles (1 kg),
large onions (2 pieces),
salt,
vegetable oil (50 ml),
butter (50 g),
water (100 ml).

First, thoroughly wash the mushrooms and cut off the tips of the stems (the most bitter part of the chanterelles).

Pour vegetable oil into a large frying pan, heat it a little and fill it with mushrooms (you can fill it with a heap - they will fry several times). At minimum temperature, simmer the mushrooms until they release juice (15 minutes). Add water (100 ml) and continue to simmer for the same amount, covering with a lid and slightly increasing the temperature.

Then add salt, cover with coarsely chopped onion and mix. After 10 minutes, add butter and mix again. In 15 minutes, a wonderful dish with a stunning aroma will be ready. The final touch is finely chopped dill or young onions.

Spices

When frying mushrooms, as well as with other methods of preparing them, do not get carried away with spices and herbs. A good portion of onions is a sufficient addition to the fried mushrooms. And if you still don’t have enough spiciness, then add seasonings in limited quantities.

Chanterelles are not the kind of mushrooms that you have to tinker with for quite a long time before the finished dish appears on the table. We can say that of all the mushrooms they are the easiest and fastest to cook, and not only because they are not wormy and do not need to be sorted or trimmed. Regardless of whether you decide to cook or boil, this process takes relatively little time. So, in this article we will talk about how long you need to cook chanterelles.

How long to cook chanterelles until done

It is recommended to boil chanterelles before marinating, frying or cooking them as part of any other dish. This will not affect the taste of the finished dish in any way, but it will help you be on the safe side just in case. So, now directly about how long to cook chanterelle mushrooms. When the water boils, place the mushrooms in the pan, bring to a boil and drain the water. This is the first stage, which also affects the overall final result, how long to cook the chanterelles. Then pour clean water over the chanterelles again and cook for another 40-50 minutes after the water boils again. Knowing how long to cook chanterelles is very important because these mushrooms are very easy to overcook. Needless to say, what do overcooked chanterelle mushrooms taste like? To prevent this from happening, you should note the time after boiling, how long you need to cook the chanterelles.

How long to cook chanterelles before frying

After the chanterelles are cooked, you can do whatever you want with them - stew, fry, pickle or can. Of course, you can eat chanterelles boiled - make a salad with them, for example. But fried chanterelles taste best, people have been convinced of this more than once. Only now, you need, first of all, to know how long to cook the chanterelles before frying, because both of them are heat treatment, and the mushrooms can simply be “overcooked.” The chanterelles should taste very tender and soft; if they become tough, then they were clearly overcooked or overcooked, because, most likely, they did not know how long to cook the chanterelles before frying. The key to cooking these mushrooms is that they cook and roast for no longer than 45 minutes in total, as this is the ideal cooking time to preserve the softness and nutrients in these mushrooms. It is not difficult to calculate how long to cook the mushrooms before frying them - if you fry them until golden brown for about 10-15 minutes, then the remaining time is spent on cooking. 20-30 minutes after boiling - that’s how long to cook the chanterelles until half cooked, so that you can fry them later. How long to cook chanterelles depends on their size. Mushrooms that are too large should be cut, but small ones can be cooked whole. But if chanterelles are needed in their entirety, then large mushrooms are boiled for up to one hour.