Chanterelles are one of the most sought after mushrooms. Many people like them. After all, such gifts of the forest are distinguished by their versatility. They are amenable to all types of heat treatment. They can be boiled, dried and blanched. The most delicious dish is fried chanterelles. Any experienced housewife knows the recipes for preparing such a snack. After all, rarely does anyone refuse such a delicacy. It cooks very quickly. At the same time, mushrooms have a delicate taste. It is worth noting that they go well with a variety of side dishes. So, how to cook chanterelles (mushrooms)? We will consider the recipe, in which fried chanterelles are the main component, below.

Ingredients

To prepare this dish you will need:

1. 500 grams of mushrooms.
2. Onion head.
3. Three tablespoons of vegetable oil.
4. Pepper and salt.

How to cook

Fried chanterelles, the recipe for which is very simple, are easy to prepare. To begin with, you should carefully sort the mushrooms and soak them in water for 30 minutes. This will remove sand, soil and needles from them. After this, the mushrooms should be washed in several waters. The product must be placed in a saucepan and, covered with cold water, cooked until fully cooked. If there are only a few mushrooms, then it takes about 10 minutes to cook them after boiling. Boiled chanterelles should be drained in a colander. This will remove excess liquid.

To make the fried chanterelles, the recipe for which is given above, tasty, it is better to fry them in vegetable oil. The onion head should be peeled and finely chopped in advance. Pour a little vegetable oil into the frying pan and add the chopped vegetable. When the onion becomes almost golden brown, place the boiled mushrooms in the frying pan. Pepper and salt should also be added here. You need to fry the mushrooms for another 7 minutes. The dish should be sprinkled with herbs before serving. That's all. You can serve ready-made delicious chanterelles (mushrooms).

Recipe: fried chanterelles with homemade sour cream

This dish takes a little time to prepare. If possible, it is better to collect mushrooms yourself, wandering through the autumn forest with a basket. If you don’t have time for this, you can purchase them in the store. But the sour cream should be of very good quality. It is better, of course, to use homemade one. To prepare you will need:

1. Mushrooms.
2. Young potatoes.
3. Bulb onions.
4. Sour cream.
5. Vegetable oil.
6. Salt and pepper.
7. Parsley and dill.

Cooking process

What could be better than chanterelles fried in sour cream. The recipe for this dish does not require any special skills or costs. First, you need to wash the mushrooms, preferably under running water, and then chop them, but not very finely.

New potatoes need to be washed well. If necessary, the tubers can be cleaned. Potatoes should be placed in slightly salted water and cooked until fully cooked. After this, you should drain the water, leaving only a cup of liquid.

Onions need to be peeled and cut. The vegetable should be fried in vegetable oil in a deep frying pan. When the onion turns golden, add chanterelles to it. There is no need to boil the mushrooms before frying.

When the liquid from the dish has evaporated, you need to further blanch the food for 15 minutes. Now everything needs to be salted to taste.

Fried chanterelles, the recipe for which even an inexperienced housewife can master, need to be mixed with sour cream. The dish needs to be blanched for another 10 minutes. During this, the chanterelles must be stirred periodically. Prepared mushrooms should be combined with boiled potatoes.

In fried chanterelles with sour cream, the recipe for which can be used every day, if necessary, you can add potato broth, as well as chopped parsley and dill. All ingredients should be mixed well and then served.

Chanterelles are healthy mushrooms that contain a large amount of antioxidants. In addition, this product is very nutritious and tasty.

Chanterelles in oil

These mushrooms have a red color, which charges with positivity during the cold season. Is it possible to cook fried chanterelles for the winter? Recipes for these mushrooms usually involve pickling them or freezing them. But you can roll up chanterelles fried in oil. To prepare you will need:

1. Mushrooms.
2. Salt and pepper - to taste.
3. Ghee butter.

Step-by-step preparation

Chanterelles need to be soaked in cold water, preferably for several hours. After this, the mushrooms should be thoroughly washed to remove all dirt and butcher's broom. Prepared chanterelles should be cut into pieces and placed in a deep saucepan. You need to cook the mushrooms for about 10 minutes. After the water boils, you need to reduce the heat and skim off the foam.

Place the finished chanterelles in a colander and rinse. Place a large frying pan on the fire and heat the oil in it. It is best to use butter. If you cook with vegetable oil, the dish will have a less rich taste.

Place the chanterelles into the heated oil. You need to fry the mushrooms over low heat, always covered, for about 30 minutes. If necessary, turn the chanterelles over. At this stage, the dish should be peppered and salted. Fried chanterelles for the winter, recipes for which are popular in Russian cuisine, are almost ready. At the end, you need to open the lid so that the excess liquid evaporates.

While the mushrooms are cooking, it is worth preparing the jars and lids. They need to be sterilized. Place the fried mushrooms in the prepared containers and compact them tightly. Pour oil from the frying pan on top of the chanterelles. It should cover the mushrooms by about a centimeter. The jars should be carefully rolled up. Fried chanterelles are ready. The recipe can be slightly modified and vegetable oil used for cooking. At the end, such a dish is poured with boiled fat.

Fried frozen chanterelles

Chanterelles can be fried even frozen. In this case, the mushrooms turn out very tasty. To prepare you will need:

1. Bulb onions.
2. Greens, vegetable oil.
3. Mushrooms.

How to fry frozen chanterelles

First, the mushrooms need to be thoroughly washed. Place the frying pan on the fire and pour a little vegetable oil into it. When it heats up, you need to pour the washed mushrooms into the container and simmer them until the liquid has evaporated.

After this, you need to pour more vegetable oil into the dish and add salt. The onion must be peeled and cut into half rings. It is better to chop the greens finely. The prepared ingredients should be added to the pan with the mushrooms. You still need to fry for a few minutes.

After this, you need to remove the pan from the heat. Ready mushrooms should cool completely. Fried chanterelles must be placed in packaging bags and placed in the freezer for further freezing.

In winter, just put the mushrooms in a heated frying pan. These mushrooms cook very quickly. In this form, the product can be added to stews or soups.

Finally

Today, every housewife is trying to prepare for winter by making all kinds of seams. Not only vegetables, berries and fruits are processed, but also mushrooms. However, not everyone knows that you can prepare a very tasty preparation from chanterelles without marinating them. Everyone is used to seeing crispy mushrooms. But chanterelles fried in sour cream turn out to be very tasty. Recipes for preparations are different. There are also those where chanterelles need to be fried before rolling or freezing. In winter, just open a jar of these mushrooms and make them with potatoes. It turns out very tasty.

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, but the most delicious option is properly roasted.

How to fry chanterelles

Mushrooms of this type are famous for their flavor and aroma 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 cooking method, as it fully reveals the characteristics of the mushrooms. You can fry it with carrots, onions, meat, potatoes, in mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

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 heated 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.

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. 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 cooking technology.

With sour cream

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

Preparing chanterelles fried in sour cream is not difficult even for a novice housewife. The fermented milk product in 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 or rice porridge, boiled or fried potatoes as a side dish.

Ingredients:

• onion – 1 head;
• spices;
• vegetable oil – 2 tbsp. l.;
• mushrooms – 0.5 kg;
• sour cream – 150 g;
• greenery.

Cooking method:

1. Cut peeled and washed large chanterelles in half, and leave small ones whole.
2. Chop the onion into small cubes, fry it in a frying pan heated with olive or sunflower oil until golden brown.
3. Add chanterelles to the vegetable, stir. You need to fry the ingredients until the water evaporates. The mushrooms should become slightly browned.
4. 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.

With onion

• Cooking time: 30 min.
• Calorie content of the dish: 63 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Russian.
• 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 the product taste 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.

Cooking method:

1. Mushrooms must be cleared of debris, washed and cut into several pieces.
2. The onion should be washed, peeled and chopped into small cubes.
3. 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.
4. 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.
5. After the water has evaporated, add salt and pepper to the dish, stir and cook the mushrooms until golden brown.

With potatoes in a frying pan

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

The recipe with photos on how to cook mushrooms 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 a tasty and quick dish that is suitable for a hearty lunch or dinner.

Ingredients:

• onion – 1 head;
• chanterelles – 300 g;
• potatoes – 0.5 kg;
• salt.

Cooking method:

1. Place the prepared mushrooms in a frying pan with vegetable oil. Fry until golden brown and all liquid has disappeared.
2. Add chopped onions and fry until tender.
3. Place the potatoes in a separate frying pan, which should first be cut into cubes, salt the component to taste.
4. Combine both parts of the dish and stir. If you wish, you can make the product with cheese. Rub it over the still hot potato-mushroom mixture.

For the winter

• Cooking time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for fried chanterelles for the winter will appeal to those who like to collect and eat them. This snack can be preserved for a long time to please yourself with the taste of your favorite mushrooms during the cold season. Cooking chanterelles is simple. To preserve them, you don't need many ingredients or a special marinade. You can use preserved mushrooms as a component of other dishes or separately.

Ingredients:

• onion heads – 2 pcs.;
• chanterelles – 500 g;
• vegetable oil - for frying;
• butter - to taste.

Cooking method:

1. Prepared mushrooms should be placed in a saucepan with water, brought to a boil, and cooked until tender.
2. Fry the boiled ingredients in a frying pan using vegetable oil until they are browned on all sides.
3. In a separate bowl, fry the chopped onion until golden brown.
4. Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish.
5. The next step in how to cook fried is to put the food in a jar for storage. Pour a small part of the oil inside the sterilized vessel and place the mushrooms and onions. Then, continue alternating layers.
6. Close the resulting workpiece with a lid, cool and store in the refrigerator or other cool place.

In sour cream with onions

• Cooking time: 25 min.
• Number of servings: 3 persons.
• Calorie content of the dish: 85 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Mushrooms compete with meat in terms of nutritional value; in combination with onions and sour cream, you also get a delicate and deep piquant taste at the same time. This interaction is used in many dishes and is considered classic. Try fried with onions in sour cream. The product can be consumed on its own or added as a side dish.

Ingredients:

• sour cream – 4 tbsp. l.;
• ground black pepper;
• dried dill – 1 tbsp. l.;
• mushrooms – 300 g;
• butter – 1 tbsp. l.;
• onions – 0.2 kg;
• salt.

Cooking method:

1. Take the onions and peel them. Then, the vegetables need to be cut into half rings and placed in a frying pan heated with vegetable oil and butter. Fry the onion for 10 minutes, stirring frequently.
2. Boil the mushrooms for 20 minutes, drain the water. Place the prepared chanterelles in a frying pan with the onion slices, turn the heat to high, and fry for about 3 minutes. stirring.
3. Spoon dill, salt, pepper and sour cream (you can cook with mayonnaise), cover with a lid, and leave to simmer for a couple of minutes.

With meat

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fried chanterelles with meat are an excellent option for a hearty, tasty lunch or dinner. The combination of these products with vegetables turns out juicy and aromatic. It is recommended to use mashed potatoes as a side dish - it will add tenderness and softness to the dish. Sauce with sour cream will help add juiciness. The side dish with gravy will appeal to adults, children and guests.

Ingredients:

• carrots – 1 pc.;
• meat (chicken, pork, beef) – 0.6 kg;
• salt;
• dill;
• vegetable oil - for frying;
• sour cream – 200 g;
• mushrooms – 500 g;
• black pepper;
• onion - 2 heads.

Cooking method:

1. Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
2. Cut the onion heads into large cubes and fry until transparent.
3. Grate the carrots, cut large mushrooms into pieces. Place the ingredients in the onion, cook until all the liquid has come out, add sour cream, previously diluted with half a glass of water.
4. Add the mixture to the meat and simmer together for about 15 minutes.

To make fried chanterelles tasty and juicy, consider the following rules:

• Mushrooms of this type go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic and onion.
• better on a dry surface, then add a little vegetable oil.
• The best way to store chanterelles is freezing.
• There is no need to boil the ingredient before frying (unless the recipe states otherwise).
• You will get an excellent combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
• Add sour cream sauce at the final stage of cooking.
• can be used as a filling for baked goods.

Video

The whole procedure takes no more than half an hour: first of all, wash and chop the chanterelles, leaving the small ones whole. To be safe, cook the chanterelles before frying them - if you did not collect them yourself, but bought them second-hand.
Place the mushrooms in a heated frying pan with oil, you can add onions and herbs. Fry over high heat in an open frying pan, remembering to stir.

How to simply fry chanterelles

Fresh chanterelles clear the soil, cut off the roots, wash and dry slightly. Boil in water for 10 minutes and place in a colander. Heat a frying pan, pour in oil (or melt butter), fry for 15 minutes, stirring regularly.

Frying frozen chanterelles does not require defrosting or cleaning: place the mushrooms in a heated frying pan with melted butter or vegetable oil and fry for 10-15 minutes. Ready fried chanterelles are golden brown and slightly crunchy to the bite.

How to fry chanterelles with onions

Products Chanterelles - 1 kilogram
Onion - one large head
Vegetable oil (olive, corn, sunflower) - 3 tablespoons

How to fry chanterelles with onions
Wash the chanterelles, peel them, cut each chanterelle into 4 pieces.
Peel the onion and cut into half rings.
Heat a frying pan, pour oil into the frying pan.
Place the onion in the frying pan.
Fry the onion for 5 minutes over medium heat, stirring.
Place the chanterelles on the onion.
Fry the chanterelles for 15 minutes over medium heat, stirring.

How to fry chanterelles with potatoes

Frying products
Potatoes - 1 kilogram
Fresh chanterelles - half a kilo
Onion - 1 large head
Garlic - 3 cloves
Sour cream - 3 tablespoons
Dill - half a bunch
Vegetable (sunflower, corn or olive) oil - 3 tablespoons
Salt, pepper - to taste

How to fry chanterelles with potatoes and sour cream
Wash the chanterelles thoroughly and cut them. Peel the potatoes and cut into strips. Peel the onion and garlic and chop finely.
Place the frying pan on the fire, add oil, add onion and garlic, fry for 3 minutes. Then add the chanterelles and simmer for 5 minutes. Add potatoes to the chanterelles, fry for another 15 minutes, stirring, over medium heat without a lid. Add salt, pepper, sprinkle with dill and fry for another 10 minutes.
Serve the finished potatoes with chanterelles with sour cream.

If chanterelles are bitter
Chanterelles become bitter from long-term storage or improper (slow) freezing. In order to remove the bitter taste of chanterelles, you can sprinkle them with vinegar and rinse them before cooking. If the chanterelles were frozen later than 2 hours after collection, it is better to boil them before frying.

How to fry chanterelles for the winter

Products
Chanterelles - 1 kilogram
Vegetable oil - 250 milliliters
Bay leaf - 3 pieces
Salt - 40 grams
4 half-liter jars with iron (or plastic) screw caps

Food preparation
Peel and rinse 1 kilogram of chanterelles with cold water, then place in a colander and wait for the water to drain, after which cut the mushrooms into small pieces.

Cooking fried chanterelles for the winter
Place the chopped chanterelles in a saucepan and add cold water so that the mushrooms are completely covered with water. Cook the chanterelles for 15 minutes after boiling and drain the water.
Pour 250 grams of vegetable oil into a heated frying pan, add boiled mushrooms, add 40 grams of salt and 3 bay leaves. Fry the chanterelles for 30 minutes, uncovered, over medium heat to evaporate excess moisture. Cover the fried chanterelles with a lid.

Laying chanterelles for the winter
Rinse 4 half-liter jars without lids thoroughly with baking soda or detergent and rinse with boiling water. Boil the iron lids in water for 5 minutes.
Rinse the plastic lids well and pour boiling water over them. Place the fried chanterelles tightly into the prepared warm jars, leaving the jars 3 centimeters empty at the top. Pour the vegetable oil remaining after frying over the mushrooms so that the layer of oil covers the layer of mushrooms by 1 centimeter.
If there is not enough oil, you need to pour a new portion of vegetable oil into the pan and boil.
Pour water into a basin (a layer of water 4 centimeters high) and boil. Place jars of chanterelles without lids into boiling water and sterilize over low heat for 40 minutes.
Then close the jars tightly with iron (or plastic) lids. Turn the jars with chanterelles upside down, wrap them in a warm blanket, and leave to cool. Store prepared chanterelles in a cool, dark place for six months. Store an open jar of chanterelles in the refrigerator for 3-4 days.

Chanterelles are fairly well-known mushrooms that even children know well. When these little red gifts of the forest end up in the kitchen, the housewife faces only one question: how best to cook them? The uniqueness of these mushrooms is that they are good in any form. But the tastiest thing is chanterelles fried with onions.

Basic option

There are many ways in which you can make a real culinary miracle from mushrooms. It all depends on what kind of product you are dealing with. Chanterelles are simply unique in this regard. You can do whatever you want with them: cook soup, add to pancake filling, freeze or dry for future use.

But it’s best to cook chanterelles fried with onions. Moreover, this requires only 4 ingredients: a little salt per kilogram of fresh mushrooms, a couple of onions and oil.

Cooking fried chanterelles with onions is not at all difficult:

1. First, you need to rinse them thoroughly, and then place them in a colander to drain off excess water.
2. During this time, you need to have time to peel and cut the onion. Everyone does it differently. Some people like small pieces, while others like half rings.
3. Next, you need to put a frying pan on the fire and put a little oil on it. It is better if it is creamy, but it can also be vegetable. Some people use a mixture of both.
4. Then pour the onion into the hot oil and sauté it a little.
5. Cut the prepared mushrooms into large pieces and then add them to the pan. Fried chanterelles with onions do not cook right away. First they have to let out the juice. At this point, you need to reduce the heat a little and continue the process until the liquid evaporates.
6. After this, the mushrooms need to be salted, covered with a lid and removed from the stove.

Before serving, fried chanterelles with onions should stand for 10 minutes. This is necessary to ensure that all components of the dish are well saturated with each other.

Tenderness in every spoon

There are many more options for how to cook fried chanterelles. Using additional components, you can change the familiar taste of mushrooms almost beyond recognition. For example, fry them with sour cream. Here, too, you don’t have to make much effort.

First you need to prepare the ingredients. In this case: for 3 liters of chanterelles you need to take only 0.4 kilograms of sour cream, 3-4 tablespoons of butter and table salt.

Cooking:

1. First of all, you need to sort out the mushrooms, and then wash and chop them the way you like best.
2. After this, heat a frying pan, pour a spoonful of oil onto it and add the mushrooms. At this stage, you need to remove as much moisture as possible from them.
3. When there is no liquid left, add more oil and lightly fry the mushrooms.
4. Then add sour cream and mix the products. Ten minutes will be enough to simmer.
5. Salt should be added to taste at the very end.

That's the whole secret of how to cook fried chanterelles with sour cream.

Mushrooms with garnish

Mushrooms can be cooked either separately or together with other products. In this case, the dish turns out to be complete and the issue with the side dish is immediately resolved. As an addition, you can use anything: pasta, cereals and even dough. What is the best way to make mushrooms? Fried chanterelles will taste better if you cook them with vegetables.

In this case, the set of products will be more varied: for one glass of chanterelles you will need a little sea salt, vegetable oil, 10 carrots and the same number of potatoes. And as aromatic seasonings it is better to take ground pepper, fresh rosemary and thyme.

Stages of the cooking process:

1. Peel the vegetables and chop them as you wish. For potatoes, the shape of cubes is suitable, and it is better to cut carrots into thin strips.
2. Also wash and cut the mushrooms separately.
3. Place all the products in one deep bowl, and then sprinkle them with a mixture prepared from pre-crushed spices.
4. After this, they must be transferred to a mold, covered tightly with foil and placed in an oven preheated to a temperature of 200 degrees.

In 20 minutes everything will be ready. You can safely take out the form and invite friends to the table.

Preparations for the winter

People tend to stockpile. This habit has been developed in humanity for centuries. After all, the products that stock the shelves in the summer are almost impossible to find in the winter. This fully applies to mushrooms. For example, chanterelles appear twice a year. They are first seen in early summer and then appear from August to September. Such products can be prepared in different ways. Typically, such mushrooms are boiled, pickled or dried. But it’s most profitable to make fried chanterelles for the winter. In the cold season, all that remains is to open the jar and heat its contents.

For such preservation you will need: for 2 kilograms of mushrooms, 4 onions, salt and a half-liter bottle of vegetable oil.

The cooking process is not very labor-intensive:

1. The first step is to properly sort out the gifts of the forest.
2. After this, they need to be washed and cut into pieces.
3. Next, you need to fry the mushrooms in a frying pan in a small amount of oil. This will take approximately 40 minutes.
4. Then add the remaining oil and chopped onion. When frying, food must be constantly stirred. In 10 minutes they will be completely ready.
5. Place the still hot chanterelles into sterilized jars. Fill the free space with boiling oil so that it reaches the very edge of the jar. After this, they need to be rolled up with metal lids.

Such canned food can be stored in the cellar for several years, but it is better to use it until the next season.

Chanterelles are ideal mushrooms for beginner cooks. Immediately after purchase or collection, they can wait in the refrigerator for up to 3 days without any consequences: they do not get wet, do not sour, and do not lose their shape. In addition, chanterelles are not wormy, and there is no need to clean them, i.e. pre-treatment is minimal. Just a charm, not a product! And how delicious they look on a plate! No matter what you cook with them, in the dish they always come out appetizingly neat, bright and unusually aromatic. I am of the opinion (as are many cooks) that mushrooms should be boiled before further cooking (unless the recipe specifies otherwise). This is done not only to reduce the time of further preparation, but also just in case, for safety reasons, so to speak - boiling will get rid of any infection. In general, today on the menu: chanterelle mushrooms. How to cook, how long to cook, whether they need to be soaked before cooking - we’ll talk about all this now.

Ingredients:

• chanterelles,
• water for cooking mushrooms,
• salt at the rate of 1 tsp. for 1.5 liters of water,
• a pinch of citric acid.

I intentionally did not indicate their quantity in the ingredients, since you can cook all the mushrooms you have at once. The main thing is that the cooking pot is spacious enough.

Rules for preparing delicious chanterelles

1. Prepare the chanterelles for cooking.

It doesn’t matter how you got the chanterelles (bought in a supermarket, at the market, or collected with your own hands in the forest), first of all, we clean the mushrooms from leaves, twigs and other dry debris, and cut off the bottom of the stem. This, in fact, completes the cleaning process.

There is no need to soak the chanterelles before cooking; just rinse the mushrooms thoroughly with running water. Although some chefs still prefer to soak the chanterelles in cold water for 1-1.5 hours, believing that this way they turn out more tender. During the washing process, the largest specimens can (but not necessarily) be cut into pieces.

2. Boil the mushrooms.

We put a pan of water on the stove, add some salt, literally throw in a pinch of citric acid (so that the chanterelles retain their bright, appetizing color) and let it boil. Then immerse the washed mushrooms in boiling water. When cooking, chanterelles (like all mushrooms) boil down significantly, so water can be poured so as to hide the mushrooms by about an inch.

Cook the mushrooms at maximum heat for 20 minutes. When cooking, leave the lid slightly open so that the boiling water does not escape and stain the stove.

When boiling, be sure to skim off the foam. If you plan to serve boiled mushrooms immediately, then during cooking you can add spices and herbs to the water to taste.

If you forgot to notice the cooking time, you can determine the degree of readiness of the mushrooms by looking into the saucepan: the finished mushrooms will completely sink to the bottom. Next, place them in a colander, rinse with cold running water and let it drain.

3. What to do next with the chanterelles.

Now boiled chanterelles can be served immediately (with butter, herbs, sour cream), fried with potatoes or baked, put into soup, canned or frozen for future use. To freeze, place the mushrooms in plastic containers or plastic bags, calculating the number of mushrooms so that each container contains one serving. Important: before freezing, try to rid the mushrooms of liquid as much as possible.