In order not to be disappointed in the dish, the first condition is the right choice of chanterelles. Someone will say: what to choose, simple science, came, collected, brought or bought in the market. However, if you are not a hereditary mushroom picker and you do not often go to the forest, you should pay attention to some points.
- Chanterelle is a fibrous fungus, so it is better to leave large specimens in a clearing, their taste will not be the most pleasant.
- The wormless chanterelles do not happen, but the rotten ones come across, so we collect the mushrooms carefully.
- Finally, we remember the main rules of the mushroom picker: I'm not sure about the fungus - do not cut it off, there should not be landfills and working enterprises near the gathering places, because it's better to stay hungry than poison yourself.
The simpler, the better
Classics of cooking - chanterelles, fried with potatoes, cooking recipes may vary, but here it is not necessary to muddle and interrupt the taste of forest mushrooms additives.
Ingredients:
- medium white potatoes crumbly - 6-8 pcs .;
- onion onion - 2 pcs .;
- fresh chanterelles - a densely packed can of 1 liter;
- vegetable oil unrefined odorless - 30 ml;
- salt - to taste;
- freshly ground white pepper - on the tip of the knife;
- dill - 6-8 branches.
Preparation
We sort through the mushrooms, remove the debris and soak in cold water. As a rule, before frying mushrooms it is better to leave for a little while to paw, so they will turn out juicier. Cut the tips of the legs, the damaged edges (if any) and cut the fungus into 2-4 parts along the leg. Fill with clean water and boil for a quarter of an hour. If there is any doubt, you can boil with onion (if there are poisonous mushrooms, the onion will darken). After that, throw the chanterelles to a colander and let it drain off. Onion is cleaned and shredded with thin feathers or semirings. We warm the oil well and put the mushrooms. When moisture evaporates from them, add a ray and fry all together until golden brown. As you can see, making chanterelles, fried with onions, is not at all difficult. Next, potatoes are cleaned, cut in the usual way and fry separately. Stir, salt, pepper and serve, sprinkled with herbs.
About options
Of course, chanterelles fried mushrooms are perfectly combined not only with golden potatoes. And in pies you can put chanterelles fried with egg. For the preparation of the filling we prepare the mushrooms according to the previous recipe, we cool and add the boiled finely chopped eggs. Such a tasty and very satisfying filling perfectly combines with yeast dough, with a dough prepared on kefir or whey.
Add flavor
Of course, no one will argue that mushrooms, braised with the addition of cream or sour cream, have a more delicate, creamy taste. Good fried chanterelles with cream - it's important to remember that the cream does not need to be boiled, otherwise the dish will be with lumps. So we pour the cream at the last minute, warm up and immediately remove the mushrooms from the fire. But even more tasty fried chanterelles with sour cream, we will result the recipe from connoisseurs.
Ingredients:
- fresh small fungi - 2 large handfuls;
- onion, long-lasting - 200 g;
- butter unsalted "Peasant", for example - 50 g;
- sour cream home (purchased - not less than 20% fat content) - 1 glass;
- greenery - 8-10 branches;
- salt without additives mountain or sea - 1 pinch;
- pepper fresh ground white or fragrant - to taste.
Preparation
Mushrooms are sorted and carefully washed to remove debris and the remains of needles and leaves. Boil the chanterelles in a small amount of water for about 20 minutes, rinse again and leave to drain. Fry the chopped chanterelles with chopped onions. Once the mushrooms are golden, salt, pepper, add sour cream and greens, mix and immediately remove from the fire.