Chanterelles grow everywhere in the forests of the middle zone. These beautiful orange mushrooms contain many vitamins, amino acids and beneficial trace elements. There are no worms in them, and it is difficult to confuse them with poisonous specimens. This delicious mushrooms, which even novice mushroom pickers can collect almost all summer.

Chanterelles are prepared simply and quickly, and the taste of this dish is excellent. Fried chanterelles can serve as a side dish for meat or be independent. vegetarian dish for lunch or dinner for your family. These mushrooms do not need to be boiled before frying, and the entire cooking process takes about half an hour.

Very simple yet delicious recipe, which has several subtleties.

Ingredients:

• mushrooms - 500 gr.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt;

Cooking:

1. Go through the mushrooms and remove the leaves, moss, needles and roots with the ground.
2. Rinse with running water and leave to completely glass.
3. Chanterelles are very fried, so you do not need to chop finely.
4. In a skillet with vegetable oil, fry the onion, cut into a medium-sized cube.
5. Add the chanterelles and increase the heat to high. There will be a lot of liquid.
6. When all the juice has evaporated, add a small piece of butter to the pan and let the mushrooms brown a little. Don't forget to salt.
7. Remove the skillet from the heat and cover with a lid. Let it brew a little and serve it to the table.

Chanterelles can be served as independent garnish, or as an addition to boiled or fried potatoes.

Ingredients:

• mushrooms - 500 gr.;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt;

Cooking:

1. To make it easier to clean the mushrooms from forest debris and earth, soak them for half an hour in cold water.
2. Rinse thoroughly and cut off the roots.
3. Take two pans. On one, start frying the potatoes, cut into strips, and on the other, fry the onion. Then add mushrooms to the onion and wait until the liquid has completely evaporated.
4. When the potatoes begin to brown, transfer the fried chanterelles with onions to the pan with potatoes and put a piece of butter.
5. Salt and, if desired, pepper your potatoes with mushrooms.

Ingredients:

• mushrooms - 500 gr.;
• sour cream - 100 gr.;
• onion - 1 pc.;
• oil for frying - 50 gr.;
• salt.

Cooking:

1. Soak the chanterelles in water, and cut off the roots with the ground. Remove leaves and bits of moss.
2. Rinse and lightly chop the mushrooms, send them to a pan with a little oil.
3. When about half of the liquid has evaporated, add the finely chopped onion.
4. At the very end, salt and put sour cream in the pan.
5. Stir and leave to brew for a while under the lid.
6. Serve with boiled or fried potatoes. For decoration, you can use finely chopped greens.

Fried chanterelles with sour cream and onions are very fragrant and tasty dish that all your loved ones will love.

If you have harvested a rich harvest of these delicious and beautiful mushrooms, you can prepare fried chanterelles in jars for the winter.

Ingredients:

• mushrooms - 1 kg .;
• onion - 2 pcs.;
• oil for frying - 70 gr.;
• salt;

Cooking:

1. Sort and rinse the mushrooms very carefully. Cut the largest specimens into several pieces.
2. Pour vegetable oil into a heated large frying pan and lay out the chanterelles.
3. It takes about half an hour to simmer them. If all the liquid has evaporated, add a little boiled water.
4. When the mushrooms are almost ready, add the onion, cut into thin half rings, to the chanterelles and fry until golden brown. If you like, add some garlic and ground pepper.
5. Put a piece of butter, salt and mix thoroughly.
6. Transfer the chanterelles to sterilized jars, carefully tamp and add vegetable oil.
7. Seal with lids, let cool and refrigerate.

It is better to use small jars so that when you open it, you can immediately use all the contents. It is not advisable to store opened cans.

Having opened such a blank in the winter, you will undoubtedly delight your family with delicious fried potatoes with mushrooms. You can also stew the contents of a jar of sour cream for several minutes, and surprise guests by serving chanterelles stewed in sour cream with mashed potatoes as a side dish to meat dish for a gala dinner.

How to cook chanterelles

I hope you know that mushrooms should not be given to young children. This can be dangerous for their health, their body has not yet learned to digest such heavy food. What other foods are not desirable for children, read.

But I still want to dwell on my favorite dish with chanterelles- stewed with sour cream and onions.

To prepare this yummy, we need:

chanterelles - 0.5 liters

sour cream - 100 grams (or to taste)

butter - 2-3 tablespoons

onion - 2 pcs

vegetable oil

salt, pepper - to taste

I must say right away that based on such a quantity of starting products, as a result of mushrooms, there will not be so many mushrooms - for dinner for two adults. So it is better to take more mushrooms.

Cooking

When looking for a recipe, I found out that some housewives prefer chanterelles boil, then fry with onions, sour cream, well, as expected. To be honest, I don't understand this way of cooking. Chanterelle and so they lose their taste during heat treatment, and if they are both boiled and fried, there will be completely tasteless food (by the way, if Cook according to my recipe chanterelles have a rich mushroom flavor).

Chanterelles Rinse. Usually a lot of small debris is collected on mushrooms. So the best way to clean them will be like this - pour water and leave for a while so that this very garbage comes off. Mix. Sand and mud and other heavy debris will sink, and chanterelles will come up.

We go over them. Large mushrooms cut into not quite small pieces. As agreed, we will not boil the mushrooms.

Let's take onions. Peel the onion, chop. How to cut it - rings, half rings, cubes, straws - I will not command. I doubt that the taste of the dish will change much from this) I used to always add raw onions to mushrooms and fry them together. However, if you fry the onion separately, it turns out tastier (by the way, it is also advised to fry the onion separately when cooking fried potatoes with onion). fry on vegetable oil until half cooked, so that it acquires a slightly transparent color.

And now - secret secret! Chanterelles Let's fry in butter. It is thanks to butter that mushrooms acquire a very pleasant taste (more precisely, they do not lose their own). We put a piece of butter on a preheated pan, pour the chopped chanterelles. You don't need to add water. It is natural that chanterelles they let her go. We will simmer the mushrooms until the water evaporates, plus a little more so that the mushrooms begin to dry out.

Then add our pre-fried onion, salt and pepper. Spread sour cream. Stir and simmer for another 10-15 minutes.

And towards the end cooking before enjoying appetizing dish, sprinkle chanterelles with sour cream fresh herbs! And also enjoy the pleasant aroma of the mushroom forest in the kitchen!

This aromatic dish is a perfect side dish. boiled potatoes(well, basically, what else to offer!)

Note for those who are used to boiling mushrooms before frying: I want to note that they do not require mandatory boiling, as do chanterelles, porcini mushrooms, mushrooms, champignons, morels, umbrella mushrooms, ringed caps, russula and rows. Of course, long heat treatment mushrooms will not harm the human body. However, the the nutritional value cooked food, its taste will deteriorate and the aroma will weaken. In addition, some of these mushrooms become slimy after boiling.

Chanterelles are bright red mushrooms that are very similar to the muzzle of a real fox. Like any mushrooms, chanterelles contain a lot of protein and trace elements necessary for humans. In terms of vitamin A content, chanterelles surpass even 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 - do not pass by and be sure to cook these unusual mushrooms. Most often, chanterelles are fried, so here are details on how to prepare them for frying, as well as several more recipe options with chanterelles and interesting information that chanterelles can and should be consumed raw for treatment.

How to be treated with chanterelles

Unfortunately, during heat treatment (above 40-50°C) and cold salting chinomannose is destroyed. So for treatment, chanterelles should be consumed only raw or in the form of a dry powder.

Dry chanterelle powder use daily 1-2 teaspoons, washed down with warm boiled water one hour before meals for two months.

Fresh washed mushrooms are consumed on an empty stomach 1 hour before a meal, 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, metabolism will especially improve, blood pressure and heart rate will normalize, the skin will acquire a healthy, youthful appearance and color.

Can cook tincture of chanterelles: 2 tbsp. l. crushed fresh mushrooms or 3 tsp. dry with a top, 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 always consult with your doctor. Mushrooms are a very powerful tool, you need to use them 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 are very fond of cooking in butter (or ghee) butter, but in fasting it can be replaced with vegetable oil.

Step by step photo recipe:

Unlike greenhouse champignons, Forest mushrooms very sticky, 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 what 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 pre-boil them for 10-15 minutes in salted water.

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

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 cooked from fried chanterelles

Risotto with chanterelles we cook by analogy with this recipe

fried mushrooms go well with cereals, look

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

All recipes are time-tested and visitors to the Mom's Stove website.

Bon Appetit!

Fried chanterelles. Short recipe.

You will need:

• chanterelles 500 gr
• onion 1-2 pcs
• butter 100 gr (or ghee)
• 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 what 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 pre-boil them for 10-15 minutes in salted water.
After cooking, put the mushrooms in a colander to drain the water.
Chop the onion and fry it in butter until soft.
Add 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.

In contact with

They talk quite a lot. Recipes often tell you how to save them. beneficial features chanterelles while cooking. But the fact is that they have very thin taste qualities which are easy to lose if cooked incorrectly. Today I will tell you how to fry delicious chanterelles with onions and carrots, retaining the beneficial properties and aroma of these wonderful mushrooms.

How to fry chanterelles with onions: ingredients

• chanterelles (mushrooms are very fried, so you count so that the raw ones are enough for a full pan or even a little with a slide);
• butter 9-12 tbsp. spoons depending on the size of the pan;
• onion (one medium onion);
• carrots (one medium carrot);
• salt (to taste);
• ground black pepper (to taste).

Cooking delicious chanterelles with onions

First, let's prepare the chanterelles.
In cleaning, these mushrooms are probably the easiest. We remove the forest rubbish from them dry and rinse a little in running water. Water is better not to abuse. Chanterelles absorb it easily, and then you have to wait a long time for them to dry. Put the washed mushrooms on a paper towel and let them dry. Depending on the humidity of the mushrooms themselves, calculate the time from about half an hour to several hours. Chanterelles at the end of drying should be dry and pleasant to the touch.

While the mushrooms are drying, you can prepare the vegetables. Onion cut into half rings. To make the rings strong and not break during cooking, I recommend cutting them not across the fibers, but along, as shown in the picture.

Then three carrots on a grater. Best on medium. So that after frying, the carrots turn out to be tender, but not soft.

Melt the butter in a frying pan (3-4 tablespoons),

fry onions and carrots until soft and a pleasant golden color.

Then put the prepared vegetables on a plate.

Now let's get to the foxes. We cut the mushrooms, taking into account the fact that they are very fried. Just divide each mushroom into several parts.

In a frying pan, melt the butter again (3-4 tablespoons) and pour the mushrooms into it. We stir occasionally.

Mushrooms will begin to release water. When all the mushrooms "let juice" pour the resulting liquid into the dishes. We'll need it for the sauce.

Then add the remaining butter to the pan again and fry the mushrooms for another 15 minutes.

When they are almost ready, salt them, add black ground pepper, close the lid and remove from the burner for another 10 minutes.

After the chanterelles are infused, mix them with onions and carrots. The dish is ready. You can appreciate the taste and aroma of these wonderful mushrooms.

Serve chanterelles hot with garnish. Pour the side dish with the sauce that we poured from the pan. I chose rice - it emphasizes well and does not interrupt the taste of mushrooms.

This recipe is also good because chanterelles fried in this way can be frozen, and in winter you can simply warm them up with butter. This will be a delicious dish that will remind you of summer with its aroma.

Any person who has wondered about that knows that before frying them with onions, you need to boil them. Due to the fact that forest delicacies are extremely sensitive to the environment and absorb bacteria and microbes, their steam treatment is a must. Do you need to boil chanterelles before frying? This question is fair, since there are some types that are not necessary to cook, since prolonged heat treatment affects the taste.

Our answer to this question will be ambiguous. This is due to the fact that steam treatment for such mushrooms, boletus and chanterelles is not necessary. However, if you are afraid of poisoning and are determined to boil them all the same, then you will not bring significant harm to them. The only thing that can suffer as a result of heat treatment is taste and appearance mushrooms. Therefore, if you still plan to hold them on fire in boiling water beforehand, then do it for a short time. Do you need to boil chanterelles before frying? Also, when making a decision, you need to take into account the condition of the mushrooms. You only need to boil them fresh but neither dried nor frozen. Carefully inspect the mushrooms and wash them thoroughly. If the forest delicacies are clean, whole, then cooking can be safely abandoned. But if mushrooms with barrels,

damaged, have stains that cannot be washed, it is still better to subject them to heat treatment. How to cook them correctly?

Already 20 minutes after the water in the pot with mushrooms boiled, the fire can be safely turned off. This time is enough to kill all harmful microorganisms in the product. It is advisable to soak the chanterelles in water for at least half an hour before cooking, and then start cooking. By the way, if you are afraid that the mushrooms will be bitter, at the time of soaking, the liquid can be replaced with milk. The taste after cooking will be creamy, soft and completely without bitterness.

chanterelles?

To begin with, rinse them thoroughly and remove with a knife all the places that could not be washed off. Next, place the mushrooms in a saucepan and cover with water or milk for 30 minutes to 90 minutes. Drain off the liquid after a while. Pour into saucepan

Twice as much water as mushrooms in a container. Put on fire, after adding the onion head (if it turns blue during cooking, this means that one of the Bay leaf, and 20 minutes after boiling, your chanterelles will be ready. If the mushrooms are later used in another dish or fried, then salting them during cooking is not necessary. Otherwise, add a pinch of salt in the pan before steaming. Be sure to remove the foam from the surface of the water during the preparation of chanterelles. After the mushrooms have been boiled, turn them over in a colander and rinse under cold water.

So, now you know if you need to boil chanterelles before frying. When deciding to process mushrooms, carefully evaluate their condition.