The most interesting recipes for cooking chanterelles we will discuss in the following material.
The recipe for making chanterelles in sour cream
Mushrooms and cream sauces are the perfect combination, that's why we decided to start a list of recipes from the classic dish - chanterelles in sour cream. You can serve ready-made mushrooms with any vegetable side dishes, pasta or bake in the manner of julienne.
Ingredients:
- butter - 55 g;
- olive oil - 35 ml;
- dry white wine - 65 ml;
- onion - 115 g;
- garlic - 3 teeth;
- sour cream - 115 g;
- a pinch of nutmeg;
- chanterelle - 490 g;
- pinch of dried oregano.
Preparation
Heat the oil mixture in a frying pan. When the oil is warmed up, add to it half-rings of onions, season everything and leave on fire for 4-5 minutes. Put the grinded chicken cloves to the toasted onions, and after a half-minute pour in the wine and allow to evaporate by about 2/3. Peel the chanterelles with a dry napkin and divide in half or quarter. Add the mushrooms in a frying pan to the onions, season with herbs, nutmeg and salt. Give the mushrooms brown, and the excess liquid from under them - evaporate. After that, mix the contents of the frying pan with sour cream, wait another minute and take off the sample.
A similar recipe for making chanterelles will be the ideal option for the second, if you add mushrooms to freshly brewed pasta, mix with rice and other cereals, or put on fried or boiled potatoes .
The recipe for cooking chanterelles fried with potatoes
Another classic is the combination of fried potatoes and mushrooms. During roasting, pieces of potatoes are soaked with a rich aroma of forest mushrooms, as a result, in just 10-15 minutes you get a simple and delicious side dish to any meat dishes and salads.
Ingredients:
- potatoes - 730 g;
- onion - 115 g;
- garlic - 2 teeth;
- chanterelle - 340 g;
- vegetable oil - 35 ml.
Preparation
Prepare a roast of chopped chanterelles and onions. When the mushrooms turn rosy, put the garlic with them and then send the potato tubers cut into small cubes. Cover the dishes with potatoes with a lid and leave everything on medium heat for 8-10 minutes until the pieces soften. Then remove the cover, heat the fire and leave everything to be fried for another 5-7 minutes, until the crust is formed.
Under this recipe, frozen chanterelles or dried mushrooms can also be used. The latter before cooking is well soaked in hot water, and frozen mushrooms are only thawed and well dried.
Chanterelles, salted for the winter - recipe for cooking at home
Couple with a recipe for mushroom roe chanterelle for the winter, the recipe for pickled chanterelles is the leader among all mushroom billets. The reason for this is obvious, in addition to the fact that you get a deliciously tasty, but simple cold snack, you also get rid of the abundance of the mushroom crop, which must be eaten in the shortest possible time.
Ingredients:
- chanterelles - 540 g;
- vinegar - 440 ml;
- water 115 ml;
- sugar - 75 g;
- laurel leaves - 2 pieces;
- twigs of thyme - 2 pcs .;
- peas of pepper - 1 tsp.
Preparation
Mushrooms quickly boil in boiling water, then transfer to a dry frying pan, season with a pinch of salt and allow excess moisture to evaporate. Pour the contents of the frying pan with vinegar, water, sugar, add spices. Tomite the mushrooms 5 minutes in marinade, transfer to sterile jars, boil the marinade and pour over the mushrooms, then roll up the jars.