If you do a survey among mushroom lovers, the largest percentage will be chanterelle mushrooms, which have an incredible taste if cooked correctly. Many people prefer to cook chanterelles, because when boiled they acquire a refined and rich taste that is unlikely to be compared with other varieties of mushrooms.

In addition to their taste characteristics, chanterelles are also quite healthy; they contain the required amount of carotene. You can also note the fact that chanterelles are almost never found with the presence of worms or other insects, and this is good news. They are not overly fragile mushrooms, so you can easily transport them from place to place and be sure of their integrity and safety.

Preparation before cooking

Like all mushrooms, chanterelles grow in the forest under natural conditions, which is why they are not clean. Before cooking, be sure to rinse them thoroughly and leave them aside for half an hour. The ideal option would be to use milk as a marinade.

We take a large bowl, pour the required amount of chanterelles into it and pour milk on top until it covers the mushrooms. Set aside the container with the mushrooms and marinade for 60-90 minutes, until they are completely soaked in milk. This relieves the chanterelles of unnecessary bitterness, which can ruin all the flavor characteristics after cooking.

It is not necessary to cook chanterelles on the stove; today, a slow cooker is an excellent alternative. Simply place everything in the slow cooker and set the “baking” mode.

Cooking chanterelles correctly

1. The process of preparing chanterelles begins with cleaning and washing them. It is necessary to get rid of dust and debris on them, pass them through a colander until they take on a beautiful and appetizing appearance.
2. Soak them in water or in a marinade with milk for 1-1.5 hours, giving them the opportunity to soak well and gain a beautiful and delicate appearance.
3. Take a container and place mushrooms in it.
4. Fill the chanterelles with water. There should be twice as much as the mushrooms themselves. That is why, if you cook a large number of chanterelles, make sure you have a large vessel.
5. Let's add a little salt. If you are preparing mushrooms as a side dish for a dish that already contains a sufficient amount of salt, then it is not necessary to salt the mushrooms themselves. They do not require increased salt attention.
6. It is necessary to cook for 20-25 minutes over medium heat.
7. During cooking, foam will appear, which must be skimmed off.
8. After cooking the mushrooms, drain the water through a colander.
9. Dried chanterelles can also be cooked for 20 minutes, but in this case, they must be soaked in the marinade for at least 3 hours.

How to cook chanterelles before frying

Before frying chanterelles, they also need to be boiled so that they acquire a delicate and incredible taste. In this case, the chanterelles are cooked for 15 minutes, and only then proceed to the frying process.

If you do not boil the mushrooms before frying, there is a risk of getting dry and overcooked mushrooms. Some professional chefs recommend boiling the mushrooms for 20 minutes before frying, soaking them in milk for one hour. You need to remember that you need to throw chanterelles for cooking only into boiled water, having previously cleaned them. You can add a little salt to the water, in which case the mushrooms will not only be tasty, but will also look beautiful. Cooking on average takes up to 30 minutes, during all this time it is necessary to monitor the formation of foam, it must be carefully removed so that it does not spread to all the mushrooms.

After cooking, drain the water and prepare the frying pan. It is necessary to fry until a golden crust forms. You can add onions for richness. Only after cooking, fried mushrooms will acquire a crispy and delicate taste that cannot be compared with anything else.

To prepare tasty and healthy chanterelle mushrooms, be sure to take care of hygiene and wash them, remove dust and forest pollution. Just a few hours with the marinade can give you a delicious dish or addition to it. You yourself choose the method of preparing mushrooms, but both boiled and fried mushrooms have incredible taste characteristics that are unlikely to have their own kind.

With the onset of mushroom season, pleasant chores always begin. So, with the appearance of chanterelles in the forest, every mushroom picker tries to collect as many of them as possible in order to prepare many different delicacies at home. It should be noted that dishes made from these mushrooms turn out tender and appetizing. In addition, chanterelles are used to make delicious preparations for the winter. However, the success of the final result will depend on the correct preparation of the fruiting bodies. So, in addition to cleaning, you should know how to cook chanterelles, because this process is also very important in processing.

First you need to sort through the harvest and discard spoiled specimens. It must be said that there are practically no worms in chanterelles, so their waste is minimal. The presence of a special substance contained in the pulp of fruiting bodies forces worms and insects to “avoid” them in every possible way. This advantage makes chanterelles even more attractive in the eyes of mushroom pickers.

Then you should take a sponge or toothbrush and wipe each cap, paying special attention to the plates. This “ritual” of cleansing will rid the fruiting body of adhering soil and leaves.

Then you need to remove the lower parts of the legs with a knife.

Rinse the mushrooms in plenty of cool water or soak for 20 minutes.

Now that the cleaning process is behind us, you can start cooking chanterelle mushrooms - how to do it correctly? First of all, you need to prepare an enamel pan, water and citric acid. The last component is added to preserve the natural color of the chanterelles after boiling. It should also be noted that heat treatment will rid the fruiting body of small grains of sand that could not be removed during initial cleaning.

Regardless of how you plan to cook chanterelles - for the winter or for the next family meal, the process technique will have the same practical recommendations.

How to cook chanterelle mushrooms for first courses

First courses of fresh mushrooms have always been considered popular on the tables of Russian families. Thus, time and experience can reveal many tricks and secrets regarding their preparation. In addition, the imagination of many housewives does not stand still, so along with the first courses, delicious sauces and pates appear, which allows you to diversify both everyday and holiday menus. If you want to prepare a delicious rich soup, borscht, solyanka or other dish from fresh chanterelles, then tips on pre-boiling will be very timely.

How should you cook fresh chanterelles, and how much time should you devote to this process?

• The peeled fruit bodies are immersed in an enamel container, filled with water so that it completely covers them, and put on fire.
• Add ½ tsp. citric acid and bring to a boil.
• Boil for 10-15 minutes, and then transfer to a colander and rinse with cool water.

How long to cook fresh chanterelles for freezing

It is best to freeze boiled mushrooms for the winter, as this will greatly simplify their further preparation. Many housewives planning to process the main product in this way are interested in: how exactly to cook chanterelles for freezing?

• Traditionally, before heat treatment, mushrooms are cleaned of forest debris.
• After that, take any enamel bowl, put mushrooms there and fill it with water. The amount of water during boiling is 1.5 liters per 1 kg of peeled fruiting bodies.
• Place on high heat, add a pinch of citric acid and wait until the water boils.
• Reduce the heat intensity and continue cooking, skimming off any foam that has formed.

How long should you cook chanterelles for freezing? The process time is usually 15-30 minutes, depending on the size of the fruiting body and its type. So, black chanterelle needs to be cooked for at least half an hour, and before that it must also be soaked for 1.5-2 days.

• Place the boiled mushrooms in a colander and leave for a while to drain excess liquid.
• After the final stage, you can begin freezing the fruiting bodies for the winter.

As you can see, cooking chanterelles before freezing is not at all difficult. Even a novice housewife can handle this procedure perfectly.

How to cook chanterelles before frying and for cooking for the winter

Fried mushrooms are a very tasty dish that regularly appears on tables in combination with various vegetables and spices. Should chanterelle mushrooms be cooked before frying and how to do it? Some argue that it is not at all necessary to carry out preliminary heat treatment before frying, since the fruiting bodies then lose their rich taste and aroma. To do this, it is better to soak the mushrooms in milk for 2 hours, this will make them tender. However, most housewives prefer to lightly boil the chanterelles. It must be said that black chanterelles are subject to mandatory heat treatment.

So, if you decide to cook chanterelle mushrooms for frying, then how to do it?

• Place the peeled fruiting bodies in a saucepan and fill with water. You don’t need to add citric acid, since the main product will still fry and its color will change.
• Cook for 10 minutes, periodically skimming foam from the surface. This time is enough to prepare the chanterelles for frying.
• Transfer to a wire rack and wait for excess liquid to drain.

How to cook dried chanterelles for delicious dishes

If you want to dry mushrooms, then any contact with water is contraindicated for them. It is necessary to carry out dry cleaning using a kitchen sponge or toothbrush. So, only dried fruit bodies can be boiled.

How should you cook dried chanterelles to make delicious dishes from them?

• To begin with, the mushrooms are soaked for 2-3 hours in water or milk.
• Then they are cut into pieces and immersed in an enamel pan with water.
• Bring to a boil and cook for 20 minutes over low heat.
• They are transferred to a wire rack so that excess liquid is removed, and then they prepare the desired dish.

Tasty and nutritious chanterelles are widely used in modern cooking. Dishes with their participation are distinguished by a delightful aroma and piquant taste. Like most other forest gifts, these mushrooms require preliminary heat treatment. However, whether it is necessary to boil chanterelles before frying is a controversial issue.

The cooking process helps get rid of dirt, insects and germs. But in boiling liquid, chanterelles lose their unique taste and appearance and become slimy. If you decide to resort to this method before frying forest products, then this should be done no more than 3-5 minutes after boiling. Next, drain the mushrooms in a colander and fry in butter over high heat for 15-20 minutes.

The answer to the question whether chanterelles can be immediately fried without boiling is unequivocal: you can. In the pan you will get crispy, amazing mushrooms. For frying, choose whole, fleshy, fresh fruits without signs of spoilage or rot.

Advice: if you have a lot of mushrooms, then fry them in a frying pan in small portions. Chanterelles absorb moisture, so when processed at high temperatures they quickly lose it. To ensure that the mushrooms are fried and not cooked, cook in batches over medium heat.

Fried chanterelle recipe

Ingredients

Servings: – + 5

• Chanterelles 1 kg
• Olive oil 2 tbsp. l.
• Salt to taste
• Seasonings and spices optional

Per serving

Calories: 71 kcal

Proteins: 1.8 g

Fats: 5.2 g

Carbohydrates: 3 g

25 min. Video recipe Print

There is no need to pre-soak the mushrooms. This way they will absorb moisture and swell. It is enough to rinse them thoroughly under running water. Clear sand, soil, branches and other forest debris.

Divide large specimens into parts. Small mushrooms can be fried without chopping.

Grease a hot frying pan with olive oil. After a minute, send the chanterelles at her. Salt and add spices to your taste. Cooking time over medium heat is 30-40 minutes. Stir the mixture periodically.

Turn off the stove. Leave the mushrooms covered for 7 minutes so that the aroma completely permeates the entire dish. Serve the delicacy with various side dishes, use for first courses or for savory pastries.




Advice: To give the food softness and tenderness, you can add a few spoons of fresh sour cream when frying.

Chanterelles are a versatile mushroom in cooking. It is not only boiled, fried, canned, pickled, but also dried. Then use it for its intended purpose. Fans of “silent hunting” know how long to cook dried chanterelles. After the liquid boils in the pan, this process will take 20 minutes. Before cooking, it is recommended to soak forest products in salted water for 3-5 hours.

Fried chanterelles today are a fairly common dish, since this type of mushroom is one of the most popular among lovers of this product. This is due to the fact that chanterelles have low calorie content. Their preparation does not take much time, and recipes using these mushrooms are very simple. The most popular recipe is fried potatoes with chanterelles. To properly prepare the product, you need to know how long to fry the chanterelles in a frying pan, whether you need to boil the chanterelles before frying, and many other nuances.

Chanterelles are one of the best varieties of mushrooms. They are beautiful in appearance and surprisingly tasty. They can be found in birch, coniferous and mixed forests. The product is collected from the beginning of spring to the end of autumn. There are no small worms in such mushrooms; they are very rarely wormy. They grow up as families.

Chanterelles are easy and simple to prepare, as they do not accumulate harmful substances from the environment. In addition, they are tasty, aromatic, and are used to prepare various dishes. These can be either soups or appetizers with salads.

You can fry the mushrooms just like that, or with onions, garlic, add potatoes, sour cream.

Many people are interested in whether mushrooms need to be processed? Before frying the chanterelles, you will need to soak them in water for half an hour. This is necessary so that the stuck pine needles and sand that will be on the mushrooms are washed off more easily, and the chanterelles do not become bitter. Then you should rinse them well under running water. Anything that is difficult to wash out needs to be cut off, and the product itself will need to be chopped into cubes. If they are small in size, then you can fry the mushrooms whole.

Chanterelles fried with onions

100 grams of chanterelles contain only 20 kilocalories. Even fried mushroom is a dietary product, and a person losing weight consumes few calories.

To prepare fried chanterelles, you will need the following ingredients:

• fresh mushrooms;
• butter – 10 tablespoons;
• medium sized onion;
• small carrots;
• salt;
• pepper.

It is important to take into account that when they are greatly reduced in volume, it is worth calculating the chanterelles so that in their raw form they fill the entire frying pan or more.

The product is quite easy to clean. Remove any adhering debris and rinse in water. There are 2 ways to prepare mushrooms before frying chanterelles.

Recipe No. 1. You shouldn’t soak mushrooms too much in water, so that they don’t absorb it and then dry out for a long time before cooking. Place the washed chanterelles on a paper towel and dry (from 30 minutes to 2 - 3 hours, it all depends on their moisture content). When the chanterelles are dry, they should feel pleasant to the touch.

Recipe No. 2. After cleaning, you should cook the chanterelle mushrooms. How long should you cook them so as not to lose their structure? Preparation takes 15 minutes.

While drying the mushrooms, you can prepare the vegetables. Cut the onion into half rings. To ensure that the rings have strength and do not break during cooking, it is recommended to shred them along the grain. Do not fry the onion until fully cooked so that it does not have bitterness and crunch. Grate the carrots on a medium grater. This is necessary so that after frying it will be tender in taste, but not soft.

Place the cooked product on a sieve to drain the water.

Then you need to cut the chanterelles, dividing each mushroom into parts. Melt the butter, add the product, stirring occasionally. The mushrooms will release liquid during frying. It must be poured into a plate; it will be needed to prepare the sauce.

Then you need to add oil again and fry the mushrooms for 15 minutes. When they are completely ready, add salt and pepper to the product, cover with a lid and remove from the burner to allow the chanterelles to steep for 10 minutes. Next mix with carrots and onions.

Serve fried chanterelles with a side dish, pouring it with sauce, drained after frying the mushrooms.

This recipe is good because the product can be put in the freezer for the winter. In winter, take out the chanterelles and heat them in oil. The taste of fried chanterelles will remain, and the aroma will remind you of summer.

How to cook chanterelles with potatoes. Recipe

To prepare potatoes with mushrooms, you will need the following ingredients:

• fresh product – up to a kilogram;
• potatoes - half a kilo;
• onion – 2 pieces;
• frying oil;
• sour cream – 2 tablespoons;
• salt;
• pepper;
• greenery.

How to properly fry chanterelles.

1. Clean the product by soaking for an hour.
2. Chop the chanterelles into strips, preferably large ones, so that they have the appearance, since the product greatly decreases in size when fried.
3. Peel the onion and chop into small cubes. Fry it until it turns golden brown, and then add the mushrooms. Add salt, pepper, stir, reduce heat. When all the juice has gone, cover with a lid and simmer for 10 minutes.
4. After turning off the heat, you can add sour cream to the mushrooms. This will make the dish juicier.
5. Cooking potatoes. Peel and cut into strips. Then you need to dry it with a paper towel.
6. After heating the pan, add the potatoes. Do not stir or salt it, or cover it until it is cooked, so that the shape is preserved and the potatoes do not turn into mush.
7. Mix fried potatoes with mushrooms, add spices to taste.

It's hard to imagine a more delicious dish than fresh fried mushrooms. Last time I told you, and today we’ll discuss how to fry chanterelles in a frying pan so that the mushrooms turn out tasty and juicy. There are no special tricks on how to fry chanterelle mushrooms, but there are still several important points and small culinary tricks on how to fry chanterelles so that they do not become bitter, which involve pre-processing the mushrooms.

My grandmother prepares fried chanterelles (and all other mushrooms) this way - the result is always predictably tasty and excellent! Therefore, I recommend with all my heart that you try our family recipe for fried chanterelles with onions and parsley.

Ingredients

• 1 kg. chanterelles
• 2 pcs. medium sized bulbs
• 50 gr. butter
• 1 pinch black pepper
• 1 pinch of salt
• 3-4 tbsp. vegetable oil
• ½ bunch of parsley
• ½ head of garlic

Preparing mushrooms

We sort out the chanterelle mushrooms, throw away large garbage and rotten mushrooms.

Small chanterelles are ideal for frying, like cloves - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.

How to boil it properly

You are probably wondering: do you need to boil chanterelles before frying them? I think it's necessary! I have little experience working with fresh mushrooms, and in my family they always boil any mushrooms. In addition, if you pre-boil the chanterelles, they will definitely not taste bitter when cooked.

So, pour the washed chanterelles into boiling water and add half an onion. Grandma says that if the onion turns blue while cooking chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but to be on the safe side, I always add half an onion. Soak the chanterelles in boiling water for 15-20 minutes, stirring constantly with a slotted spoon.

Pour vegetable oil into a frying pan, add butter and fry finely chopped onion until transparent.

Then add the prepared chanterelle mushrooms to the onions. Stir and fry for no more than 2-3 minutes. Our chanterelles are already boiled and fully prepared, so there is no need to subject the mushrooms to unnecessary heat treatment.

Stir, cover with a lid and leave for 2 minutes until the parsley becomes soft, then remove the fried chanterelles from the stove. If you are still interested in the question: how long to fry chanterelles, the answer is that pre-boiled chanterelles should be fried for no more than 5 minutes.