We collected chanterelles, what to do. ground black pepper

Chanterelles are collected from mid-autumn to early spring. Throughout this period of time we have the opportunity to enjoy their aroma and taste. It should be noted that chanterelles contain a lot of vitamins and minerals. But in order for all these beneficial substances to be absorbed by our body, mushrooms must be properly prepared.

Chanterelles are poorly digestible, so they are crushed and then processed. Mushrooms can be fried, salted, marinated and stewed. In all cases they are tasty and aromatic. So, in our article we will tell you what to do with chanterelle mushrooms.

Pickling chanterelles. Recipe

To cook chanterelles, you should purchase the following products:

• chanterelles - 3 kg;
• sugar - 125 g;
• vinegar 9% - 250 ml;
• water - 500 ml;
• sunflower oil - 200 ml;
• salt - 60 g;
• bay leaf, black peppercorns, cloves.

Cooking according to recipe

Fortunately, chanterelles have a unique ability: they do not contain worms. Therefore, before any treatment, they should simply be cleaned of soil, leaves and thoroughly rinsed under water.

So, we cut the large mushrooms into several parts, and leave the small ones as is. Place a pan of water on the stove and bring to a boil. Throw in the mushrooms and cook for about 30 minutes over medium heat. Don't forget to remove the foam.

Then drain the water, place the chanterelles in a colander and rinse. Pour water into the pan again and add all the ingredients for the marinade. When the water boils, add the mushrooms, stir and leave to cook for 10 minutes.

In the meantime, let's sterilize the jars. This can be done in microwave oven. Pour boiling water into the jar and set the time to 2 minutes. After this, we take out our glass containers and place them on a clean towel upside down to drain the water.

We transfer the finished chanterelles into jars and fill them with marinade. Let's roll up. Sterilize the jars for 10 minutes. Then turn it over and wrap it in a warm blanket until it cools completely.

That's it, our pickled chanterelle mushrooms are ready. Bon appetit!

How to pickle chanterelle mushrooms? Hot way

When asked what to do with chanterelle mushrooms, we answer: “Pickle hot.” For this we will need the following products:

• chanterelles - 1 kg;
• salt - 4 tsp;
• bay leaf - 8 leaves;
• garlic - 6 cloves;
• cloves, black peppercorns, ground pepper.

Let's start cooking

We carefully clean the mushrooms and wash them in water. Place a pan of water on the stove and bring to a boil. Add our forest gifts and all other ingredients except garlic. Cook for 20 minutes over medium heat, skimming off any foam that forms.

How to further salt the chanterelles? We take out the mushrooms using a slotted spoon and transfer them to a saucepan, sprinkle with salt and pre-chopped garlic. Do not water the mixture a large number marinade in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, place them in the refrigerator. After a day you can try the mushrooms.

We hope that we have answered the question about chanterelles. Enjoy!

Fried red mushrooms with potatoes

Mushrooms cook quite quickly, and the taste is unforgettable. So, what ingredients do we need to prepare the dish? This:

• chanterelles - 500 g;
• potatoes (preferably young) - 800-900 g;
• garlic - 3-4 cloves;
• lemon - quarter;
• medium bulbs - 2 pcs.;
• salt;
• black pepper.

Cooking according to the recipe

To cook mushrooms, peel them and rinse them thoroughly. Then soak in water for 15-20 minutes. In the meantime, let's boil the water.

Add the mushrooms and cook them for 20 minutes over low heat, remembering to constantly remove the resulting foam and debris.

While the chanterelles are cooking, let's start processing the other ingredients. Peel the potatoes, wash them and cut them into cubes. Finely chop the onion. We do the same with garlic.

Place a frying pan on the stove and pour in vegetable oil. Then add the garlic, fry it for a few minutes and remove it from the pan using a slotted spoon. Add potatoes, chanterelles, onions and fry for 8 minutes. Then add salt, pepper, season, sprinkle with lemon juice, stir, cover with a lid, reduce the heat and leave to simmer until fully cooked.

That's it, our chanterelles are ready. Mushrooms and potatoes go well together, try it. Bon appetit!

Cold pickling of chanterelles

This harvesting method is also quite used. For the recipe we need the following ingredients:

• chanterelles - 3 kg;
• medium-sized bulbs - 8 pcs.;
• garlic - 5-6 heads;
• dill umbrellas;
• salt;
• sunflower oil.

Let's start cooking

What to do with chanterelle mushrooms in this case? First we clean the mushrooms and then rinse them. Next, place our forest gifts in a saucepan, pour boiling water over them and leave for a few minutes. Then we drain them in a colander. Cut large chanterelles into several pieces. Chop the onion into half rings.

We sterilize the jars and apply the chanterelles in layers. Sprinkle each new layer generously with salt and onion. Place finely chopped garlic on top of the latter. Scald the dill umbrellas with boiling water and add to each jar. We put pressure on all containers and put them in the refrigerator.

Exactly 24 hours later, pour the heated mixture into each jar so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll up the containers with lids and put them in a cool place.

Conclusion

We have decided what to do with chanterelle mushrooms. The main thing is to properly clean and process them before preparing these “saffron milk caps”. Then from the chanterelles you can extract maximum benefit and taste. Enjoy!

Chanterelles are considered one of the varieties of the most healthy mushrooms. They got their name due to their characteristic red color. Chanterelles are predominantly forest mushrooms, famous unique taste and a pleasant aroma. Mushrooms contain many nutrients and vitamins, while remaining low in calories.

Features of preparing chanterelles for freezing

1. This type of mushroom loses its taste and aroma a little when marinated, so they should mainly be consumed in fresh. Chanterelles are often frozen for the winter. in various ways.
2. To freeze mushrooms, you will need freshly picked specimens that are free of defects. Chanterelles are also famous for the fact that they cannot be wormy. Therefore, before freezing, you should pay attention to strong and whole fruits.
3. It is better to consume the remaining mushrooms as soon as possible. You should not refrigerate freshly picked chanterelles, as after such manipulations they will become bitter. After collecting mushrooms, you need to prepare them for long-term storage as soon as possible.
4. If you prepare the mushrooms quickly enough, you will retain the maximum properties of the chanterelles when you use them later. Best before date freshly picked mushrooms in the freezer is up to 5 months.

Method number 1. Freezing raw chanterelles

1. If you are going to freeze mushrooms raw, you will need freshly picked specimens. There is a high probability that if the chanterelles are not given heat treatment, they may taste bitter.
2. To avoid such an oversight, cooks recommend that you carefully consider the sorting of mushrooms. For freezing fresh chanterelles choose only dense specimens without any hint of damage. They also should not be large or dry.
3. Either way, freezing raw chanterelles, you run the risk of encountering a similar problem. Whether you store mushrooms in this form or not is up to you. After packaging, wipe each fruit with a paper towel; there is no need to wash the chanterelles.
4. The manipulation carried out without water will help to better preserve the quality of the product. After processing, send the chanterelles to freezer on a tray, laying them out in one layer. The freezing procedure lasts 12-15 hours.
5. After the allotted time, the mushrooms can be poured into portioned bags or food containers. Next, place the chanterelles back in the freezer and store until use. The chamber temperature should be below -16 degrees.

Method number 2. Freezing fried chanterelles

1. Take required quantity mushrooms; almost any specimen is suitable for frying. All you have to do is get rid of the damaged ones. If you collected chanterelles yourself, it is not advisable to wash them.
2. Carefully inspect the mushrooms, get rid of excess twigs, leaves and possible dirt. After this, place the chanterelles in a frying pan with a small amount of vegetable oil. The average preparation time for the product is 20 minutes.
3. Make sure that excess liquid evaporates from the mushrooms and that the chanterelles themselves become covered with a golden brown crust. The product should be fried without adding any spices or ingredients other than the oil itself.
4. Frying with animal fat is prohibited. Otherwise, the mushrooms may become damaged and the shelf life will be reduced to 1 month. After roasting for vegetable oil Place the chanterelles on paper towels and wait until they cool completely.
5. Next, package the mushrooms in a way convenient for you. Send to long-term storage into the freezer. An undoubted advantage of chanterelles is that they do not need to be boiled before frying.

Method number 3. Freezing chanterelles as broth

1. This option is considered ideal if you plan to cook soup. Prepare the chanterelles using the standard method, get rid of debris and bad specimens. Pour a sufficient amount of water into a heat-resistant container and wait until it boils.
2. After the first bubbles appear, add salt and pepper to taste. You can also add fresh finely chopped herbs. Add the mushrooms to the mixture in a saucepan, stir the mixture thoroughly. Cook the chanterelles for about 7 minutes.
3. Then drain them in a colander, reserving the broth. Wait until the mushrooms and liquid have cooled. Take a food container and place it in cling film or a plastic bag.
4. Place the mushrooms in a container, pour the cooled broth over the chanterelles. Send finished product into the freezer for a couple of hours. Once hardened, remove the compound from the container by pulling on the plastic.
5. Place the resulting briquette in a bag, then return it to the freezer until the right time to use it. Based on the semi-finished product, you can prepare delicious soup or second course.

Method No. 4. Freezing boiled chanterelles

1. The clear advantage of boiled chanterelles is that you do not risk leaving bitterness in the mushrooms. Carefully sort the product and get rid of any foreign debris. If necessary, cut large specimens in half.
2. Pour water into the cooking vessel so that it turns out to be 2 times more than mushrooms. Wait until it boils, add 15-20 g. rock salt per 1 kg. product. Then add required quantity chanterelles.
3. The duration of cooking mushrooms is 6 minutes. If a film forms during the process, get rid of it immediately. Chanterelles can be cooked a little longer, but then you risk that the mushrooms will lose their former aroma and taste.
4. After the main manipulation, place the chanterelles on a sieve or in a colander and wait until the liquid has completely drained. Next, place the mushrooms on a waffle towel and allow the chanterelles to dry.
5. If you ignore the advice, excess moisture will be released and turn into ice. There is nothing wrong with this, only the aesthetic appearance of the product will deteriorate. Place the mushrooms on a tray and place them in the chamber for 12 hours. After this, place portions into containers and re-send them to the chamber for a long time.

How to defrost chanterelles correctly

1. To defrost mushrooms properly, you need to divide the steps into steps. Remove the frozen product and place it on the coldest shelf of the refrigerator. Open the door periodically to monitor the process.
2. Once the ice has thawed a little, place the mushrooms room temperature. It is forbidden to speed up the defrosting of chanterelles using a microwave oven. Try to use the right amount of mushrooms in a short time.
3. It is also prohibited to repeat the freezing procedure. Initially, calculate the approximate amount of mushrooms for preparing any dish.
4. If you have frozen chanterelles in various ways, you should initially label the bags or containers. Explain exactly how you performed the procedure.

It is not difficult to prepare chanterelles for the winter if you follow simple tips. Almost all dishes can be prepared from defrosted chanterelles; there are no restrictions. Add mushrooms to basic ingredients, baked goods or salads. Choose the most suitable freezing method or use each of them.

Video: chanterelles for the winter in butter

Chanterelles have a bright yellow color, because... they contain a lot of carotene. IN Chanterelles contains many minerals, zinc and copper, vitamins PP, B1, B2, A, provitamin D and amino acids. Chanterelles are useful for those who suffer from obesity and have pancreas problems. Dried chanterelle mushrooms used in fungotherapy.

IN folk medicine mushrooms They are considered one of the best medicines, and in terms of vitamin content, mushrooms are superior to many fruits and vegetables. Pilaf with chanterelles.

Boiled chanterelles with spices

Chanterelles boiled with spices - this is the best basis for most chanterelle dishes. Before cooking the mushrooms, the chanterelles need to be cleared of forest debris, cut off the ends of the legs, which cannot be washed off the ground, and rinsed thoroughly several times. large quantities water. I remove them from the water with my hands, this way all the sand will remain in the container with water. Large mushrooms can be chopped.

Place a pan of water on the fire and bring to a boil, immediately add salt and spices to taste. You can put it in a liter of water 2 teaspoons coarse salt, several dill umbrellas, 2-3 pcs. cloves, 4-5 peas of black and allspice, I add a piece of star anise and 2-3 bay leaves.

Depending on the size of the mushrooms, I cook the chanterelles for about 30-40 minutes over low heat, after boiling. I let the mushrooms cool in this marinade so that the chanterelles are thoroughly saturated with the aroma of spices.

Then I take the chanterelles out of the marinade and place them in a jar and close the lid. Without marinade they can be stored for 2-3 days. Of these boiled chanterelles can be prepared quickly favorite dish, be it pilaf or salad, sauce with mushrooms or pie, they are suitable for preparing a wide variety of healthy and delicious dishes in a hurry.

Chanterelles with vegetables baked in a pot

broccoli or cauliflower
boiled beans
potatoes - 1 pc.
onion - 0.5 onions
chanterelle mushrooms- 150 g.
vegetable broth - 2/3 cup
grated carrots - 3 tbsp. l.
cheese - 50 g.
butter - 1 tbsp. l.

mayonnaise or sour cream, salt, pepper, herbs to taste

Fry the onion in a frying pan in vegetable oil, then add chanterelle mushrooms, after fifteen minutes add the boiled cauliflower small inflorescences. Salt and pepper everything, you can add 1 tablespoon of chopped herbs and simmer for another 10-15 minutes. Then we put it in layers in a pot: sliced ​​​​potatoes, boiled beans, grated carrots, cauliflower with chanterelles and onions, a little spices, everything is filled with broth, a piece of butter must be placed on top, sprinkled with grated cheese, then poured with sour cream, sprinkled with herbs on top. Place the pot in the oven. Readiness is checked after 40 minutes. Note: rinse the pot with boiling water before using it.

Spices for a dish in a pot: 1/2 tbsp. ginger, 1 tsp. cardamom, 1 tbsp. coriander, 1/2 tbsp. red pepper, bay leaf.

Ingredients:
2 eggs
1 cup flour
1 glass of kefir
1 teaspoon soda
salt - to taste

Filling:
200 g lightly fried or boiled chanterelles
2-3 onions, cut into cubes
salt, pepper, herbs - to taste

Preparation:
Mix kefir with soda and leave for 5-10 minutes. Then add the rest of the ingredients and mix well. Grease the pan with oil, sprinkle with flour and pour out half the dough.

We lay out the prepared Chanterelle filling with onions and spices and pour the second half of the dough onto it. Place in a preheated oven and bake mushroom pie 35-40 minutes at 170 C. You can make any filling to your taste.

Potato pies with chanterelles

Prepare mashed potatoes using the water in which the potatoes were boiled, add flour to form a viscous dough.

For the filling, wash and cook in salted water with spices chanterelles, drain in a colander, chop and fry with chopped onions in vegetable oil. With wet hands, divide the dough into balls, make flat cakes out of them, put the filling on them, pinch the edges. Fry the pies on both sides in vegetable oil. The filling can also be made from fried cabbage with garlic.

For the dough: 10 potatoes, 4-5 tbsp. flour, salt.

For the filling:
boiled chanterelles, 2 onions, vegetable oil, dill, parsley, salt. Can be served with pesto sauce.

Can be baked in the oven.

Broccoli with chanterelles

Place the broccoli, disassembled into florets, into boiling water and cook for a couple of minutes. Fresh chopped mushrooms chanterelles cook in a small amount of water directly in a frying pan, let the water boil, then add spices: ground dill seeds, coriander, black and allspice, sliced onions and fry the mushrooms in vegetable oil. Add boiled broccoli florets and simmer for another 5-10 minutes in a frying pan with mushrooms and spices. Can be served with soy sauce, with pesto sauce.

Pepper - 4 pcs., butter- 100 g, Chanterelle mushrooms- 200 g, Onions - 2 pcs., parsley, celery, dill.

Fry mushrooms with onions, add parsley, celery, dill, salt, coriander, dill seeds and pepper to taste. Remove the seeds from the peppers by first cutting off the stem. Place mushroom filling in the middle of each pepper, place in a saucepan, add a little water. Simmer until done. Fill pepper, stuffed with mushrooms sauce made from fried vegetables: onions and grated carrots with the addition of a spoonful of flour, diluted with water. Spices are added to taste.

Chanterelles stewed in sour cream sauce

Wash chanterelle mushrooms in cold water, cut into thin slices lengthwise; put in a frying pan big piece butter, mushrooms, and lightly fry them, then add finely chopped onion and fry it all, then add a little water and simmer the chanterelles for 20 minutes under the lid. While everything is stewing, dilute 2 tbsp. flour cold water and there 2 tbsp. sour cream, add it all to the mushrooms and simmer the chanterelles for another 3 minutes. Chanterelles stewed in sour cream sauce served to mashed potatoes, pasta, beans or boiled rice.

Chanterelles baked with onions in a pot

500 g chanterelles,
1-2 onions,
1 tbsp. spoon of butter,
1/2 cup sour cream,
salt, spices to taste.
Rub the inner walls of the pot with garlic, put pieces of butter on the bottom, fresh mushrooms, coarsely chopped and mixed with chopped onions, pour sour cream on top. Mushrooms with onions in a pot sprinkle with herbs and bake in a well-heated oven.

Pizza with chanterelles

Yeast dough 140
Chanterelles 270
Fresh tomatoes 10
Mayonnaise/sour cream
Onions, Cheese, Olive oil, Greens

Chanterelles are fried with onions. The dough is rolled into a flat cake and baked. Place chanterelles with onions, sliced ​​​​tomatoes, chopped dill and parsley on the baked flatbread, pour over sour cream, mayonnaise and sprinkle with grated cheese. Pizza with mushrooms bake for 5-7 minutes. at a temperature of 200.

Chanterelles baked in sour cream.

250 g chanterelle mushrooms
2 medium onions
2 tablespoons sour cream
salt to taste
10 pcs potatoes

Wash the mushrooms, cut them into small pieces, and fry them in butter (10 minutes). Then add the chopped onion, stir and simmer the chanterelles for another 10 minutes. Add sour cream. Place the chopped potatoes in a pot, lay out the mushrooms, and cover with potatoes on top. Add mushroom broth. Bake in the oven for 40-50 minutes until the potatoes are ready.

Noodles with chanterelle mushrooms

noodles - 250-300 g.
onions - 1-2 pcs.
sweet pepper - 1-2 pcs.

Hot sandwiches with chanterelle mushrooms and cheese:

fresh buns with sesame seeds - 2 pieces;
fresh mushrooms Chanterelles- 100 g;
tomato, cucumber, onion - 1 pc.
hard cheese - 100 g;
herbs, salt, pepper, olive or vegetable oil.
Cooking time - 15-20 minutes.

Preparation:
1. We start by chopping the onions and mushrooms. By the way, instead of fresh mushrooms You can use small canned champignons or honey mushrooms. Then, of course, there is no need to cut them.
2. Heat the oil in a frying pan, add the chopped onion, saute it a little, and then add the mushrooms. If we use marinated mushrooms, then you can skip this step or fry one onion. It's just the way you like it - mushrooms chanterelles with or without onions.
3. While the mushrooms and onions are fried in oil, prepare the buns. To do this, you need to cut them in half and press the core inward a little.
4. Mushrooms Chanterelles Fry with onion, stirring from time to time, until half cooked. In time it is 7-10 minutes. Yes, and don't forget to add salt and pepper to taste.
5. Then put thinly sliced ​​cucumber, tomato and salt into the buns. Then place fried mushrooms and onions on top.
6. Sprinkle the sandwiches with grated cheese and place in an oven preheated to 200 degrees. For 7-10 minutes.
7.When the timer rings, having measured the allotted time, take out the sandwiches, put them on a plate and decorate with chopped herbs.

Julienne

First you need to prepare the sauce. Flour is sautéed with butter, placed in boiled sour cream, stirred, added salt and pepper (to taste) and cooked for 3-5 minutes. Then they take the chanterelles, cut them, cook until done, put them in a pot, pour the sauce over them and put them in the oven for min. for 5-8. (until a light brown crust appears). Sprinkle with fresh herbs.

Champignon and cheese julienne

Prepared Chanterelles cut into slices and fried in butter. Add wheat flour fried in butter. Mix well. Place in cocotte makers and fill with a mixture of sour cream, lemon juice and salt. Sprinkle with finely chopped parsley. Sprinkle grated hard cheese on top. Bake in the oven. The dish is served hot, in the same cocotte makers, placed on plates. Chanterelles 400-500 g, butter 80-100 g, wheat flour 1 tbsp. spoon, sour cream 6-8 table. spoons, cheese 120-150 g, lemon juice, salt.

Pizza recipe with chanterelles

Prepare the dough: 2 cups flour, 200 g drain. butter, 200 g sour cream. This is what we use to knead unleavened dough.

Filling: Mushrooms clean, wash and cook, chop finely and fry in oil. Then salt and add the rest of the spices to taste, chopped onions and sour cream, simmer until cooked. Then roll out the dough, transfer it to a baking sheet, grease it with yolk and lay it out Chanterelles. We bake in the oven.

Instead of mushrooms, you can use other fillings. For example, with eggplants, tomatoes, cheese and onions, etc.

Pizza with Chanterelles and Cabbage

Dough: 1 tbsp. water (preferably milk), 20 g yeast, 1 tbsp sugar. Mix all this and leave for fermentation. Add 2 tbsp. flour, salt, 100 g melted margarine, 1 beaten egg. Place the dough in a warm place for 1.5-2 hours.
Filling: fry onions (rings) and cabbage (straws) with Chanterelles, cheese (grate), sweet pepper (diced), tomatoes (sliced), 3 tbsp. mayonnaise, 2-3 eggs, 2-3 tbsp vegetable oil.
Sprinkle a baking sheet with flour. Roll out the dough and place some of the tomatoes in one layer, cabbage and mushrooms with onions, peppers, the rest of the tomatoes, mayonnaise, cheese. Leave for 15-20 minutes. into the oven.

Pickled Chanterelles or others

In order for the mushrooms to be light and beautiful, you need to buy young, or even better, very small mushrooms. Recipe for 0.5 kilograms Chanterelle

Mushrooms Chanterelles or other mushrooms - 0.5 kg
garlic - 4-5 cloves
salt - 1 tbsp.
sugar - 1 tsp.
lemon juice - 4 tbsp.
water - 200-250 ml
bay leaf
allspice - 3-4 pcs
black peppercorns - 8-10 pcs.
1 tsp vegetable oil

Cooking method:

Chanterelles peel, wash, cut large ones. Crush the garlic.
Place mushrooms, garlic, vegetable oil, bay leaf, pepper, salt, sugar and water in a saucepan. Everything except lemon juice.
Place a saucepan with closed lid on medium heat, let it boil, reduce the heat to low, and keep it for another 5 minutes. Remove the pan from the heat, add lemon juice, cover with a lid, and place in a cool place for 3-4 hours.
Pickled Chanterelles ready! Season them with vegetable oil, sprinkle with chopped onions, and enjoy a wonderful snack.
Keep these Chanterelles need in the marinade in which they were prepared, be sure to refrigerate. Without sterilization, the product can be stored for several days. If you want to store longer, you need to carry out the entire sterilization procedure. This recipe can also be used to marinate other mushrooms: honey mushrooms, oyster mushrooms, porcini mushrooms, and boletus mushrooms. Preparations for the winter.

Marinated mushrooms, Chanterelles

Ingredients: champignons - 1 kg; water - 1.5 l.; vinegar 9% - 8 tbsp. l.; granulated sugar- 2 tbsp. l.; salt - 1.5 tbsp. l.; cloves - 1 pc.; black pepper - 1 tsp; allspice peas - 1 tsp; cinnamon - small piece; ground coriander- 1 tsp;
Cooking method:
Chanterelles wash thoroughly. Pour water into a saucepan and bring to a boil, add vinegar, salt, sugar and all the spices, put Chanterelles. Bring to a boil again, cover the pan with a lid, and cook for 2-3 minutes. Remove the pan from the stove. Chanterelles leave in the marinade and refrigerate for a couple of days. Serve Chanterelles with onions and vegetable oil.

Beans with Chanterelles

Fry in vegetable oil already boiled mushrooms and onions, add grated carrots. When the carrots are ready, add beans, herbs, spices, salt and simmer over very low heat until tender. 5 minutes before the end, add basil, cloves, pepper, coriander. I like chanterelle mushrooms, honey mushrooms, champignons, forest bells, shiitake.

Stewed vegetables with chanterelles

3-4 stalks of green onions, cabbage, 2 cloves of garlic, 3 tbsp. spoons of greens, some green beans, mushrooms, carrots, sweet peppers. 0.5 cups green peas, tbsp. spoon corn starch, 0.5 cups of water, salt.

Cut the cabbage leaves crosswise. Wash the bean pods. Finely chop the onion and garlic. Chanterelles peel, wash and cut into thin strips, chop the greens. Heat vegetable oil in a large frying pan, gradually, one after another, add garlic to the pan, Chanterelles, peas, cabbage, green onions and stir-fry (the products should remain quite hard), add starch diluted in the cooled broth. Simmer for 5-10 minutes and serve with fluffy rice.

Salad with Chanterelles and Cucumbers

Bunch of lettuce; bunch of green onions, 2 fresh cucumber, 4 hard eggs; 200 grams canned champignons; dill, parsley.

For refueling:
sour cream with mayonnaise 2:1.

Preparation:
Grind the greens, cucumbers, salt and pepper, wait, drain the liquid, add eggs and mushrooms, season.

Salad with beans and chanterelles

Boiled potatoes, sautéed carrots and onions, boiled beans, boiled mushrooms, greens, mayonnaise.

Cut mushrooms and all ingredients except beans into cubes and season with mayonnaise, sprinkle with herbs.

Baked Cauliflower with Chanterelles

Boiled cauliflower is salted, rolled, breaded in the mixture oatmeal and spices (black pepper and everything to your taste: cumin, coriander, paprika, ground dill seeds). In a frying pan, begin to fry the onion in vegetable oil, and when it becomes transparent (half-ready), lay out the cauliflower in an even layer, lay out sliced ​​cabbage on top of them Chanterelles, salt and pour sour cream on top, add chopped garlic and herbs if desired. Cover with a lid and put in the oven. When serving, the dish is sprinkled with fresh cilantro and dill.

Wild or brown rice pilaf with chanterelles.
Lasagna with chanterelles.

Recipes from country weeds

Before cooking, chanterelles must be washed and peeled, cooked for minutes in an enamel bowl with plenty of salted water, skimming off the foam.
As an option, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook the chanterelles on the “baking” mode for 30 minutes.

How to cook chanterelles

How to cook soup with chanterelles

Chanterelle soup recipe
Heat pre-washed and chopped chanterelles in water, change the water when boiling, and cook for minutes. Peel the potatoes, cut into slices, add to a pan of boiling water. Cut the onion into thin half rings, grate coarse grater carrots - and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt, pepper and cook for another minute. Sprinkle with herbs, cover the soup with a lid and leave for minutes. Serve chanterelle soup with sour cream and enjoy!

Recipe for chanterelles in sour cream

Recipe for chanterelle mushrooms in sour cream Wash the chanterelles, dry them, large chanterelles- cut. Finely chop the onion, fry in vegetable oil, add mushrooms, stir and add salt. Fry until the water evaporates and the mushrooms are golden brown (- minutes). Then add sour cream, stir, simmer over low heat under the lid for minutes. Your chanterelle mushrooms in sour cream are ready! .

Salad with boiled chanterelles

Salad recipe with boiled chanterelles and cucumbers
1. Cut the chanterelles into strips.
2. Cut the chicken fillet into approximately 1 cm cubes.
3. Peel and finely chop the onion head.
4. Slice the pickled cucumbers.
3. Add oil and mix well.
4. Place the food in the salad bowl.
5. Immediately before serving, top with sour cream and garnish with herbs.
It is not recommended to add sour cream in advance.

Fkusnofacts

Chanterelle season is from mid-June to October. The peak season is mid-August. Chanterelles grow mainly in mixed or birch forests. They also love sandy soil, open glades or forest edges. These mushrooms always grow in bunches, so they are convenient to collect. They are almost never rotten or wormy.

It is very convenient to transport chanterelles in buckets and baskets, since the mushrooms practically do not wrinkle even under their own heavy weight.

When collecting, it is important not to confuse chanterelles with false - poisonous - mushrooms. You should know that false ones have a rounder cap, bright color and a hollow leg. - If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If in this case the mushrooms are bitter, add a little brown sugar when cooking.

Chanterelles are low in calories and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered heavy food, so mushrooms should be consumed with restrictions.

Average price quick-frozen chanterelles - from 300 rubles/1 kilogram (data for Moscow as of June 2017). When choosing chanterelles, preference should be given forest mushrooms- they have more benefits and are crispier. Grown in artificial conditions chanterelles have less bright colors taste properties and contain less useful substances.

Benefits of chanterelles: B vitamins (the body obtains energy from food), beta-carotene (protection of the immune system), vitamin D (growth, health of bones and teeth), RR (redox processes).

How to pickle chanterelles

How to pickle chanterelles
Sort the chanterelles, remove the rhizomes, peel, wash and cut. Pour water into a saucepan, put on fire, add mushrooms. Cook for 20 minutes after boiling, skimming foam regularly. Add vinegar, salt, sugar, pepper, bay leaf to the mushrooms, nutmeg, cook for another 5 minutes. Place the mushrooms in jars, pour in the marinade and put a clove in each jar. Close the jars with lids, turn them over and wait to cool. Store jars of pickled chanterelles in the refrigerator for 1 year.

How to salt chanterelles

How to cook salted chanterelles
Peel the chanterelles and rinse thoroughly. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and add chanterelles. Add herbs and spices, cook for 15 minutes. Peel the garlic and chop thinly. Place the mushrooms and brine in a bowl, add salt and garlic. Place a weight on top and leave it in cool place for 12 o'clock. Then put the chanterelles into jars and close them. The chanterelles will be completely salted in a month.

Beautiful red-colored mushrooms, which can be found in many forests, are a storehouse of useful substances, and their taste and aroma will not leave even picky gourmets indifferent. Forest beauties can successfully become a component of any dish, however delicious option– properly carried out roasting.

How to fry chanterelles

Mushrooms of this type are famous for their flavor and aromatic qualities and beneficial properties. There are many options for how to prepare chanterelle mushrooms. They can be boiled, added to soup, or formed into a filling product. However, frying is considered the best way cooking, since it fully reveals the characteristics of mushrooms. You can fry it with carrots, onions, meat, potatoes, in mayonnaise or sour cream. Every recipe how to cook fried chanterelles, has its own unique qualities.

How to fry chanterelles in a frying pan

Many housewives are interested in how to fry chanterelle mushrooms, since this method of processing is aromatic and tasty. According to most recipes, you need to place the product in a preheated frying pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if you place them on a hot, dry surface and add fat after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this type cannot be stored for a long time at room temperature, so housewives are forced to immediately cook them or put them in the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms requires preliminary defrosting. Place the ingredients inside a deep container and leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry a little, start cooking them. Remember that they cannot be re-frozen.

Fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety and make it possible to use the dish as an independent dish, as an addition to side dishes, or as a filling for pies. Every cook will be able to choose an interesting, simple technology cooking.

Fried chanterelles with sour cream

1. Cooking time: 45 min.
2. Number of servings: 2-3 persons.
3. Calorie content of the dish: 107 kcal.
4. Purpose: for lunch/dinner.
5. Cuisine: Russian.

Preparing chanterelles fried in sour cream is not difficult even for a novice housewife. Fermented milk product in the composition of the dish gives it tenderness. If you don’t have sour cream in your kitchen, you can prepare the product with cream or milk. To this dish you can add buckwheat porridge or rice cereal, boiled or fried potatoes.

Ingredients:

onion – 1 head;

spices; vegetable oil – 2 tbsp. l.;

mushrooms – 0.5 kg; sour cream – 150 g; green.

Cooking method:

Cut peeled and washed large chanterelles in half, and leave small ones whole. Chop the onion into small cubes, fry it in a frying pan, heated with olive or sunflower oil, until golden brown. Add chanterelles to the vegetable, stir. You need to fry the ingredients until the water evaporates. The mushrooms should become slightly browned. The next step in how to prepare the dish is to add sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Simmer the product for 10 minutes.

Chanterelles fried with onions

1. Cooking time: 30 min.
2. Calorie content of the dish: 63 kcal.
3. Purpose: for lunch/dinner.
4. Cuisine: Russian.
5. Difficulty of preparation: easy.

It’s very nice to come from the forest and cook fried chanterelles with onions. They will be an amazing aromatic and tasty addition to any dish. You can use mushrooms made this way as a snack. Adding onions will help make taste qualities the product is more piquant; you can add flavor using your favorite spices. The simplicity and taste of the dish will delight guests and household members.

Ingredients: onion – 1 head;

salt; chanterelles – 250 g;

ground black pepper;

butter – 40 g.

Method of preparation: Mushrooms must be cleared of debris, washed and cut into several pieces. The onion should be washed, peeled and chopped into small cubes. Melt the butter in a frying pan and fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. Add mushrooms to the prepared onions. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated. After the water has evaporated, add salt and pepper to the dish, stir and cook the mushrooms until golden brown.

Chanterelles fried with potatoes in a frying pan

1. Cooking time: 35 min.
2. Number of servings: 3-4 persons.
3. Calorie content of the dish: 87 kcal.
4. Purpose: for dinner/lunch.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

The recipe with a photo of how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It's better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get tasty and quick dish which is suitable for hearty lunch or dinner.

Ingredients:

vegetable oil - for frying;

onion – 1 head;

chanterelles – 300 g;

potatoes – 0.5 kg;

salt.

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